Im going to try this method! I made wild muscadine jelly for the first time and its a thick syrup but its not set like jelly. I tried to recook and add a bit more sugar and pectin like a few suggested but it didnt work. So, hopefully your method you found will work for me. Im going to give the jars one more day and if its still not set, ill try again!! Thank you for the video!!
Thank you for this video. I had a batch that didn’t set. I don’t want syrup. I make jelly & donate to our church for their annual bazaar Did it set up ok using this method? Funny thing with mine, the 1/2 pint jars set-up, but the pints didn’t. I made watermelon jelly FYI, several years ago I made peach pit jelly that didn’t set. Used it for syrup
I made a serotina wild black cherry jelly with pineapple and had to re-set it. It is sooo good. Also made a regular wild black cherry out of the serotina little cherries. They were amazing.
Thank you for this video, I just made corn cob jelly and it did the same thing, did not set it's been 48 hours as well and still liquid. I might wait a few more days and see what I will try your method and let you know, thank you so much
I think I'm going to have the same problem. I just made peach jelly. I don't think it is going to set. I had 11and1/2 cups fruit liquid after adding lemon juice. Because there is a diabetic in the family I only used 3 cups sugar. I used 2 boxes of sure jell. It still looks thin. I'll wait a week but I think I'll have to do the same. Someone told me I should have added 3 boxes if sure jelly and more sugar but their recipe used 5 cups sugar per 3 cups fruit liquor. What should I do?
The pink is for lower sugar... I personally would be afraid to try it, but that being said it may work. Sorry I couldn't give a definite answer but I have not used that formula.
I reboiled the batch with the same instructions you gave here - found a website with similar info that said to use the lower sugar pectin. Anyway, did that and it still didn't set. This is only my second time making jelly, so I'm still learning. Can jelly be reboiled with pectin a third time or would that not be safe?
@@anesthezea I don't know why it would not be unsafe.. it would be processed.. maybe the 3td time is a charm??? I've only reprocessed one time a couple of times..
The flavor was exactly the same as before I rebatched it. As for as the liquid pectin, I have only used the powdered so I can't say. If it has an instructional paper in the box it may mention it...
Thanks for your help. I made 44 pints of chokecherry jelly and it's been about 5 hours and still looks runny so I am hoping to redo tomorrow. A lady I watched said that if you take the flats off carefully you can reuse them. What do you suggest? I am a new subscriber to your channel and I love your accent :)
I would wait at least a week for the jelly to set up. It sometimes takes several days for it to happen. I hope it sets up! If not this solution saved my peach jelly... As far as reusing lids, I use new unless it is something that I plan on using really fast. A lot of people reuse them without a problem... Just be super careful and check them carefully to make sure they are sealed.... Thanks for watching us!! Accent??? LOL!! It's bad!!
Well, I gave it a go....my apple scrap jelly didn't set the 1st ho round. Let's hope this does. I did taste the spoon and it was a bit sour. We will see..
Thank you. I redid my wild plum jelly. Have confidence it’s gonna set this time
Thank you! What a great help this is!
Im going to try this method! I made wild muscadine jelly for the first time and its a thick syrup but its not set like jelly. I tried to recook and add a bit more sugar and pectin like a few suggested but it didnt work. So, hopefully your method you found will work for me. Im going to give the jars one more day and if its still not set, ill try again!! Thank you for the video!!
It worked for me! Thanks for saving my strawberry jam!
You're welcome!
Thank you for this video. I had a batch that didn’t set. I don’t want syrup. I make jelly & donate to our church for their annual bazaar
Did it set up ok using this method?
Funny thing with mine, the 1/2 pint jars set-up, but the pints didn’t. I made watermelon jelly
FYI, several years ago I made peach pit jelly that didn’t set. Used it for syrup
You are very welcome!! Yes it did.... another video showing that scheduled in a few days...
I made a serotina wild black cherry jelly with pineapple and had to re-set it. It is sooo good. Also made a regular wild black cherry out of the serotina little cherries. They were amazing.
that sounds great... I am so glad we can fix the ones that don't set
Thank you for this video, I just made corn cob jelly and it did the same thing, did not set it's been 48 hours as well and still liquid. I might wait a few more days and see what I will try your method and let you know, thank you so much
I think I'm going to have the same problem. I just made peach jelly. I don't think it is going to set. I had 11and1/2 cups fruit liquid after adding lemon juice. Because there is a diabetic in the family I only used 3 cups sugar. I used 2 boxes of sure jell. It still looks thin. I'll wait a week but I think I'll have to do the same. Someone told me I should have added 3 boxes if sure jelly and more sugar but their recipe used 5 cups sugar per 3 cups fruit liquor. What should I do?
If it doesn't set up I would reprocess it adding more sure gel. Sometimes it will set up. Fingers crossed!
On my ball pectin package says can take few days to jell up?
Did it set?
Yes... every single one did..
That's awesome I have to do the same thing@@dreamstorealityhomestead4647
@@dreamstorealityhomestead4647
I am SO glad to know this. I will be fixing my jelly tomorrow 😳🫶
Can I use the pink box of surejell instead? Asking because it’s what I have on hand right now.
The pink is for lower sugar... I personally would be afraid to try it, but that being said it may work. Sorry I couldn't give a definite answer but I have not used that formula.
I reboiled the batch with the same instructions you gave here - found a website with similar info that said to use the lower sugar pectin. Anyway, did that and it still didn't set. This is only my second time making jelly, so I'm still learning. Can jelly be reboiled with pectin a third time or would that not be safe?
@@anesthezea I don't know why it would not be unsafe.. it would be processed.. maybe the 3td time is a charm??? I've only reprocessed one time a couple of times..
Hello, quick question. Will this method work with berry jam?
It should. I know it has worked with peach and strawberry
Thank you. 2 questions, was it the same flavor now that you added to it? Also, my recipe was with Liquid Pectin. Can I use that?
The flavor was exactly the same as before I rebatched it. As for as the liquid pectin, I have only used the powdered so I can't say. If it has an instructional paper in the box it may mention it...
Do not use liquid pectin, it does not work
Why do you have so much head space int he jars? It's only supposed to be 1/4 inch.
force of habit if I am being totally honest... but you are correct.
Why would you add water when it’s already really thin?
I followed the directions for rebatching. It worked perfectly.
Thanks for your help. I made 44 pints of chokecherry jelly and it's been about 5 hours and still looks runny so I am hoping to redo tomorrow. A lady I watched said that if you take the flats off carefully you can reuse them. What do you suggest? I am a new subscriber to your channel and I love your accent :)
I would wait at least a week for the jelly to set up. It sometimes takes several days for it to happen. I hope it sets up! If not this solution saved my peach jelly... As far as reusing lids, I use new unless it is something that I plan on using really fast. A lot of people reuse them without a problem... Just be super careful and check them carefully to make sure they are sealed.... Thanks for watching us!! Accent??? LOL!! It's bad!!
Well, I gave it a go....my apple scrap jelly didn't set the 1st ho round. Let's hope this does. I did taste the spoon and it was a bit sour. We will see..
How much in tsp or Tbsp is 3/4 of a box of pectin? What box size of pectin do you use? I'm from Canada so we have 2 different sizes. thanks.
Vinegar in an aluminum canner? Not a good idea, it causes pitting. Use cream of tartar.
I have tried the cream of tarter... it didn't work for me.
First time ever making dandelion jelly didnt set I'm not about to go through all that syrup it is lol :) or for cooking maybe some cookies lol
I have not made dandelion jelly as of yet... it is on my to do list.
i have made dandelion jelly x 2 . and it has not set x 2 !!
Talks too slow