I juiced a ton of grapes recently that my neighbors were just going to let go. Made for a really nice juice so I decided to make jelly. I made it with the recipe included in the Bernadin pectin box.
Unfortunately, they didn't really set. Annoying, as I did a freezer test before water bath canning and it seemed to set just fine.
All the jars are sealed, so I would have to vacate all these jars to try to fix the entire batch, trying to figure out the best way to go about it.
I don't think adding more pectin makes sense.
I could add other stabilizers like xanthan gum or gelatin.
Is there a reprocessing that would help reset it? Like a temperature I need to get it to to see if it'll work?
Adding more pectin probably doesn't make sense since that would make it much more sour and it's actually pretty good where it is.
What would you do?
Is there anything I absolutely shouldn't do?
This is why I prefer making jam 🙄
by SpadesHeart
8 Comments
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How long ago did you can them. It can take 24 hours for the jelly in the jars to cool and set.
Dump recook add pectin, try reducing the juice
Gift to friends as “Grape syrup” for pancakes and cocktails?
Use it as syrup for cocktails, or mocktails if you don’t drink.
I have horrible luck with jelly vs jam. I’ve been experimenting with slightly longer cook times and smaller batches and had a little more success, but honestly jelly is my worst enemy.
Here’s jelly reprocessing guidance from NCHFP, I hope it works out. I haven’t tried this because I’m lazy: https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/remaking-soft-jellies/
Sometimes it takes a week to set. Did you follow the recipe to a T?
Did you double or triple the batch? That will result in a loose set. Did you use expired pectin? As far as I know, Bernardin branded pectin has been discontinued for the past couple years.
Do not add any thickeners if you plan on preprocessing…there’s no way to know how it reacts to the heat and changing the density may affect heat distribution.