Ask Martha: Jelly Not Setting

This video describes the possible causes of jam and jelly not gelling or setting, as well as tips to prevent this from happening.

[@Doctor_Al]

Who knew getting jelly to set was so complicated? Great video.

[@Lucie5]

This is one of the best and clearest explanations I have seen on jam preparation fixes. I made a double batch of runny jam and it was exasperating to try and save it. So much work! Now I understand what went wrong. Thank you!

[@saradowns5549]

I thought you were going to tell us how to reprocess or fix your runny jelly/jam...Never got this.

[@Dawn-S]

I just made my first batch of jelly. Wish I would have run across this video first!!

[@davemeeks8109]

I had to rebatch at my 322nd batch of black raspberry jelly. The second time around it did not set as well and I never did figure it out. Of course I used the black raspberry unset jars in Black Raspberry Cheese Cakes and all went well.

[@enascott5963]

Can pepper jelly be made of dried peppers?

[@dorenenagy564]

I put my grape jelly up last year and it did not set. I was going to rebatch it after I finished with the rest of my canning and I forgot. Can I rebatch the jelly in my pantry that didn't set up and is a year old? It's still sealed, just not set?

[@carol29carnegie]

Hi Martha I've got the opposite problem, I've overdone my black currant jelly and it's too thick, what can I do to rescue it? Hope you can help kind regards Carol

[@psuextension]

Jelly that becomes too thick or stiff is difficult to rescue. If it is made using a commercial pectin and cooking directions were followed, it may be thick as a result of the currents being under-ripe or too much sugar. Under-ripe fruit contains more natural pectin; as the fruit ripens the natural pectin declines. Directions using commercial pectin specify using ripe fruit. Sugar reacts with the pectin and the acids to create the gel. More sugar increases the firmness of the product. If the jelly was made by the long cooking method, the cause may be overcooking, too much pectin in the fruit, or too little sugar which requires excessive cooking. • For jelly made without added pectin, cook the jelly mixture to a temperature 8 degrees above the boiling point of water (220 degrees at altitudes below 1001 feet). Another test is that the jelly “sheets” from a spoon. • To solve the problem of too much pectin in the fruit, use ripe fruit. The recommendation for selecting fruit for jelly made without added pectin is to use ¾ fully ripe fruit and ¼ slightly under-ripe fruit. • The comment about too little sugar seems to conflict with too much sugar when using commercial pectin. However, when a jelly made without added pectin has inadequate sugar, it will take longer for the gel to form and longer to reach the jelling point causing too much evaporation of liquid from the product. According to the National Center for Home Food Preservation (nchfp.uga.edu/how/can_07/stiff_jelly.html), “stiff jams and jellies can be thinned with water or fruit juice. They may not form a gel again once they are re-heated, as over-cooking of pectin can reduce or destroy its ability to form the gel structure. You will need to experiment with how much liquid is needed to thin your jam or jelly. It is best to work with only 2 or 3 half-pint jars at one time. Try ¼ cup of liquid for each 8-ounce jar. Over very low heat, melt the stiff jam or jelly in the added liquid, stirring constantly to prevent scorching. When it is all in solution, raise the heat to medium and bring the mixture to a full boil, continuing to stir constantly. Remove from heat and quickly skim foam off jelly if necessary. Fill clean, dry containers for refrigerator storage. It is not recommended to re-process the remade jam or jelly in a canner and store it at room temperature. Jellies and jams thinned in this manner may or may not actually gel, but are likely to provide a mixture that may spread more easily than the stiff product.” It might be easier to find alternative uses for stiff jams or jellies such has heating them and using as meat glazes or as syrup for pancakes or ice cream. Martha Zepp Penn State Cooperative Extension

[@kerDwyn4093]

i have had some success stirring in a little orange juice.

[@clarkriccobuono3903]

Do you give jars a hot water bath to seal lids?

[@kristenwahlstrom5365]

What if I don’t use any sugar only juice how much pectin would I use then?

[@miatap21]

Just had some apple jelly that did not set. I knew it had enough pectin so I rebatched it and sure enough, it set up. I had not processed it long enough (boiled).

[@nellmarie98]

I made a batch of plum jelly that didn't set up well. It also has a layer of what looks like "far" that would form on the top of a soup or stew, is this safe to reprocess? It has been four weeks since I made the jelly.

[@Doctor_Al]

Looks like 8 of the jelly series with Martha. To bad they didn't link it in the description. kzbin.info/aero/PL_bTWa1uOqMF-Jm-vVFfo1T0KIwc9MRHO&feature=shared

[@simpsqsq8030]

Never knew I was watching a tv show..

[@materialgirl338]

Help I had beautiful frozen Strawberries this summer I I didn't drain the water now I have syrup can I can syrup

[@Hippieinthewoods]

Jelly was made with this & it didn't gel at all, what is wrong? 4 cups apple juice 4 tbl Low Sugar Pectin 2 cups brown sugar

[@Davida662]

No acid?

[@SaltyDog69]

@@Davida662 what if the Sure-Jell recipe doesn’t call for lemon juice?

[@Davida662]

@@SaltyDog69 I always add lemon but I'd follow the exact recipe

[@desarioe]

I like to puree my jam very smooth I don't like chunks...2 years now and we can't get it to set..comes out to runny.. help 3.5 pounds berries 5 cups sugar 1/4 cup lemon Pack of pectin are my ingredients

[@baldorigami]

Enzo De Sario, how long do you keep it in a simmer?

[@wynnkidsnannylorivance4111]

Oh. Oooppppssss. My bad. Like a bunch of mistakes are my bad! Thank you!

[@scottymeffz5025]

*Jam

[@America650]

I’m sorry, this old lady is just reading off the teleprompter or a screen! Someone who is supposed to be an expert in making jelly should know all the technique and tricks by heart!

[@suziewhattley3917]

Mrs. Zepp has been with the Extension Service for over 40 years. If the university producers had let her do this her way, she would have spoken naturally, but then it would have been over the ten minute limit. She's brilliant and knows her domestic science. Calling her "this old lady" demonstrates your ignorance and lack of good manners.