Don't use Meyer lemons for pectin - they are not a proper lemon and don't have much pectin.
carlosjackal,
Dec 9, 7:26am
Try doing post #2 but with Chelsea Jam Setting Sugar (available at all supermarkets).
uli,
Dec 9, 7:49am
There are a few myths out there. Lemon juice does nothing for setting any jam. Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.
Lemon juice doesn't actually contain any pectin (or is very low in pectin), but the acidity works with the sugar to jell the pectin.
makespacenow,
Dec 9, 10:35am
More sugar or use pectin stock or pectin powder or any fruit with high pectin content use the search box on the left I have postedrecipe for home made stock here .
carlosjackal,
Dec 9, 11:02am
The pectin is actually in the pith and the pips.
rema,
Dec 9, 11:14am
Thank you all very much for your replies, have done it again and used hansells jam set so here's hoping
rubeat,
Dec 9, 8:30pm
what about if you got a packet of certo setting mix from supermarket, dont need any more sugar but a squeeze of 2 lemons helpsso its not so sweet.
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