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Old 08-02-2015, 06:56 AM
 
Location: Bella Vista, Ark
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I made some jelly earlier this week; same recipe I have always used and it didnt' thicken at all. It does take about 5 days but this one is just not going to make it. Anyone have any idea what I can do with the mess? Can I recook it, using a long process instead of the pectin? I know I can't thicken it up with more pectin once cooked. I hate to throw it all out..
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Old 08-02-2015, 10:48 AM
 
Location: Philaburbia
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You can reprocess it using low-sugar pectin:

http://www.pickyourown.org/how_to_fix_runny_jam.htm
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Old 08-02-2015, 03:08 PM
 
Location: Bella Vista, Ark
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Thanks, I thought you might have the answer. I think I will do this sometime this coming week. I hate to waste it all.
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Old 08-03-2015, 05:21 AM
 
Location: Massachusetts
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Quote:
Originally Posted by Ohiogirl81 View Post
I have had to use this method a couple times. Both times it was my vanilla pear jam. It worked like a charm both times.
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Old 08-03-2015, 07:07 AM
 
Location: Philaburbia
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Low-sugar pectin is pretty foolproof. I tried making jelly out of apple peels, and it didn't set. Re-making it did the trick!
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Old 08-03-2015, 01:05 PM
 
Location: Bella Vista, Ark
77,772 posts, read 104,433,328 times
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Quote:
Originally Posted by Ohiogirl81 View Post
Low-sugar pectin is pretty foolproof. I tried making jelly out of apple peels, and it didn't set. Re-making it did the trick!
one question as I am going to buy the pectic tomorrow; do I follow the instructions and actually use even more sugar than I have already used? I tried to pull it up, but the site wouldn't open.
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Old 08-03-2015, 01:36 PM
 
Location: Philaburbia
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No, don't use any more sugar. Just heat the jam in a pot with about a tablespoon of water per pint, stir in the box of low-sugar pectin (you might add a tablespoon of lemon juice; it helps set the jam), and return to a boil. Boil hard for 3 minutes, stirring constantly, and remove from heat. Jar it up and re-process.

If you haven't used low-sugar pectin before, the stuff starts to set the minute you take the jam off the heat. When you get to filling the last 1 or 2 jars, it's already getting thick. Work fast!
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Old 08-05-2015, 07:29 AM
 
Location: Bella Vista, Ark
77,772 posts, read 104,433,328 times
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Quote:
Originally Posted by Ohiogirl81 View Post
No, don't use any more sugar. Just heat the jam in a pot with about a tablespoon of water per pint, stir in the box of low-sugar pectin (you might add a tablespoon of lemon juice; it helps set the jam), and return to a boil. Boil hard for 3 minutes, stirring constantly, and remove from heat. Jar it up and re-process.

If you haven't used low-sugar pectin before, the stuff starts to set the minute you take the jam off the heat. When you get to filling the last 1 or 2 jars, it's already getting thick. Work fast!
thanks, my afternoon chore.
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Old 08-05-2015, 07:35 AM
 
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Quote:
Originally Posted by nmnita View Post
thanks, my afternoon chore.
One of those wide mouth canning funnels works great for this process. Obviously only if it fits the jars your using.
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Old 08-06-2015, 05:06 AM
 
Location: Bella Vista, Ark
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It worked. all nice and set this morning. thanks for the tips
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