I can't get my mulberry jelly to jell. It stays in a syrup form no matter what I try.
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If your pectin was out of date, that may be the culprit. Also...powdered pectin doesn't dissolve in a sugared solution, so if you add the sugar & then the dry pectin, the jam will not be firm.
Fixing Runny Jelly With Pectin:
For each quart of runny jelly, you will need 1/4 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 4 teaspoons powdered pectin. Bring the mixture to a boil while stirring. Add your runny jelly and bring to a hard boil over high heat while stirring constantly.
Here are some ways to fix your runny jelly:
1. Place a jar in the fridge until it is cold (overnight).
2. Place one quart of runny jelly in a large pan, add 2 tbsp of lemon juice and boil for 3 to 4 minutes, then test for a gel. You can then reprocess for 5 minutes in a water bath.
3. Add 1 tbsp of chia seeds to each 8-ounce jar, stir well and refrigerate.
4. If the reason is not long enough cooking, then recook the jelly. It can reduce the water to firm up the jelly.
5. Add more pectin and reprocess for 5 minutes (in a water bath.
6. You need 1/4 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 4 teaspoons powdered pectin for each quart of runny jelly.
Bring the mixture to a boil while stirring, add your runny jelly and bring to a hard boil over high heat while stirring constantly, boil hard for 30 seconds. Remove the jelly from heat and skim off foam. Fill jars with jelly, leave a 1/4 inch headspace, wipe the rims, add new lids and place the bands on. Process in a water bath canner for 5 minutes.
www.homesteadinginohio.com/
There are several reasons why jams/jellies do not set properly.
One problem is not following directions exactly as the recipe states. It can be small things that cause problems.
Here are some links to help you save your runny jelly:
www.homesteadinginohio.com/
www.homestead-acres.com/
www.masterclass.com/
This is a good video that has some information on runny jam/jelly:
www.youtube.com/
Hope you have better luck with your next batch.
It can take up to 48 hours to reset. If it doesnt set by then, you can recook it in small batches following the instructions here foodinjars.com/
What recipe did you use to make jelly? Did you use the type of pectin specified in the recipe? Powdered and liquid pectin are not interchangeable in recipes, since powdered pectin must be heated up with the fruit before the sugar is added, liquid pectin is added after the sugar is added/incorporated and brought back up to a boil.
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