I'm a newbie to this whole canning business. I just made a batch of blueberry-spice jam, which turned out beautifully, and a batch of Thai-basil jelly... which didn't turn out so great. The basil jelly doesn't look to be setting up very well, or very quickly.
We think we may have overprocessed the basil jelly, since it was our first batch. It doesn't look like its becoming jelly (and when initially cooking, was setting up just fine). If this is the case, I have a couple questions:
1) How can we fix it?
2) Is it ok to leave out our canned, but ungelled jelly or should we refrigerate it?
Thanks for any help and advice!