Common Problems in Jam and Jelly Making

By tina (Guest Post)

I had to re do my jelly and I think is still going to be to soft. Can I do it again? Tina

By Bobbie H. (Guest Post)

Ocassionally when I make jam it turns out thick and gummy. Does anyone know what causes that?

By Viola Farnsworth (Guest Post)

Jelly got so thick. It was almost like honey. How can I fix this problem?

By Kathy (Guest Post)

I, too, made some jelly that was way too loose as in syrup. How can I correct the problem?

By

BABBIE

I learn this from an old farm lady, grated your Paraffin and put approximately 3 tbsp. in the bottom of your jar then add your hot jelly, Paraffin will melt and float to the top ceiling the jar.

By dylon (Guest Post)

how do you stop marmalaide from getting too thick

By Becky (Guest Post)

You might have added to much sugar or not dissolved it properly.

I'm having the opposite problem. My mulberry jelly isn't setting at all in the jars (but what I left in the pot, exposed to air, is). I'm afraid to keep it. Would it be safe to use as ice cream or pie topping, or will it go sour in the jar?

By Michelle (Guest Post)

I made some jam at the weekend - it set very hard and dark and sugary - what did I do wrong

By Doris Walter (Guest Post)

Would like to know how to correct the problem of loose jam. Can I re-cook and re-can?