startAbout UsFor ConsumersFor FoodserviceFor Educators

Frequently Asked Questions

Search Knowlege Base

in


Home | Category: Canning -- Jams and Jellies


Canning -- Jams and Jellies

What can I do if jam or jelly does not set up after cooling?

Rating: 83

If jam or jelly does not set up upon cooling, one of the following procedures may be followed to remake into a product that does gel. Remaking a Freezer Jam or Jelly. Store un-gelled fruit in the refrigerator until the trial has been completed. Since the mixture will be cold when the sugar is added, be sure to allow sufficient time for the sugar to completely dissolve before preparing the pectin mixture. For trial remake: 1 cup un-gelled jam or jelly 2 tablespoons sugar 1 tablespoon water 1/2-tablespoon powdered pectin Place jam/jelly and sugar into a bowl and stir until sugar is completely dissolved. Put water and pectin in a small saucepan. Heat over low heat until pectin is dissolved. Add to fruit mixture and stir until thoroughly blended. Ladle into prepared containers and add lid. Let stand until set (may take up to 24 hours). Freeze when gelled. For remainder of batch: If the trial is successful, remake the balance of the jam/jelly using the same quantity of sugar, water, and pectin for each cup of un-gelled product. This time bring the pectin and water to a boil and boil 1 minute before adding to the fruit mixture. Do not remake more than 8 cups of fruit at one time. Remaking Cooked Jam or Jelly For trial: 1 cup un-gelled jam/jelly 2 tablespoons sugar 1 tablespoon water 1/2-tablespoon pectin Combine sugar and jam/jelly and set aside. Put water and pectin in a small saucepan. Bring to a boil over low heat, stirring constantly. Add fruit mixture. Stir well. Bring to a full rolling boil over high heat, stirring constantly. Remove from heat and ladle into prepared jars. For remainder of batch: If the trial batch gels upon cooling, use the same amount of sugar, water and powdered pectin for each cup of remaining un-gelled product. This time when the mixture is brought to a full rolling boil, boil hard for 1 minute. Then ladle into jars. Do not remake more than 8 cups of un-gelled fruit at one time. For Jam/Jelly Made with Sure Jell Light For trail batch: 1 cup un-gelled jam/jelly 1 tablespoon pectin mixture* 2 tablespoons sugar *Pectin Mixture. Slowly stir contents of one box of Sure Jell Light Fruit Pectin into 1-1/2 cups cold water in small saucepan. Bring to a boil over medium heat; then boil for 2 minutes, stirring constantly. Mixture will begin to thicken as it cooks. Remove from heat and measure amount needed. Place un-gelled jam/jelly, pectin mixture and sugar into saucepan. Bring to a full boil over high heat, stirring constantly. Boil for only 1/2 minute. Remove fro heat and quickly ladle into jars. For remainder of batch: If trial batch gels upon cooling, use the same amount of pectin mixture and sugar per cup of the remaining un-gelled jam/jelly and use the same directions as given above for the trial batch. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

Not UsefulVery Useful