Thinking of using that bumper crop of fruit, great prices on fruit at the market, or even fruit juice to make homemade jelly. There are some questions that might arise. This is a guide about making homemade jelly.
This is a guide about making jelly from fruit juice. A quick way to make jelly even if you don't have a lot of seasonal fruit is to use fruit juice.
I made raspberry syrup, but it is way too thin. I'm thinking of making it into jelly. Any ideas how much pectin to use and any other ideas to make this process easy as possible?
Simple! You can just boil the syrup down to reduce the water content.
Getting the right consistency takes some trial & error, because the sauce thickens as it cools. Boil it for a bit to reduce, allow it to cool, test it and boil again if too runny. If too thick, mix in a bit of water.
Can I make a jelly recipe, add water to make a syrup and then can it?
Karaof4 from MN
The stuff that causes jelly to 'jell' is a substance called 'pectin', a carbohydrate that occurs naturally in ripe fruits and berries. Many jelly recipes call for adding pectin in case the fruit doesn't have enough to allow it to congeal. (Kraft's 'Sure-Jell" comes to mind, but there are probably other brands available.) If your recipe calls for adding pectin and you don't want it to set, the first thing I'd do is leave that stuff out. I don't know what to do about the naturally occurring pectin in the fruit; if it's good and ripe fruit often has enough to make the jelly set.
Good luck, and happy Labor Day, everyone!
How can I fix jelly that does not set up after it is done?
By Barbara from Zenda, KS
Several years ago I made mulberry jelly that did not set up. I called the 800 number on the box of sure jell. She told me that if the sure jell was out of date that could be the problem. That is something that you really need to watch. I told her that was not the problem. She said that I should go through the whole cooking process again but not to add more sugar, but to add the amt of sure jell that was required. I was disgusted and thought it was too much work. So my husband had some very good mulberry syrup for his pancakes. Now, every time I make jelly he hopes it won't set up so that he can have some more flavored syrup. LOL!
Margaret from Denton, Texas
What will happen if I forgot to add lemon in my canned jelly?
By Unycrn from Enoch, UT
Quite often the lemon is required to level out the pectin according to the fruit being used, which makes the jell process work, so if you have made it without the lemon, and it has not set up, (jelled well) within a week or two, it is possible you will have to call your jelly a pancake and waffle spread, which i do frequently, on purpose. If it tastes good, just enjoy it. From Loretta in Alabama, who raised 7 by using every means possible to not waste anything edible.
I would like to make jelly without sugar. I buy "Simply Fruit" from town but would like to make my own if I could. Any ideas?
Mona from Lumberton, MS
I make freezer jam all the time with splendia and love it. Some people don't like the sweetners but it's fine for me. It's sweeter than sugar so try 1/2 the amount called for and taste test from there.
I am about to embark on a jelly making frenzy so as to start a business. Anyone have any advice? Is there a way to make really large batches at a time?
We made some concord grape jelly and it didn't set. I think there were maybe about 2 cups too much liquid for the amount of pectin we put in. Does anyone know whether we can re-heat it and add more pectin? Or do I have to settle with 10 jars of grape syrup? Many thanks!
Does anyone else think that the price of jelly-making is too high? I bought a package of surejell today for 2.29. I bought this in addition to the sugar and the canning lids. I picked the grapes for free, but many people buy their fruit for jelly-making. I read in the instructions that one package will make 8 cups of grape jelly. I read on the ingredient label that what I am buying (1.75 oz) is Dextrose (some kind of sugar), fumaric acid, and fruit pectin. 2.29 seems way too high for what I'm getting.
Does anyone have an alternative for making jelly, or a cheaper source of buying the fruit pectin? Thanks--Paula in Waco.
The problem with using no fruit pectin and letting it cook down is that you only get about half as much jam to put up.
I made elderberry jelly last night, it didn't set up. I used two pouches of liquid pectin. Any suggestions?
By Boo/Nana from Eldon, MO
My grandmother always added apple juice to elderberry jelly. I always thought it was because of the taste but perhaps it was because the pectin wouldn't set it up. (08/19/2009)
If the balance of acid, sugar, pectin and liquid isn't right, the network of pectin molecules may not form. If this happens, what's left will still make a good ice cream topping, but it isn't much use as a spread. (08/19/2009)
By scott E.
The simplest option is to melt a jelly in a small amount of water (you can do this in the micro) and stir it into your jam. (08/23/2009)
I have made lots of elderberry jelly, and it is notorious for not setting up. When I first made it, and this happened, I called the Sure-Jel help line. They told me to add just enough water to get it to get it hot again and add more Sure-Jel (or pectin of choice) according to the amount of jelly that you end up with. If need be, and you need a little more than one...just go ahead and add two. I've never had any failures this way. I have learned over the years, however, to add extra pectin to begin with and hope it works. I check the "jel-stage" the old fashioned way by letting it run off the edge of a spoon. If it doesn't set up to my satisfaction, I add even more at that time. To me it's worth it. There's nothing like elderberry jelly. It just takes a little extra coaxing. **LOL** (08/23/2009)
This recipe is from the Ball Blue Book of Preserving. As you can see, it doesn't require added pectin. It could be that the vinegar helps the pH and gets it to set up.
Combine elderberries, sugar and vinegar in a large sauce-pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch head-space. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Add more time for higher altitudes. Good luck! (08/24/2009)