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?