: Pectin granules in jam When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, they have bad set and contain gritty granules

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Pectin granules in jam
When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture.

However when I make regular batches of 8 half pints, they have bad set and contain gritty granules of pectin. I use LM low sugar pectin, about 8-12 tbsp. per batch. I mix in the pectin with cool water and boil to dissolve the pectin, then I add the mixture to the cooking jam.

But it never works, and the set is poor and the pectin only half dissolves, leaving the granules.

I have tried adding the pectin mixture with just the cool fruit and also in the cooking jam, but it doesn't work. I have found the former is a little more effective. Does anyone know what the issue might be? How can I fix it?

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