Newbie Canners with Questions!

Replies to This Discussion

Permalink Reply by Torry on September 7, 2010 at 8:08am

I'd refrigerate it. Jelly that doesn't set isn't a total loss though, it is now called syrup! Still useful in plenty of recipes. I made kousa dogwood jelly last year and it didn't set, but we poured it over pancakes and it was delicious! One reason things don't gel is not enough pectin. This happens sometimes when making jellies without fruits, such as mint or jalapeno jelly. Check your recipe and what amount or type of pectin you are adding. When cooking, you are looking for what's called sheeting, when you put a spoon in the jelly and it drips off in "sheets" rather than in droplets.

Permalink Reply by Pat Johnson on September 7, 2010 at 8:55am

I'm with Torry on both the pectin and the syrup! The non-setting jelly sounds like a Pectin (citric Acid) problem. I've never had to re-process before but I suppose you could open them all, dump them into a pot and add more pectin. Then cook & process again (make sure to cook it long enough to get rid of any bacteria that might have been introduced). I am adding a link that talks about how to make sure your jelly has enough pectin to ensure it sets. Refer to stop # 10 at the bottom of the link.

You can leave your runny jelly out as long as the tops are sealed. Take the rings off and see that the lids are indeed sealed.

Permalink Reply by Aliza Ess on September 7, 2010 at 9:26am

I have also heard that jellies with pectin sometimes take up to two weeks to set. So maybe wait a few weeks and you could be fine. Since you processed the jars already they should be shelf stable.

If it doesn't set in the next few weeks, agreed, use it as syrup!

I have been making sherbert very easily by freezing flavored juices with sugar syrup in yogurt containers. Scrape the block of frozen sweets with a fork and you've got a bowl of yummy flavored ice.

Permalink Reply by Pat Johnson on September 7, 2010 at 9:30am

Ooops, for some reason the link I referred to in my earlier post didn't attach. I pasted it below.

http://www.pickyourown.org/figjam.htm

Permalink Reply by Pat Johnson on September 7, 2010 at 2:12pm

I don't think you need to worry about overdoesing on Pectin. It's basically citric acid and derived from fruit. There is a great description at the folowing websites. Without knowing exactly what else you put into your product it's hard to say what might have occured. For instance, if you added baking soda it would have negated all or at least a certain amount of the pectin's properties. The first link below should answer your questions and give you guidence on how to use it.

http://www.pickyourown.org/pectin.htm
http://en.wikipedia.org/wiki/Pectin

M said:

Is there such a thing as too much pectin? I used two boxes and my jelly still didn't set...I wondered if the pectin was too old....then I also worried about there being too much pectin...for health reasons...anyone know?

Permalink Reply by crystal tompkins on September 7, 2010 at 6:54pm

Thank you guys for all your (timely) advice. I left it out last night, and when I got home from work today, it looks like it's starting to set. When I tip it, it doesn't run like liquid anymore. Still not quite perfectly jelly... but I think we're getting closer.

thanks again!