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Farm Kitchen:  Help, my Jelly didn't Gel  |
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OklahomaJamie
Farmgirl in Training
22 Posts
Jamie
Rural
Oklahoma
USA
22 Posts |
 Posted - Jun 13 2007 : 06:07:13 AM
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I accidentally put the sugar into the juice before I put the Sure Jell in (well it wasn't surejell, it was Ball's sure jell stuff). Then I put the sure jell in and cooked until it boiled a rolling boil for about 2 minutes. It's still syrup, even the one I put in the fridge. Is there anyway to make it gel?
Thanks,
http://jamiescountrysoaps.com
http://codyscountry.net/blog
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OklahomaJamie
Farmgirl in Training
22 Posts
Jamie
Rural
Oklahoma
USA
22 Posts |
Posted - Jun 13 2007 : 06:19:27 AM
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I'm replying to my own post, but I still would like your ideas and opinions. I found this at the Ball canning site:
Before attempting to remake a jam, jelly or other fruit spread made with liquid fruit pectin, wait two weeks to determine if the product will gel. Not all recipes set within 24 hours. If after two weeks the product does not have a good set, it can be re-cooked in order to achieve a firmer texture.
Measure the unset product to be re-cooked. Prepare only a single batch at one time. For each quart of unset product, measure 3#8260;4 cup sugar, 2 tablespoons lemon juice and 2 tablespoons liquid pectin, set aside. Place one quart of unset product into a medium saucepan and bring to boiling over medium-high heat. Quickly add the sugar, lemon juice and liquid pectin; bring to a rolling boil, stir constantly. Boil mixture hard for 1 minute. Remove from heat, skim foam if necessary. Carefully ladle hot mixture into hot jars, leaving 1#8260;4-inch headspace. Adjust new lid and band on jar. Process in a boiling-water canner for the full length of time indicated in the original recipe. If you suspect spoilage, dispose of the food without tasting it. Dispose of all spoiled foods in a manner that will prevent consumption by humans or animals.
http://jamiescountrysoaps.com
http://codyscountry.net/blog
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Jun 13 2007 : 09:30:15 AM
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When this would happen to me, I never bothered to remake it. I used it as a lush gourmet syrup for my pancakes, blinzes, ice cream sundaes, etc. Who's to say that it must be re-cooked? I figure it's been cooked enough.  |
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Yogifarmgirl
True Blue Farmgirl
297 Posts
Jenn
Swiftwater
PA
USA
297 Posts |
Posted - Jun 13 2007 : 09:44:03 AM
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Usually if you don't boil the sugar solution long enough this will happen. Also make sure to boil it to jelly temp after adding in the Pectin. I prefer the liquid pectin...I think it works the best. Invest in a candy thermometer and make sure that you reach jelly temp and then start your count at that point.
I have reboiled batches and cooked them at jelly temp a bit longer and it seems to work fine. Good Luck
"Breathe in the Sunshine" |
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Farm Kitchen: Help, my Jelly didn't Gel |
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Help, my Jelly didn't Gel
