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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..
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.
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!
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!
It worked. all nice and set this morning. thanks for the tips
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