My mother-in-law showed me how to make mango jam many years ago. She told me that if it is not dripping off of the spoon (a slow and thick drip) as you’re stirring and boiling, you have to keep boiling it until it is slowly dripping off of your spoon. The sure gel instructions are wrong. I follow them to a T and if I don’t do what my mother-in-law taught me it comes out too thin. Just keep on pulling your spoon out of the hot boiling jam until it drips very slowly off of the spoon. I now have a batch that is too thin because I didn’t do that and I’m going to try to save it with this method . Thank you for posting!
Great job, no 16 minute video telling me how to prep things, no chatter about your nervous dog in the kitchen, your spouse, kids, etc. Short, sweet and to the point!
This is a great tip. Great that you kept it fun and on the light side. People are more likely to understand a light hearted fun video. Thanks for posting.
I'm thinking of using the canning method as the heating us process then it's done in one go. Or heating it at boiling temperature with the jelly and packing straight away. The jar will seal as it cools down. Dunno past that.
I walked miles on a trail picking berries for days and was so sad about my huge batch of "ice cream topping." I'm going to try this immediately, thank you!
I am planning on using some of my grape jars as concentrated grape juice! Just add water to taste, about 2 quarts per pint. Get that vitamin C for the winter months. You can also add honey and some immune boosting tea and make a nice natural cough syrup! It's never a waste! 😊♥️
Although this was 8 months ago I hope you can help with this question: I made a bunch, and I mean A BUNCH of what I was hoping to bw strawberry jam. I did allll the wrong things, I lessened the sugar, I doubled the batches...alll the wrong things (as a 2nd time jam canner I thought I could do it), and of course it turned into syrup. Do you happen to know if I could use this and then re-can it all with new lids? Or is this only for open jars for the fridge?
For safety, I would say to redo the batch- dump all the stuff into a pot to boil and put the pectin or sugar in, then re-sanitize all the jars and get new lids- people reuse lids; however, if it fails, you never want to hand that off as a gift to a neighbor/friend- so I just play it safe and use new lids.
Failure to set, properly, is a procedure thing. You must put your pectin in early and then bring the juice to a rolling boil for one minute before you add the sugar. I have never had a jelly fail to set using this method. Never believe someone that says you do not need a box of Sure Gell in your jelly, you do. I put a box in every jam or jelly I make. I also make in small batches, 4 Pints or less, and do not double a recipe just to get more product. If I want more product, I make more batches. I have made jelly that did not set. I just pour it all back in a big boiler, add a little more juice and sure Gell and cook it again. It is much easier to do it right the first time.
So, and I'm being serious, the way your saying to do it is to ignore the steps provided by the Sure Gell people and do it the way your saying? I made a recipe recently and it said to bring the juice to a rolling boil, add the pectin then bring it to another rolling boil and boil for 1 minute. What your saying is to add the pectin before the original boil and only bring to a rolling boil only once? Like I said, I'm being serious in asking this and not slamming your comment. I completely understand that instructions are sometimes only a guide and not a cure all.
@@woodandwheelz I used to do it by the instructions on the Sure Gell pack and all to often ended up with syrup instead of jelly. I like jelly much better. How bout you?
What if you dumped the runny jelly out of all the jars, brought it to a boil and added the gelatin, then put it back into clean jars and canned it? Would that work?
I have no complaints about runny jams or jellies, in fact I made a batch of Orange Pineapple Zucchini Jam last year which called for a package of Orange jello. I have been leery about using it as I didn't know how long the gelatine in the jello would last, so I appreciated this video a lot. It's reassuring to know that the jam will last for a sufficient time once it gets opened. I will be subscribing and I will be going through your postings to see if you have anything for jams and jellies that are too thick. I made some berry jam from frozen fruit, and some grape jelly from commercial juice and used commercial pectin in both of them. I've had rib roasts that were easier to slice.
Thank you for this I tried to make prickly pear jam with my kid for the first time for a school project and it was a flop. He is disappointed because we worked on it all day. Going to try this. If it work's this will make our day
Thank you! I have not made my pepper jelly, yet, but wanted to know if I could use my Knox Gelatin if the pectin didn’t get it thick enough! I’m being proactive lol 😊 I really enjoyed your video! Now, I’ll watch how you canned your low sugar jam! Thanks for sharing! 😊
Thank you so much! This technique worked and I was able to fix two batches of grape jelly instead of having to redo the whole thing. Easy to follow and succinct video, and great that you taste the jelly at the end :-). Thanks!!
I just bought 2 jars of regular grape jelly from the supermarket that would not set. I had it in the refrigerator for 2 weeks and it still would not set. Did it go bad?. I didn't make it and it's not old.
Don't add to much water at the start. The only way to pit cherry plums is to boil them, but know that the plums will shrink so cover only half the depth of plums. But hell, I got 3 gallons of plum juice.
My niece showed me how to make jam a few days ago and about half the jars came out runny. She didn't do the water bath part. The canning bath pot is rusty on the inside and she was concerned that it could contaminate the jars and jam? If we try your method, can we reseal the jars?
Thanks for the tip. I made strawberry jam with a Ball Jam and Jelly maker. First time it came out great. Second time it was runny. I’ve seen in another channel about using flavored Jello to help thicken jam. Should that be used in the same way? I’m almost 72 and started water bath canning and jam making this last Fall.
Syrup tastes real good. Which think of old time cakes. Most all I recall were dry. Then fat icing. Today there's poke cakes pouring jello over it, or Boston Cream Cake, etc. But dry cake where a fluid was needed to eat it. Soft gel is good as it moisturized pancakes, etc.
Does it have to be microwaved? Or can it be warmed (not boiled) on the stovetop in a pot? I have 12 half pints of jelly that failed and want to use your awesome method…
I tried making grape jelly, used 3x the pectin and sugar required, it still runny like juice, I’m starting to think pectin just doesn’t work like gelatin
No more runny jam or jelly! I was looking for a rhubarb jelly recipe that I don`t need pectin in and I found your solution for runny jams and jellies. This a great way to solve the problem. By the way,in my 3rd grade class,we had a guy who ate his paste and a lot of the other students were missing theirs. So he was the culprit. It is to laugh . That was over 60 years ago.I`m subscribing to your channel! ~Janet
I recently made some jelly for the first time that came out runny. I re-boiled it and held it at that low boil for ten minutes constantly stirring it. It set perfectly with out adding anything.
@@theresak4343 I did a ten minute re-boil but it was a bit to long. My jelly seemed to take a slightly harder set than I like. If I could do it over I'd stop at seven or eight minutes. Best of luck.
@@SK-tr9ii Thank you, I will try as you suggest; I read where you can reprocess up to 72 hours as long as the product as stored properly; this is the case, so I'm ready to retry.
I guess you know why I’m here and I also guess you know what my next step is going to be. My strawberry syrup will continue its shelf life as strawberry jam. Thank you.
OK now I need to know how do you process the jars so that they will seal again after you get your jelly thick then because we had 31 jars out of right at 60 that r very thin
You saved my orange marmalade! I was just crying (kinda) because I worked so hard on it, followed the directions and I’m still waiting for it to cure but I KNOW it’s going to be runny! I already made 20 1/2 pints.😭😭😭😭 So hopefully this does the trick! Thank you!
@@freddyfromfrome8883 yes, I poured out the marmalade from one jar, because they already went through the canner. I warmed it up and for me I used a half teaspoon of plain gelatin, put it back in the fridge overnight and it was much better and the right consistency for me. I used jelly jars half pints. I tried 1 tsp the first time and it became like jello. So I went down and 1/2 tsp was right for me. I just left the rest closed and didn’t open them and as I need them I’ll add the gelatin. So I just have gelatin on hand. Hope this helps.
When you said ate in elementary school all I thought of was paste ... oh the good ole days. Ut oh showing my age now. Thanks for the tips I'm a new canner.
I am going to make Jalapeno Jelly but can't find food pectin....I have Gelatin here......but decided to try Chia Seeds .....will see how that works out....should look pretty when I make Pineapple Jelly .. Regards from Sunny South Africa
I haven't had any issues with up to a month, which is probably how long our jellies last. My instincts are that since it's a purified dried gelatin powder it should hold up pretty well but that's a good point.
@@theunpretentiouskitchen5209 i appreciate the reply. I think a month is definitely reasonable after opening. I'm happy to be wrong! It looks like a great way to fix unset jelly/jam. Shortly after I watched this video I made marshmallows for the first which also use gelatine and they apparently last a very long time so it could be that it being pure or rendered in whatever way (like tallow/lard/ ghee) makes it shelf stable.
Am here to know if anyone knows how to fix hardened jam I made mine yesterday and it was my first attempt but it hardened a little bit hard to spread it on the bread
Don't reprocess, only add after you open them. I am unable to find any data on whether it is safe to waterbath can with gelatin. So to be on the safe side, only do this AFTER you open it to use each one.
Thank you so much for your tip. I made some peach marmalade jam and found it was runny. Then I went thru the whole process again using another package of pectin. It was better but not where it should be. I came across your video and YOU were my saving grace!! I started with 1 tsp but had to go thru the process again, using a 2nd tsp. I just tested it now!! Voila! It worked. I will be sure to pass on your UA-cam.
You know The tips were okay but just okay. Being condescending to or about others doesn't really help a situation. Sometimes, people give alternatives because that is a solution they came upon. Another egg head that believes he is better than others. Sad.
![Gotye - Somebody That I Used To Know (feat. Kimbra) [Official Music Video]](http://i.ytimg.com/vi/8UVNT4wvIGY/mqdefault.jpg)
My mother-in-law showed me how to make mango jam many years ago. She told me that if it is not dripping off of the spoon (a slow and thick drip) as you’re stirring and boiling, you have to keep boiling it until it is slowly dripping off of your spoon. The sure gel instructions are wrong. I follow them to a T and if I don’t do what my mother-in-law taught me it comes out too thin. Just keep on pulling your spoon out of the hot boiling jam until it drips very slowly off of the spoon. I now have a batch that is too thin because I didn’t do that and I’m going to try to save it with this method . Thank you for posting!
Great job, no 16 minute video telling me how to prep things, no chatter about your nervous dog in the kitchen, your spouse, kids, etc. Short, sweet and to the point!
Mean
NO.. he could have said, "Just add gelatin" in 15 seconds-- not seven minutes and eighteen seconds.
He literally spent time eating a toast during the video 🤦
This is a great tip. Great that you kept it fun and on the light side. People are more likely to understand a light hearted fun video. Thanks for posting.
After this process can the jars of jelly then be water-bathed for sealing?
I would have appreciated it if you’d told us whether or not you could water bath the jam after using gelatin.
I'm thinking of using the canning method as the heating us process then it's done in one go. Or heating it at boiling temperature with the jelly and packing straight away. The jar will seal as it cools down. Dunno past that.
Lady below had the same idea as me too. My syrup is already canned so I'm just going to leave them as is and add gel as I open each jar separately.
This is wonderful. Now I can fix all 9 pints of my cranberry sauce. Thank you very much. Have a very blessed holiday!!!
I walked miles on a trail picking berries for days and was so sad about my huge batch of "ice cream topping." I'm going to try this immediately, thank you!
Thank you ❤ I will no longer cry over runny jelly
I am planning on using some of my grape jars as concentrated grape juice! Just add water to taste, about 2 quarts per pint. Get that vitamin C for the winter months. You can also add honey and some immune boosting tea and make a nice natural cough syrup! It's never a waste! 😊♥️
@@lorijacobs8178 hey great idea, thanks!
Although this was 8 months ago I hope you can help with this question: I made a bunch, and I mean A BUNCH of what I was hoping to bw strawberry jam. I did allll the wrong things, I lessened the sugar, I doubled the batches...alll the wrong things (as a 2nd time jam canner I thought I could do it), and of course it turned into syrup. Do you happen to know if I could use this and then re-can it all with new lids? Or is this only for open jars for the fridge?
For safety, I would say to redo the batch- dump all the stuff into a pot to boil and put the pectin or sugar in, then re-sanitize all the jars and get new lids- people reuse lids; however, if it fails, you never want to hand that off as a gift to a neighbor/friend- so I just play it safe and use new lids.
@@lauranglover521 thank you so much, so just the pectin (less sugar kind) and sugar mixture in order to get it to set?
Thank you. Great idea. My question is that if you want to give it as a gift….can it be reprocessed?
Failure to set, properly, is a procedure thing. You must put your pectin in early and then bring the juice to a rolling boil for one minute before you add the sugar. I have never had a jelly fail to set using this method. Never believe someone that says you do not need a box of Sure Gell in your jelly, you do. I put a box in every jam or jelly I make. I also make in small batches, 4 Pints or less, and do not double a recipe just to get more product. If I want more product, I make more batches. I have made jelly that did not set. I just pour it all back in a big boiler, add a little more juice and sure Gell and cook it again. It is much easier to do it right the first time.
I rarely have problems but when I do it's nice to have a solution. Great tips John, thanks for sharing!
So, and I'm being serious, the way your saying to do it is to ignore the steps provided by the Sure Gell people and do it the way your saying? I made a recipe recently and it said to bring the juice to a rolling boil, add the pectin then bring it to another rolling boil and boil for 1 minute. What your saying is to add the pectin before the original boil and only bring to a rolling boil only once? Like I said, I'm being serious in asking this and not slamming your comment. I completely understand that instructions are sometimes only a guide and not a cure all.
@@woodandwheelz I used to do it by the instructions on the Sure Gell pack and all to often ended up with syrup instead of jelly. I like jelly much better. How bout you?
@@johnclarke6647 Definitely like jelly better, LoL. Thank you for the advice. God bless.
Same. I had to redo a batch, which is rare I do that
What if you dumped the runny jelly out of all the jars, brought it to a boil and added the gelatin, then put it back into clean jars and canned it? Would that work?
That's what I was wondering!
I have no complaints about runny jams or jellies, in fact I made a batch of Orange Pineapple Zucchini Jam last year which called for a package of Orange jello. I have been leery about using it as I didn't know how long the gelatine in the jello would last, so I appreciated this video a lot. It's reassuring to know that the jam will last for a sufficient time once it gets opened. I will be subscribing and I will be going through your postings to see if you have anything for jams and jellies that are too thick. I made some berry jam from frozen fruit, and some grape jelly from commercial juice and used commercial pectin in both of them. I've had rib roasts that were easier to slice.
Thank you for this I tried to make prickly pear jam with my kid for the first time for a school project and it was a flop. He is disappointed because we worked on it all day. Going to try this. If it work's this will make our day
Thank you! I have not made my pepper jelly, yet, but wanted to know if I could use my Knox Gelatin if the pectin didn’t get it thick enough! I’m being proactive lol 😊 I really enjoyed your video! Now, I’ll watch how you canned your low sugar jam! Thanks for sharing! 😊
i did this, but it turned back to liquid once out of the fridge
Thanks for the info!
Thank you so much! This technique worked and I was able to fix two batches of grape jelly instead of having to redo the whole thing. Easy to follow and succinct video, and great that you taste the jelly at the end :-). Thanks!!
I just bought 2 jars of regular grape jelly from the supermarket that would not set. I had it in the refrigerator for 2 weeks and it still would not set. Did it go bad?. I didn't make it and it's not old.
OMG it never occurred to me to use the unflavored gelatin! But…..What about using Clear jell and made the jam into pie filing?
Don't add to much water at the start. The only way to pit cherry plums is to boil them, but know that the plums will shrink so cover only half the depth of plums. But hell, I got 3 gallons of plum juice.
You can boil the juice down further as well!
Gonna try it thanks for the no bull advice and video. Made me money's!!
My niece showed me how to make jam a few days ago and about half the jars came out runny. She didn't do the water bath part.
The canning bath pot is rusty on the inside and she was concerned that it could contaminate the jars and jam?
If we try your method, can we reseal the jars?
I made Strawberry Jalapeno Jam for the first time, it did come runny, and I loved it. Now I know how to fix it. Thank you !!
Who would have thought? Thanks for the tip.
LOL, you are very entertaining and informative at the same time. I think even a little crazy. 😂🤣 Love your videos!! NO MORE RUNNY JELLY!
Thanks for the tip. I made strawberry jam with a Ball Jam and Jelly maker. First time it came out great. Second time it was runny. I’ve seen in another channel about using flavored Jello to help thicken jam. Should that be used in the same way? I’m almost 72 and started water bath canning and jam making this last Fall.
After using the gelatin, can you water bath it again and save?
Can you put the lid on and boil it? Can it be shelved. ?
Syrup tastes real good. Which think of old time cakes. Most all I recall were dry. Then fat icing. Today there's poke cakes pouring jello over it, or Boston Cream Cake, etc. But dry cake where a fluid was needed to eat it.
Soft gel is good as it moisturized pancakes, etc.
So use gelatin instead of pectin?
wish I'd found this sooner. I almost tried gelatin last year but gave up on my mulberry "syrup" instead lol
NO MORE RUNNY JELLY
Thanks so much this was a life saver to my jam! It worked perfectly!
Does it have to be microwaved? Or can it be warmed (not boiled) on the stovetop in a pot? I have 12 half pints of jelly that failed and want to use your awesome method…
Good question. I wish someone would’ve replied.
I tried making grape jelly, used 3x the pectin and sugar required, it still runny like juice, I’m starting to think pectin just doesn’t work like gelatin
No more runny jam or jelly! I was looking for a rhubarb jelly recipe that I don`t need pectin in and I found your solution for runny jams and jellies. This a great way to solve the problem. By the way,in my 3rd grade class,we had a guy who ate his paste and a lot of the other students were missing theirs. So he was the culprit. It is to laugh . That was over 60 years ago.I`m subscribing to your channel! ~Janet
Can I correct a bunch of jars at once and hot bath them?
I recently made some jelly for the first time that came out runny. I re-boiled it and held it at that low boil for ten minutes constantly stirring it. It set perfectly with out adding anything.
Alas, I did the same, it still failed; I'm searching now for how long until I can't reprocess again; it's been 18 hours so far.
@@theresak4343 I did a ten minute re-boil but it was a bit to long. My jelly seemed to take a slightly harder set than I like. If I could do it over I'd stop at seven or eight minutes. Best of luck.
@@SK-tr9ii Thank you, I will try as you suggest; I read where you can reprocess up to 72 hours as long as the product as stored properly; this is the case, so I'm ready to retry.
What was the gelatin that you used?
You're a delight. Subscribed.
I guess you know why I’m here and I also guess you know what my next step is going to be. My strawberry syrup will continue its shelf life as strawberry jam. Thank you.
Loved this vid,can l put it bk on the stove though as opposed to the microwave
Clever fix. Gelatin, and maybe Tapioca? That is used to thicken pies like blueberry thst us noyoriously runny. What'cha think?
I’m sure glad I stumbled onto your channel, my jelly was runny, I did pick up lemon jello.
OK now I need to know how do you process the jars so that they will seal again after you get your jelly thick then because we had 31 jars out of right at 60 that r very thin
You saved my orange marmalade! I was just crying (kinda) because I worked so hard on it, followed the directions and I’m still waiting for it to cure but I KNOW it’s going to be runny! I already made 20 1/2 pints.😭😭😭😭 So hopefully this does the trick! Thank you!
Did it work ? I have 18 jars that are runny marmelade. I am quite upset.....
@@freddyfromfrome8883 yes, I poured out the marmalade from one jar, because they already went through the canner. I warmed it up and for me I used a half teaspoon of plain gelatin, put it back in the fridge overnight and it was much better and the right consistency for me. I used jelly jars half pints. I tried 1 tsp the first time and it became like jello. So I went down and 1/2 tsp was right for me. I just left the rest closed and didn’t open them and as I need them I’ll add the gelatin. So I just have gelatin on hand. Hope this helps.
@@musicdiva9365 thank you for your advice, will have a go 😊
Can I assume that this also works with Agar Agar - as I’m vegetarian and don’t use gelatine
When you said ate in elementary school all I thought of was paste ... oh the good ole days. Ut oh showing my age now. Thanks for the tips I'm a new canner.
Can you still water bath or afterwards so I can store it?
Do you think I could can it again after ending up with runny syrup
No more runney anyting I think what I'm going to do is add a teaspoon to the fruit right before I can it see if that work thank you
Not sure if this is a safe method after all the canning videos I watched
I am going to make Jalapeno Jelly but can't find food pectin....I have Gelatin here......but decided to try Chia Seeds .....will see how that works out....should look pretty when I make Pineapple Jelly ..
Regards from Sunny South Africa
Chia works great!
can you heat store jelly and add real fruit to it to "fix " it like if its on sale but is crap. But its got a good jar and its cheap
How long does it last once you've fixed it with the gelatin?
I imagine reasonably short fridge life? 2 weeks?
I haven't had any issues with up to a month, which is probably how long our jellies last. My instincts are that since it's a purified dried gelatin powder it should hold up pretty well but that's a good point.
@@theunpretentiouskitchen5209 i appreciate the reply. I think a month is definitely reasonable after opening. I'm happy to be wrong! It looks like a great way to fix unset jelly/jam.
Shortly after I watched this video I made marshmallows for the first which also use gelatine and they apparently last a very long time so it could be that it being pure or rendered in whatever way (like tallow/lard/ ghee) makes it shelf stable.
Pomona's Pectin works as well!
This saved my batch of runny marmalade
Yay!! Hope for me runny jam!!! Thank you!
Thank you so much!! No mo runy jam! Woohoo!!
Am here to know if anyone knows how to fix hardened jam I made mine yesterday and it was my first attempt but it hardened a little bit hard to spread it on the bread
Can this be water bath canned??
Thats a lot of pectin for 12 jars of jam.... do they even make that pectin in bulk packs? Two 1.7 ounce boxes is $6.
Awesome, thank you
Thank you what a great video, I have syrup😂😂 But no more runny syrup again!!🎉
Yay thank you!
I have 5 jars that are runny. Can I add the gelatin all 5 and reprocess
Don't reprocess, only add after you open them. I am unable to find any data on whether it is safe to waterbath can with gelatin. So to be on the safe side, only do this AFTER you open it to use each one.
No more runny jelly !
Gelatin works, thank you
🤣 No more tears! 👏🏽🤣
THANK YOU. I'LL NEVER HAVE RUNNY JAM AGAIN!!
I don’t use or have a microwave,,,,
Video starts at 3:06.. so much waffling before 🤔 also the whole purpose of the video is to tell you to use gelatin
Good vid!
Thx for tip!
No more runny jam , thank you.
Thanks. No more runny jam.
I hope this works.
I've been dying to make sugar free preserves n soooo scared to screw it up.
Go for it, try a small batch to see how it goes!
Thank you so much for your tip. I made some peach marmalade jam and found it was runny. Then I went thru the whole process again using another package of pectin. It was better but not where it should be. I came across your video and YOU were my saving grace!! I started with 1 tsp but had to go thru the process again, using a 2nd tsp. I just tested it now!! Voila! It worked. I will be sure to pass on your UA-cam.
What awesome
No more runny jam!!
No more runny jam 😢!
no more syrup jelly
I turned my apricot peach into fruit leather.
No more runny pie filling. :P
No more runny jelly.
They have been sitting for a week
🥰
No more runny kelly
Runny jelly just turns in to pancake or waffle syrup!
Putting animal products in jam just don't feel right. I'm no vegan, just want my fruit jam to be.....well, yeah fruit.
True but on the plus side you don't notice it in the taste 😉
Just don't give it away to your vegetarian friends.
but, now it's not vegan! (gasp)
Don't tell the vegan teacher lol.
Cant hardly understand you...the music is annoying !
😱🤦🏻♀️🤔😱
You know The tips were okay but just okay. Being condescending to or about others doesn't really help a situation. Sometimes, people give alternatives because that is a solution they came upon. Another egg head that believes he is better than others. Sad.
So use gelatin instead of pectin?
No more syrupy jelly