"Some of the most common problems with jams and jellies are softness, weeping, fermentation, darkening, clouding, mold and crystal formation. If jelly is too soft, there may be incorrect proportions of sugar, acid and juice. Making too large a batch or undercooking may also be a cause. Another problem is jelly that weeps. If this happens there may be too much acid in the fruit or too much acid added in the form of lemon juice. Also, the storage place may have been too warm or the temperature changed too much during storage."
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.
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?
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