My Two Bits

ACKKKK! Help! My Jam/Jelly Didn’t Set Up!

If for some reason your batch of  jam/jelly doesn’t set up properly (Be sure to wait a full 24 hours!) You can do the following:

(Yes it’s a PITA, but who wants to waste a batch of jelly?)

*Do not remake more than 8 cups of jam/jelly at one time!

Prepare jars, lids and rings as you normally do.  Set aside.

You will also need:

First you need to do a trial batch. So, take the rings and pry the lids off the jars of jam/jelly that didn’t set up.

  • Next use a liquid measuring cup and pour (yes from those same jars) the liquidy jam/jelly into the measuring cup until you have 1 cup of unset jam/jelly (the rest of the unset jam/jelly should be set aside and refrigerated until later).

  • Now pour the 1 cup of unset jam/jelly into a medium (so it doesn’t boil over) pot and bring to a full rolling boil (a boil that doesn’t stop bubbling when you stir it) over HIGH heat stirring *constantly*.

  • Add the sugar, lemon jice and liquid pectin to the pot and stir to blend well.

  • Return to a full rolling boil on high heat, stirring *constantly*

  • Remove from heat.

  • Ladle/pour into prepared jar(s).

  • Skim off the yucky foam.

  • Wipe jar(s) rim(s) and on the outside of jar(s) where the rings screw on.

  • Place flat lid on jar, then screw the ring on tightly.

  • Process in boiling water bath in canning pot for 10 minutes for locations below 1k feet elevation; *increase by +5 minutes for 1k-3k feet elevation, +10 minutes for 3k-6k feet elevation, +15 minutes for 6k-8k elevation, and +20 minutes for 8k-10k elevation.

  • Remove jar(s) from canning pot and set on dishcloth and let stand for 24 hours to check set.

Refrigerate opened pouch of  CERTO® Liquid Fruit Pectin as well as the unused unset jelly/jam.

After the 24 hours is up and you’ve checked the set on the trial batch (hopefully it set up properly – you can tell by tilting the jar to see if the jelly/jam is, well, ‘jelly-like’/’jam-like’).  If so, you now get to process the remainder of the batch! (Oh Goody!)

  • Follow the recipe above, using the listed measures of sugar, lemon juice and CERTO® Liquid Fruit Pectin for EACH 1 Cup of unset jam/jelly.

  • Prepare jars, lids, and rings.

  • Go ahead and preset a timer (on your smart phone or on your stove) just don’t hit the ‘start button’ yet.

  • Measure unset jam/jelly into a large pot.

  • Bring to a full rolling boil (a boil that doesn’t stop bubbling when you stir it), hit the ‘start button’ on your timer and boil 1 minute, stirring *constantly*.

  • Remove from heat

  • Ladle into prepared jars.

  • Wipe jar rims and on the outside of jars where the rings screw on.

  • Process in boiling water bath in canning pot for 10 minutes for locations below 1k feet elevation; *increase by +5 minutes for 1k-3k feet elevation, +10 minutes for 3k-6k feet elevation, +15 minutes for 6k-8k elevation, and +20 minutes for 8k-10k elevation.

  • Remove jar(s) from canning pot and set on dishcloth and let stand until cool & set.

  • Label Jars

Discard ANY leftover CERTO® Liquid Fruit Pectin!

(Pictures to be added later)

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