"Melba's Jammin'" > wrote:

> Not gelling wasn't his problem. :-)

Actually maybe that has something to do with it, see pictu

http://tinyurl.com/92z44

I guess I put the tapioca starch in just in case. It was cheap and I have
lots of it! I use it for keeping pies from getting too runny... I hate it
when the filling oozes out when you remove a slice.

I'll keep the pectin thing in mind, along with the sugar/acid ratio and the
cooking time. It may be I'm cooking it too long. The recipe on the bag said
boil 10 minutes, which I think might be too long.

Maybe I'll buy some pectin at the store... that's been intriguing me for
years. I wonder sometimes about what my supermarket carries... they are
moving more and more to ready to eat meals... lunchables, etc., yet carry
canning supplies such as pectin, lids, and wax. This is a downtown store in
a big city. I've bought the wax, but not to do canning. I used it to mix
with mineral oil for a wood finish (cutting boards, etc.).

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