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Is there any remedy to fix jelly that did not jell
Recipes & Entertaining / 11:27 AM - Saturday February 20, 2010

is there any remedy to fix jelly that did not jell

we canned numerous jars and found next day it had not jelled(wild plums)

- Asked by Female, 66 or older

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NO !!! You don't have to toss it! First, did you let it sit long enough? Certain fruit jellies need time to set up. If not, the below information came from the extension service. As they mention, if all else fails (and it shouldn't if you reheat and add additional pectin) you have ready made Christmas gifts....a wonderful pancake/waffle or ice cream topping. The glass is half full---not empty !! Good cooking!

17. What if my jelly doesn't set?
Don't worry, there's a solution. You can re-cook your jelly with a small amount of additional pectin. Partially set jelly should be given an extra day after it is made before it is re-cooked. It might just set up during that time. If not, re-cook 4 cups of jelly at a time. Mix 4 teaspoons of MRS. WAGES® Home-Jell into 1/4 cup of water in a large saucepan. Bring to boil, stirring constantly. Add jelly and 1/4 cup of sugar. Stir thoroughly, bring quickly to a full, rolling boil. Boil 30 seconds, stirring constantly. Remove jelly from heat, skim, pour into clean, hot jars, seal and process 5 minutes in a boiling water bath. Sometimes, depending on a lot of things, jelly just wants to be delicious pancake, waffle and French toast syrup! Just enjoy it that way!

- Response by j3s5e, A Rebel, Male, 29-35, Los Angeles, Who Cares?

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Community Rating: Community Star

Retrace your steps. Maybe you didn't use enough pectin.

- Response by thundermist04167, A Mr. Nice Guy, Male, 46-55, Who Cares?

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keep them as they are. then only use them as fruit compote and make them into desserts, toppings, side dishes or mix with meats or veggies.

- Response by pizzatroll, A Mr. Nice Guy, Male, 46-55, Science / Engineering

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www.o chef.co m/220.htm

gomestic.c om/co oking/what-to-do-when-y our-jelly-doe snt-jel

- Response by drumboi2, A Guy Critical, Male, 56-65, Retired

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Got Pectin?

- Response by fehkarfight, A Couch Potato, Male, 46-55, Who Cares?

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This is what I found when looking up what to do if your jelly doesn't set:

Pectin manufacturers and food preservation experts have developed these "fix its" for problem jams and jellies. With any remake project, follow the directions and recook a 250 mL (1 cup) trial portion. If it sets, then proceed to redo the entire batch, keeping in mind the guideline of cooking no more than 2 L (8 cups) at any one time. REMEMBER powdered pectin and liquid pectin are not interchangeable. You must use the same type of pectin that you used in the initial recipe.

* To remake cooked jam or jelly using powdered pectin measure 15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly. Remove from heat and stir in jam or jelly. Add 25 mL (2 tbsp) sugar per 250 mL (1 cup) of jam or jelly being recooked. Return to the heat and bring to a full rolling boil, stirring constantly. Boil rapidly for 30 seconds. Remove from heat, skim off foam, fill hot sterilized jars, seal and process 5 minutes in a boiling water bath.


* To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination. Return to full rolling boil, stirring constantly. Boil rapidly one minute. Remove from heat, fill jars and process as per original recipe instructions.


* To remake freezer jam and jelly with liquid pectin, measure jam or jelly in a bowl. Add 45 mL (3 tbsp) sugar and 7 mL (11/2 tsp) lemon juice for each measured 250 mL (1 cup) product. Stir approximately three minutes until sugar is dissolved. Add 7 mL (11/2 tsp) liquid pectin per each 250 mL (1 cup) product. Stir three more minutes until well blended. Pour into freezer containers and cover with tight lids. Let stand in refrigerator until set, then transfer to freezer.


* To remake uncooked jelly or jam with powdered pectin measure jam or jelly to be remade. Work with 2 L (8 cups) at a time. Mix jam or jelly with 25 mL (2 tbsp) sugar for each 250 mL (1 cup) of jam or jelly. Stir well until dissolved about 3 minutes. Measure 15 mL (1 tbsp) water and 7 mL (1/1/2 tsp) powdered pectin for each 250 mL (1 cup) of jelly or jam. Place in a small saucepan over low heat, stirring until powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until blended (about 2 to 3 minutes) pour into clean, sterilized containers. Cover with tight lids. Let stand in the refrigerator until set. Store in the freezer.


* To remake cooked jam or jelly without added pectin, for each 1 L (4 cups) jam or jelly add 25 mL (2 tbsp) bottled lemon juice. Heat to boiling and boil jam or jelly hard 3 to 4 minutes, then test for signs of gelling. Try the sheet test from a cold spoon or remove the kettle from the heat and chill a little in the freezer. If it shows signs of gelling, boil until it tests done. Remove from heat, skim, pour into sterilized jars, seal and process in a boiling water bath the recommended length of time.


- Response by barbb, An Alternative Girl, Female, Who Cares?, Other Profession

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