Why Your Jam or Jelly Didn't Set and How To Fix It
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- Опубликовано: 11 янв 2023
- There are many reasons why a jam or jelly may not be set properly. It is commonly a problem with the temperature. Sometimes the product is cooked at too high a temperature, and other times, it is not boiled long enough. Even being in the water bath for too long can destroy the pectin's ability to jell. The other thing to consider is that it can take up to 24 hours after canning for it to set so you may just have to wait a little bit to see. Sometimes it is a problem with your pectin being bad or the wrong form is used. Always store your pectin in a cool, dry location and use the type of pectin indicated in the recipe. The other issue that can occur is a problem with measurements.
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Hi there neighbors/ ladies! So, I canned peach jelly & jam over the weekend, and after two separate water bath processes, the jelly set but the jam failed, (seven jars to be exact), this time, instead of putting it on the back of a shelf for ice cream; I went in search for a "how to reprocess your failed canning adventure. Smile. Thanks ladies, I enjoyed the fun that you both put into the process! I will retry later and keep you posted. God bless!
Sounds great! We’d love to hear how it turns out for you.
Well Thank you for this video. I had all the intentions of making blackberry jelly. While digging in my freezer I found some blueberries…. What the heck I’ll throw them in…. Can’t hurt. Well my jelly did not set 😢. I’m so thankful you two were here to show me how to save this batch! 👏👏👏👏👏
We all have been there.
So glad you put these two different issues. I was able to work out what went wrong with mine.
I'm glad to hear that. It can be frustrating not to know what the problem was.
Thank you so much for this tip! You both saved my lemon balm jelly that didn’t set and I am so thankful I didn’t have to start over!
You are so welcome!
Thank you!! I made dandelion jelly yesterday and it's still like a syrup. I'm trying this out.
I made that for the first time with my young son this year. He loved going and collecting the flowers with me. Hopefully this can save your jelly.
This fix worked perfectly for me. Thank you ladies!!
So glad!
I love that yall are Jamming 🎶 while you are Jammin 🫙
OMG THANKS YOU JUST MADE 7 HALF PINTS OF STRAWBERRY JELLY AND IT HASN'T SET THANKS A MILLION
That is always so frustrating! Good luck.
This is the continuing problem for me. Apparently, Sure Jell isn’t putting enough pectin into one package. I had to add 3 tablespoons extra and it set up just fine. Thank you!
I'm so glad it worked for you.
@@WisdomPreserved oops it back fired on me! The jam was like a thick glue! Inedible! I had to throw it out. I don’t recommend adding more than maybe one extra tablespoon of pectin. Better a bit runny than too thick.
@@jaynewpb I tend to adjust it based on how thick my original oops was. Sad that it turned out that solid.
Thank you for this video!!!
Glad it was helpful!
Thanks for this video. My apple jelly didn’t set. Going to try this.
Thank you for sharing n saving me n my pepper jelly
My pleasure 😊
Picked wild wineberries with the kids and made some half set jelly. Going to use your tips to fix. Thanks.
What's weird is that after a couple days in the pantry, the jelly fully set. No need to reprocess after all. Never happened before.
So glad I found your video. I made beauty berry jelly and all jars didn’t set.
So sad! I like syrup but when my aim was jelly it is so disappointing. Hopefully this works for you.
I’ve watched 3 different videos with 3 different solutions: 1) reboil adding pectin. 2) reboil adding sugar & pectin. 3) reboil only. Do they all work? Have you tried the other solutions?
I have only used this method. There can be many different reasons why the pectin doesn't set so maybe there are more than one solution as well. For me, this has worked but if I am honest, I usually just make some waffles and enjoy my homemade "syrup".
Thanks for the tips, I just made lemon jelly and it didn't set. Fingers crossed 🤞 this helps
Good luck with it! That can be so frustrating.
I can never get my choke cherry jellies to set, ill try this method, also i must say you girls are adorable, makes me want to can with a friend too.
I love canning with Emmaline!
My habanero white peach jam didn't set exactly the way it should and I later found out this was due to not adding enough sugar initially. I also read that it takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. So many videos are people just adding pectin, but websites say to use all 3 when re-batching. I don't know what to do! Also, I used powdered pectin the first time, and now I only have liquid. Will this make a difference?
There are so many variables with using pectin. Not enough pectin, not enough sugar, too much heat, not enough heat, etc. So there are many different ways to solve it. This has worked for us. If you know you didn't add enough sugar then I would add your pectin (I would recommend the powdered but it may work with the liquid.) bring it to a boil, add additional sugar, bring it to a boil and let it boil for 1 minute. Then re-jar your jam. Hopefully it works for you. It sounds lovely. Be sure not to have it in the boiling water bath too long as this can also cause problems with the setting of your jam.
I made a low sugar strawberry jam without using pectin but used grated apple I made a double batch but it only half set . I hope this will work for mine!
That is always sad when it doesn't set. Hopefully this will help. :)
@wisdompreserved I’m having trouble finding a good pectin powder in my area and will be ordering it in. My local stores only have the individual boxes of the pre mixed pectin and sugar or the liquid pectin.
What is a good brand of bull pectin, and how much should I expect to pay.
Ps I did look in your store and at your links for one. Might be an opportunity in the future
Hmm. We used to have it in our shop. I'll talk to Emmaline about adding it in. This is the one I usually use: www.amazon.com/Hoosier-Hill-Farm-Fruit-Pectin/dp/B08H6NRMY9/ref=sr_1_1_sspa?crid=XRLDZSGOYLIL&keywords=pectin&qid=1698690130&sprefix=pectin%2Caps%2C145&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
I use the 6 pound one that is by far the best price at 57 cents per ounce.
Thank you! I worked for my strawberry jam. The pectin I use is Hoosier Hill. The packaging is different this year and it seems the pectin is acting differently also. Have either of you tried this brand? Thanks again for the help!
That is actually the brand that I have been using for the past 2 years or so. I like that I can buy it in bulk. I haven’t had to buy any recently so I will be interested to see if it is different.
Hey ladies thanks for the video. Were you using no-sugar-added pectin for your rescue batch? Or just regular powdered pectin? Someone said that regular pectin would need the recipe’s sugar added all over again if you don’t use the no sugar pectin. Just wondering your advice. Try #3 for me saving my jelly
We used classic pectin. I could see why they would say that but this seems to work for me.
What adjustment did you make to the original recipe in order to prevent a repeat of failed jam set?
For the jalapeno it was a matter of too large of a batch. It seems like there is a threshold for how much can mix the pectin evenly. I now will stop at a double batch. The apple jelly had too much juice for the sugar/pectin ratio.
My blackberry and raspberry always comes out right the first time. But my strawberry almost always flops, even though I follow the directions to the letter. No idea why. Redoing it, it will set the second time no problem. I don’t mind the redo, but in strawberries, they darken and aren’t as pretty.
How frustrating! Since it is consistently an issue with the strawberries maybe you could try adding extra pectin to your recipe and see if it helps.
Same👀wonder why it’s always strawberry🤓
can you use clear gel and do you add it to your syrup when it's hot or cold?
I’m not sure it would work the same but I always put clear jel in a cold liquid or it sets too fast.
Hi there. I made 12 pints of marionberry jam and it didn't set (looks like thick syrup) and only used sugar (reduced amount). Would you recommend using a full tablespoon per pint? Thank you
I would recommend a full tablespoon and a full amount of sugar. The sugar makes a difference on if it will set. If you want a low sugar option there is freezer jam or some low sugar options like Pomona’s pectin.
Hello!
I have read that the acidity changes, for safe storing, if you do what you’re doing, without adding lemon juice and more sugar. Has this been a problem for you?
Thanks!! 😊
It has never been an issue for us. I'll have to research it a little.
Did you wash the jars before putting the redone jelly back into or were they just scraped out?
We washed them out. You do lose some jelly that way but it seems best.
what about liquid sure jell Certo? Are the teaspoons equivalent to powder sure jell?
Liquid pectin is added immediately after cooking the jam. Powdered pectin is added before cooking. The equivalency for amount is about two tablespoons of powdered pectin for each packet of liquid.
What do you do with extra jelly, I don't have enough to fill another jar, only half a jar?
oops, i didn't watch far enough into the video. Thanks for the answer to my question.
What did u put
Do you wash and heat up your bottles again ? Or do you just put it back in the bottles
I do wash and heat them again.
How long should you wait after canning to see if it set correctly?
You can usually tell within 24 hours.
So I did 4 batches trying to make my own apple recipe all failed with different levels of failure 😂😎 glad I at least try to fix it thanks 👍
P.S.
The best set apple I had also had to much honey in it so it's basically honey jam 😂
Oh no! If all else fails, you have some lovely apple syrup.
Do you just put him right back in the jars you ducked out of car do you have to put them in clean jars for sterilize the jars again?
You can put them in the same cleaned out jars since it processes long enough to sterilize the jars in the canning process.
I used liquid pectin in my recipe. This is the first time I've ran into a problem with it setting up. Can I use liquid pectin to "fix" it as well ?
I don't have much experience with liquid pectin but Oregonlive.com says:
Prepare a trial batch by measuring 1 cup jam or jelly into bowl. Add 3 tablespoons granulated sugar and 1 1/2 teaspoons bottled lemon juice; stir until sugar is dissolved, about 3 minutes. Add 1 1/2 teaspoons liquid pectin and stir until blended, about 3 minutes longer. (Store opened pouch of fruit pectin in refrigerator.) Pour jam into jar or rigid plastic container, cover and let stand at room temperature for 24 hours. If trial batch sets satisfactorily, follow the same directions for each cup to be remade. Do not try to remake more than 8 cups of jam or jelly at one time.
If the trial batch does not set up, add an additional 1 1/2 teaspoons liquid pectin and proceed as directed above.
Work with no more than 6 cups of jam at a time. Use clean jars and new lids for proper sealing.
SOS Hi Gals! My elderly neighbour’s daughter made grape jelly, poured it into 100 jars but never came back to seal them. It’s been 6 weeks!! Are they able to be finished at this late date? Thanks! I have no idea how to help him in this situation other than divorcing his daughter…which I highly recommend!
It sounds like it is a little too old. You could try to seal it after reheating it but there is some risk involved.
Do yoy have to heat the jars again?
It is always a good idea to have hot jars for canning.
How do you save jelly made with gelatin powder??
Hmm... I have never made jelly with gelatin. I think I would use it as syrup or make smoothies out of it. It sounds interesting though.
Do you reuse the lids
According to the manufacturers directions you shouldn't but I have had pretty good luck with doing it as long as they are still in good shape. (Remove carefully.)
can you reuse the seals
Not according to the manufacturer instructions but I have had good luck with it as long as they are still in good shape.
I can’t remember what kind of pectin I used. Can I mix pectin brands or go from liquid pectin to powdered pectin?
I have had good luck with powdered. I would just try that since whatever you did use was ineffective I would think it would be fine.
Are you using the same lids and rings ?
You would want to use new lids for the best sealing results.
@@WisdomPreserved I went and bought new before reprocessing thank u
I have a question,do you have to wash the jars again if you are going to do this?
I do. It's kind of a sticky mess otherwise and could interfere with the seal.
@WisdomPreserved is there a certain way to wash them?or just with soapy water?
Soapy water should be fine. I usually just put them in the dish washer.
Do you have to add more sugar ? Will this take away the natural strawberry taste.
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.
Do you have to add more sugar ? Will this take away the natural strawberry taste ?
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.
When making jalapeño jam or any jam with peppers you need to really squeeze out all the juice in the peppers I actually take a paper towel and squeeze and then I get a better set on my jam
Good advice.( I think not 6x-ing the recipe might help too.)
So, I can just reboil my jam ?
Like, if it came out really sour, I can just reboil it adding sugar ?
Yes. I would add pectin, bring it to a boil, add in the sugar you need and bring it back to a boil for 1 minute.
I completely forgot to give the jelly the water bath, should i just restart from the beginning?
Sadly, that might be the best idea. It will get better.
I'm a bit confused by the amounts of pectin you mention for the pint jars. You added 1 TBSP per pint so 3 TBSP but your blog says it should have been 1/2 TBSP per pint. That means you should have added 1 TBSP and 1/2 TBSP for those 3 pints of jalapeno jelly. This is from your blog. a semi-formed product add 1/2 a tablespoon of pectin per cup or one per pint
I am really glad that you caught that. It should be 1/2 a tablespoon per half pint not pint. Half of what you would use normally. We'll have to fix that in our blog.
@@WisdomPreserved OK good so I did it correctly. I had to fix my red pepper jelly last night and I had 6 half pints that were partially set. So for my 6 half pints I added 3 TBSP of the pectin and of course it set just fine. I think I didn't let the pectin come to a full rolling boil when I first made it because my other batch was just fine. You are correct you look the amount when you redo your fix. I was thinking too bad you didn't have a half pint for your jalapeno jelly. :)
You cleaned ur jars and used new seals???
Yes. Sometimes I reuse the lids but it is technically against manufacturer’s recommendations.
Do you need new lids when you do this?
The manufacturer recommends using new lids but I have found that as long as the lids are still in good shape and cleaned well they seal just fine.
What will cause my jelly to be gummy,help
If by gummy you mean soft set. There are so many things that can cause it from too long a boiling time to not enough sugar or pectin.
What if your recipe calls for no pectin. It's a crabapple jalapeno jelly. And it's not set. I 2.5 times the ingredients.
I would probably try to redo it using a full quantity of pectin. (Although unset it sounds like it would be a lovely glaze on a pork roast.)
Mine's so runny I resorted to gelatin.
So you didn’t put in anymore sugar? Just powdered pectin.
Correct.
Where is the jalapeño jelly recipe
It’s on our list. We just have so many things we want to do. I used to think we would run out of content but not anymore.