What To Do When the Jelly or Jam Does Not Set.
HTML-код
- Опубликовано: 28 авг 2024
- To 8 cups of unset jam or jelly
Heat the 8 cups of jelly to boiling
Add 1 1/2 cups sugar
2 Oz. Lemon Juice
2 Oz. Liquid pectin
Bring back to a boil and boil for 30 seconds
Fill jars to 1/4 inch head space and process for 10 minutes in water bath or steam canner.
Made 9-- 1/2 pint jars
Thank you for sharing your experience. I made jelly for the first time, and it didn't gel. I followed your video, and it gelled. Thank you
Glad you were able to save your grape jelly! Thanks for letting us know what to do when jelly doesn’t set!
Awesome thank you for sharing
Did you have certo or surejel in the jelly when it did not set? I am confused about the beginning of the jelly. Thank you for sharing.
Adding a little butter while cooking gets rid of any foam and you don’t taste it at all. I wonder if you double the Pomona if that would work?
My Blackberry didn't set and my store only had the powdered pectin, so I hope it works.
Did you do 2 batches of jelly at one time at the beginning? or did I misunderstand what you said? I know you can only cook one batch at a time. G lad there is a solution. I usually use surejel for my jelly. I used the certo for hot pepper jelly. I always used a wooden spoon. I thought years ago not to use metal it did something to the jelly.
I used Pomona pectin with the jelly that did not set. Then I took the jelly that did not set, that has the Pomona pectin in it, and followed the instructions that came with the Certo pectin and it worked. I never have heard about not using metal. I always use stainless steel. I could see not using aluminum with something acidic.
Hi.. I’m trying to fix my runny pear jelly.. I started with sure jell, but can I now use a liquid pectin to fix it?
I googled it, You have to use what you used in the beginning.
can I do the same thing (same measurements for 8 Cups) in this video with crabapple jelly that didn't set
I have never made crabapple jelly but this is what I found for any jelly that did not set:
For each quart (4 cups) of jelly, you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice.
Bring the jelly to a boil over high heat, stirring constantly.
As soon as it reaches a boil remove it from the heat and quickly add the pectin and lemon juice and stir to combine.
Bring the mixture to a boil, and boil hard for 1 minute.
Then remove the pot from the heat, skim off the foam and fill the jars leaving 1/4 inch headspace.
Add lids and tighten until finger tight and process for 10 minutes or according to your altitude.
There are several reasons jelly doesn’t set. Sometimes it is over cooking, which destroys the pectin, sometimes the pectin is old, or undercooking the jelly. Good luck with your jelly!
What do you do when your jelly is gummy, im so upset
What kind of jelly did you make?