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Do you use any pectin in your recipes?
For the pears, on the first batch I didn't because I followed the recipe, on the next two I did. No luck.
Maybe I over cooked?
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Did you try and make too big of a batch at once? That was the first thing I had to learn when making jelly or jam....not to try and make too much at once. Smaller batches set better.
My husband always teases me about my having worked for the railroad, as I always cook in large batches. I tell him "Nah, I'm just used to cookin' for teenagers." "They eat more than any railroad crew. LOL"
Well, I usually do better in big batches actually, but no, on these I followed the directions for batch size. One of the locals here thinks it could be something in the water my filter isn't catching that's affecting the pectin. We do have higher amounts of radon, nitrates and arsenic than where I've tried to do jellies before. And it's drier here. I never had problems in Florida or South Carolina but TX and Chicago have kicked my butt with anything that needed to gel.
Though it looks like the orange preserves are starting to set at least a little on the bottom of the jars, cross fingers!!!!!
