I followed the instruction and made correct measurements but the day after it hasn't jelled like jam. Can I reboil it and add more pectin or am I stuck with what I've got?
2006-10-04 13:25:49 · 4 answers · asked by midge 1 in Food & Drink ➔ Cooking & Recipes
You can re cook it and add more sure jell. It's probably because the grapes had more liquid than the pectic could jell. I would go for sure jell and do it over again. You may need to add more sufgar too and cook longer. Good luck. Sure jell may have an 800 # to call on the box too.
2006-10-04 13:33:26 · answer #1 · answered by MISS-MARY 6 · 0⤊ 0⤋
I had the same problem last year when making peach jam.
I followed the directions and had excellent results in the past but that batch just wouldn't jell. I did reboil it and add more pectin but it never did jell like it should. Perhaps it was the juice content in the peaches or not enough sugar or whatever. I'd be interested in the answer also!
2006-10-04 13:34:07 · answer #2 · answered by Anonymous · 0⤊ 0⤋
COMMON JELLY FAILURES
Crystals in Jelly — Sugar crystallizations may result from several causes: too much sugar; too little acid; over-cooking of jelly; too long a delay in sealing jelly; or undissolved sugar sticking to sides of kettle.
Cloudy Jelly — Results from imperfect straining; over-cooking fruit before straining; jelly poured into jars too slowly; jelly allowed to stand before being poured into jars.
Failure to “Jell” — Improper balance of pectin, acid, sugar and mineral salts. Improper balance may be caused by: fruits which lack sufficient pectin or acid; over-cooking which destroys pectin; under-cooking which causes insufficient concentration; or using too much water when extracting the juice.
Tough Jelly — Caused by not having enough sugar for the fruit juices; over cooking; or too much pectin in fruit.
Air Bubbles in Jelly — If bubbles are standing still, they are caused by holding the utensil too high about the jar when pouring up the jelly. If bubbles are moving, jelly is spoiling (airtight seal has been broken) and should be discarded.
Flakes in Jelly — Caused by delay in pouring up the jelly
“Weeping” Jelly (Syneresis) — Caused by too much acid; to thick a layer of paraffin; or too warm a storage place.
2006-10-04 13:46:39 · answer #3 · answered by Lynn 3 · 0⤊ 0⤋
Some times it takes 2 weeks to thicken up but if it don't you can reboil it but give it a few weeks.
2006-10-04 13:29:52 · answer #4 · answered by Douglas R 4 · 0⤊ 0⤋