Hi there neighbors/ ladies! So, I canned peach jelly & jam over the weekend, and after two separate water bath processes, the jelly set but the jam failed, (seven jars to be exact), this time, instead of putting it on the back of a shelf for ice cream; I went in search for a "how to reprocess your failed canning adventure. Smile. Thanks ladies, I enjoyed the fun that you both put into the process! I will retry later and keep you posted. God bless!
Well Thank you for this video. I had all the intentions of making blackberry jelly. While digging in my freezer I found some blueberries…. What the heck I’ll throw them in…. Can’t hurt. Well my jelly did not set 😢. I’m so thankful you two were here to show me how to save this batch! 👏👏👏👏👏
Thank you!!!!!! Nearly a year after you posted this highly informative and very well explained video on how to fix "runny" jelly... I spent the whole day caning apples yesterday. Still have MANY days more of caning apples to do... However, everything went to sh*ts yesterday!! WAS going to can beautiful white apple slices for future pies and whatnot throughout the winter... Cooked the medium syrup with cinnamon and a dash of vanilla... Tasted WONDERFUL! Had peeled, cored and sliced my apples and had them sitting in a lemon water bath. All still white... Got to the point where my jars were sterilized and I was ready to put the apple slices into the syrup and let simmer for 10 minutes... Then all hell broke loose. 😳🤯Had to take the apple syrup pot of the heat and deal with the "emergency". My dog getting into it with one of the hunters dogs out here and I KNOW that if I don't get in between... I'll have to pay for a new hunting dog... Even if it is on my own PRIVATE property with no trespassing signs, warning of my dog as well as security cameras... and said intruding dog has no right to be here, especially since it's not the first time these dogs have got into it... Last fight was quite serious with vet bills, broken/crushed front legs for the intruder dog I HAD TO PAY... (I'm over in Sweden. Laws are CRAZY over here... Born and raised American/Canadian but moved here when I got married many years ago and since my kids and their families want to stay... I guess that's where I'll mostly be...) Thankfully, my extra insurance that I've had for years, in order to cover for stuff that the regular insurance WON'T pay for... paid for the lion part of that vet bill but... I still don't want this situation! I don't want risking my dog getting put down for doing her job!!! Anyhow, I managed some how to separate the dogs and bring my dog in, even though she was seriously ticked off for me not letting her "END" this menace... "big sigh"... What neighbor and others that live way out here don't know, is that when I came back over here again, after living off grid mid BC Canada for 5 yrs, 3 yrs. ago, I brought my dog that I'd raised up in the mountains from day one, since one of our guard dogs after she'd given birth, still had one puppy left and sadly it ended her... I had both my dog/female Nova and her tiny brother Zeke but, Zeke didn't last more than 3 days. Winter and working out on the farm as well as working as a volunteer for wildlife rescue, Nova spent her first months inside my warm Canadian bib pants and thick jacket, with just her head poking out every now and then, up under my chin, until she was old enough to be able to come out and jump around in the white stuff for awhile and then back inside my clothes... This created a VERY strong bond between Nova and me. Also, considering that her grandfather on her fathers side, is a pure Arctic Wolf, does make her even more protective and she will not take crap from any other dog OR other animal, 4 legged or 2... Thankfully, she looks most like the German Shepard which is the rest of her linage. and she barks. Only time she'll howl, is when the lone male wolf out here is singing... Anyhow, by the time I got back in, the apples had sat for way to long in the hot syrup and were nearly mush... I opted to try to can them anyway... NOPE... They would not seal and when I removed the bands, the apples had expanded so much that I had a small volcano in each of my quart jars... 🤦♀ Oh well... Strained off as much as the syrup I could and turned the mush into applesauce!! Actually, it tastes great with the hint of cinnamon in it... My 2 yr. granddaughter will love it!👍 Cooked down the scraps and peels and added the left over syrup to the strained juice from the scraps and cooked cinnamon tasting apple jelly.. Or so I thought... 🤔 I got 12 pints, water bathed for 15 minutes and set to cool... Did it gel? Nope, not the least bit... Sat here at my computer disappointed and accidentally saw your "tutorial" on how to fix jam/jellies that don't set... Followed your instructions to a T and YAY!!! pints are now cooling and have started to show sign of firming up!! 😁 Have been looking out on my back porch at all the crates of apples I have out there that I need to deal with but... Today, I'm saying NO!!!! Hopefully, there will be a tomorrow!! 😇☺ So thank you, you've earned a new subscriber! ❤ Oh, and I'm sorry for the rant, I just needed to VENT... 🤯😂
Anytime, I enjoyed reading of your adventures. I think we all can relate at times. Great save with the apple sauce. It sounds like that will taste fabulous. You might decide you have a new favorite recipe. I'm so glad the "fix" worked for you. It's always a little disheartening when jelly becomes syrup.
New to making jelly here! New fan and subscriber. Thank you ladies. I just started and my first batch set but my white grapes didn’t so I found you. I’m gonna try to fix them thank you ladies so much.
This is the continuing problem for me. Apparently, Sure Jell isn’t putting enough pectin into one package. I had to add 3 tablespoons extra and it set up just fine. Thank you!
@@WisdomPreserved oops it back fired on me! The jam was like a thick glue! Inedible! I had to throw it out. I don’t recommend adding more than maybe one extra tablespoon of pectin. Better a bit runny than too thick.
I’ve watched 3 different videos with 3 different solutions: 1) reboil adding pectin. 2) reboil adding sugar & pectin. 3) reboil only. Do they all work? Have you tried the other solutions?
I have only used this method. There can be many different reasons why the pectin doesn't set so maybe there are more than one solution as well. For me, this has worked but if I am honest, I usually just make some waffles and enjoy my homemade "syrup".
I used your method to fix my Habanero Pepper Jelly and it was a success. I added 3 Tbsp. Sugar & 1/2 a packet of liquid pectin. In order to make another batch should I add the extra sugar & pectin initially to avoid having the problem again?
I made a low sugar strawberry jam without using pectin but used grated apple I made a double batch but it only half set . I hope this will work for mine!
My habanero white peach jam didn't set exactly the way it should and I later found out this was due to not adding enough sugar initially. I also read that it takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. So many videos are people just adding pectin, but websites say to use all 3 when re-batching. I don't know what to do! Also, I used powdered pectin the first time, and now I only have liquid. Will this make a difference?
There are so many variables with using pectin. Not enough pectin, not enough sugar, too much heat, not enough heat, etc. So there are many different ways to solve it. This has worked for us. If you know you didn't add enough sugar then I would add your pectin (I would recommend the powdered but it may work with the liquid.) bring it to a boil, add additional sugar, bring it to a boil and let it boil for 1 minute. Then re-jar your jam. Hopefully it works for you. It sounds lovely. Be sure not to have it in the boiling water bath too long as this can also cause problems with the setting of your jam.
Thank you! I worked for my strawberry jam. The pectin I use is Hoosier Hill. The packaging is different this year and it seems the pectin is acting differently also. Have either of you tried this brand? Thanks again for the help!
That is actually the brand that I have been using for the past 2 years or so. I like that I can buy it in bulk. I haven’t had to buy any recently so I will be interested to see if it is different.
Hey ladies thanks for the video. Were you using no-sugar-added pectin for your rescue batch? Or just regular powdered pectin? Someone said that regular pectin would need the recipe’s sugar added all over again if you don’t use the no sugar pectin. Just wondering your advice. Try #3 for me saving my jelly
My blackberry and raspberry always comes out right the first time. But my strawberry almost always flops, even though I follow the directions to the letter. No idea why. Redoing it, it will set the second time no problem. I don’t mind the redo, but in strawberries, they darken and aren’t as pretty.
Hello! I have read that the acidity changes, for safe storing, if you do what you’re doing, without adding lemon juice and more sugar. Has this been a problem for you? Thanks!! 😊
@wisdompreserved I’m having trouble finding a good pectin powder in my area and will be ordering it in. My local stores only have the individual boxes of the pre mixed pectin and sugar or the liquid pectin. What is a good brand of bull pectin, and how much should I expect to pay. Ps I did look in your store and at your links for one. Might be an opportunity in the future
Hmm. We used to have it in our shop. I'll talk to Emmaline about adding it in. This is the one I usually use: www.amazon.com/Hoosier-Hill-Farm-Fruit-Pectin/dp/B08H6NRMY9/ref=sr_1_1_sspa?crid=XRLDZSGOYLIL&keywords=pectin&qid=1698690130&sprefix=pectin%2Caps%2C145&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1 I use the 6 pound one that is by far the best price at 57 cents per ounce.
It would be nice if you did some of this explanation for newbie since I am a newbie as far as sterilization of new jars showing the product being boiled if you use a candy thermometer stuff like that would be helpful
Hi there. I made 12 pints of marionberry jam and it didn't set (looks like thick syrup) and only used sugar (reduced amount). Would you recommend using a full tablespoon per pint? Thank you
I would recommend a full tablespoon and a full amount of sugar. The sugar makes a difference on if it will set. If you want a low sugar option there is freezer jam or some low sugar options like Pomona’s pectin.
For the jalapeno it was a matter of too large of a batch. It seems like there is a threshold for how much can mix the pectin evenly. I now will stop at a double batch. The apple jelly had too much juice for the sugar/pectin ratio.
SOS Hi Gals! My elderly neighbour’s daughter made grape jelly, poured it into 100 jars but never came back to seal them. It’s been 6 weeks!! Are they able to be finished at this late date? Thanks! I have no idea how to help him in this situation other than divorcing his daughter…which I highly recommend!
So I did 4 batches trying to make my own apple recipe all failed with different levels of failure 😂😎 glad I at least try to fix it thanks 👍 P.S. The best set apple I had also had to much honey in it so it's basically honey jam 😂
I just started using Hoosier Hill pectin but I am having a hard time figuring out how much to use in my recipes. I normally use SureJell boxes of pectin. Can you tell me how many tablespoons would be equivalent to one box of pectin?
I just wash them off and reuse them. If they have been on for a bit you might want to consider using new lids. (The manufacturer recommends that.) I have often reused good lids without any issues.
I've used the Certo liquid pectin twice and both times it failed. I won't buy it again. I'm only using powdered pectin from now on. It's worked every time I've used it.
I made green pepper jelly. I followed the recipe exactly and ended up with 7 and a partial half pint jars. I could only fit 7 jars in my water bath canner so I processed 7 and put the partial jar in the fridge. The jar that wasn't water bath processed turned out perfectly but the jars that went through the water bath are only half set. Any ideas why this happened?
Sometimes the heat will inhibit the setting. Some tips that may help: put the hot jars into nearly boiling water so it doesn't sit as long in hot water waiting for the boil. Bring to a boil on high heat. Lastly, don't process for longer than recommended in the recipe. (With the exception of increases for elevation.)
Most canning jars don't need to be sanitized because as long as it is processing for longer than 15 minutes it will sanitize as it processes. I just increase the processing time if it falls below that time. Clean jars should be all you need.
Liquid pectin is added immediately after cooking the jam. Powdered pectin is added before cooking. The equivalency for amount is about two tablespoons of powdered pectin for each packet of liquid.
I realized that I didnt add but half the sugar required. to reprocess do I add the correct missing sugar and the amount of pectin per the recipe( i made a double batch)
I'm a bit confused by the amounts of pectin you mention for the pint jars. You added 1 TBSP per pint so 3 TBSP but your blog says it should have been 1/2 TBSP per pint. That means you should have added 1 TBSP and 1/2 TBSP for those 3 pints of jalapeno jelly. This is from your blog. a semi-formed product add 1/2 a tablespoon of pectin per cup or one per pint
I am really glad that you caught that. It should be 1/2 a tablespoon per half pint not pint. Half of what you would use normally. We'll have to fix that in our blog.
@@WisdomPreserved OK good so I did it correctly. I had to fix my red pepper jelly last night and I had 6 half pints that were partially set. So for my 6 half pints I added 3 TBSP of the pectin and of course it set just fine. I think I didn't let the pectin come to a full rolling boil when I first made it because my other batch was just fine. You are correct you look the amount when you redo your fix. I was thinking too bad you didn't have a half pint for your jalapeno jelly. :)
According to the manufacturers directions you shouldn't but I have had pretty good luck with doing it as long as they are still in good shape. (Remove carefully.)
As long as you are processing for longer than 10 minutes at sea level (adjust for elevation) they only need to be cleaned. The processing will sanitize them.
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.
Wow. It sounds like the pectin may not be your issue. Sometimes it has to do with when you add your sugar, how long you cook the jam, how long you process it. If it was me I would appreciate the lovely pancake syrup you have made and next time make sure you follow the recipe to the "T". (Some fruits are notoriously difficult to get to set so that could even be the issue.)
@@WisdomPreserved followed the recipe to a T, it was more water than it was syrup, I just added gelatin and now it’s thick like it’s supposed to be, I usually use gelatin, but figured I’d try pectin, I guess I’ll stick with what works for me
I don't have much experience with liquid pectin but Oregonlive.com says: Prepare a trial batch by measuring 1 cup jam or jelly into bowl. Add 3 tablespoons granulated sugar and 1 1/2 teaspoons bottled lemon juice; stir until sugar is dissolved, about 3 minutes. Add 1 1/2 teaspoons liquid pectin and stir until blended, about 3 minutes longer. (Store opened pouch of fruit pectin in refrigerator.) Pour jam into jar or rigid plastic container, cover and let stand at room temperature for 24 hours. If trial batch sets satisfactorily, follow the same directions for each cup to be remade. Do not try to remake more than 8 cups of jam or jelly at one time. If the trial batch does not set up, add an additional 1 1/2 teaspoons liquid pectin and proceed as directed above. Work with no more than 6 cups of jam at a time. Use clean jars and new lids for proper sealing.
Yes. Just repeat the instructions on the box. I've done it twice... watermelon jelly and pepper jelly in apple scrap juice require more than the traditional/packet jelly recipes call for.
When making jalapeño jam or any jam with peppers you need to really squeeze out all the juice in the peppers I actually take a paper towel and squeeze and then I get a better set on my jam
Sometimes you have to go back and add both pectin and sugar. Essentially make it again but with double sugar because of the second time round. At that point it may just be better to have syrup. Some other things that can effect set are cooking for too long or processing for too long.
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.
Hi there neighbors/ ladies! So, I canned peach jelly & jam over the weekend, and after two separate water bath processes, the jelly set but the jam failed, (seven jars to be exact), this time, instead of putting it on the back of a shelf for ice cream; I went in search for a "how to reprocess your failed canning adventure. Smile. Thanks ladies, I enjoyed the fun that you both put into the process! I will retry later and keep you posted. God bless!
Sounds great! We’d love to hear how it turns out for you.
Well Thank you for this video. I had all the intentions of making blackberry jelly. While digging in my freezer I found some blueberries…. What the heck I’ll throw them in…. Can’t hurt. Well my jelly did not set 😢. I’m so thankful you two were here to show me how to save this batch! 👏👏👏👏👏
We all have been there.
Thank you!!!!!! Nearly a year after you posted this highly informative and very well explained video on how to fix "runny" jelly... I spent the whole day caning apples yesterday. Still have MANY days more of caning apples to do... However, everything went to sh*ts yesterday!! WAS going to can beautiful white apple slices for future pies and whatnot throughout the winter...
Cooked the medium syrup with cinnamon and a dash of vanilla... Tasted WONDERFUL! Had peeled, cored and sliced my apples and had them sitting in a lemon water bath. All still white... Got to the point where my jars were sterilized and I was ready to put the apple slices into the syrup and let simmer for 10 minutes...
Then all hell broke loose. 😳🤯Had to take the apple syrup pot of the heat and deal with the "emergency". My dog getting into it with one of the hunters dogs out here and I KNOW that if I don't get in between... I'll have to pay for a new hunting dog... Even if it is on my own PRIVATE property with no trespassing signs, warning of my dog as well as security cameras... and said intruding dog has no right to be here, especially since it's not the first time these dogs have got into it...
Last fight was quite serious with vet bills, broken/crushed front legs for the intruder dog I HAD TO PAY... (I'm over in Sweden. Laws are CRAZY over here... Born and raised American/Canadian but moved here when I got married many years ago and since my kids and their families want to stay... I guess that's where I'll mostly be...) Thankfully, my extra insurance that I've had for years, in order to cover for stuff that the regular insurance WON'T pay for... paid for the lion part of that vet bill but... I still don't want this situation! I don't want risking my dog getting put down for doing her job!!!
Anyhow, I managed some how to separate the dogs and bring my dog in, even though she was seriously ticked off for me not letting her "END" this menace... "big sigh"... What neighbor and others that live way out here don't know, is that when I came back over here again, after living off grid mid BC Canada for 5 yrs, 3 yrs. ago, I brought my dog that I'd raised up in the mountains from day one, since one of our guard dogs after she'd given birth, still had one puppy left and sadly it ended her... I had both my dog/female Nova and her tiny brother Zeke but, Zeke didn't last more than 3 days.
Winter and working out on the farm as well as working as a volunteer for wildlife rescue, Nova spent her first months inside my warm Canadian bib pants and thick jacket, with just her head poking out every now and then, up under my chin, until she was old enough to be able to come out and jump around in the white stuff for awhile and then back inside my clothes... This created a VERY strong bond between Nova and me. Also, considering that her grandfather on her fathers side, is a pure Arctic Wolf, does make her even more protective and she will not take crap from any other dog OR other animal, 4 legged or 2... Thankfully, she looks most like the German Shepard which is the rest of her linage. and she barks. Only time she'll howl, is when the lone male wolf out here is singing...
Anyhow, by the time I got back in, the apples had sat for way to long in the hot syrup and were nearly mush... I opted to try to can them anyway... NOPE... They would not seal and when I removed the bands, the apples had expanded so much that I had a small volcano in each of my quart jars... 🤦♀ Oh well... Strained off as much as the syrup I could and turned the mush into applesauce!! Actually, it tastes great with the hint of cinnamon in it... My 2 yr. granddaughter will love it!👍
Cooked down the scraps and peels and added the left over syrup to the strained juice from the scraps and cooked cinnamon tasting apple jelly.. Or so I thought... 🤔 I got 12 pints, water bathed for 15 minutes and set to cool... Did it gel? Nope, not the least bit... Sat here at my computer disappointed and accidentally saw your "tutorial" on how to fix jam/jellies that don't set... Followed your instructions to a T and YAY!!! pints are now cooling and have started to show sign of firming up!! 😁
Have been looking out on my back porch at all the crates of apples I have out there that I need to deal with but... Today, I'm saying NO!!!! Hopefully, there will be a tomorrow!! 😇☺
So thank you, you've earned a new subscriber! ❤
Oh, and I'm sorry for the rant, I just needed to VENT... 🤯😂
Anytime, I enjoyed reading of your adventures. I think we all can relate at times. Great save with the apple sauce. It sounds like that will taste fabulous. You might decide you have a new favorite recipe. I'm so glad the "fix" worked for you. It's always a little disheartening when jelly becomes syrup.
So glad you put these two different issues. I was able to work out what went wrong with mine.
I'm glad to hear that. It can be frustrating not to know what the problem was.
Thank you so much for this tip! You both saved my lemon balm jelly that didn’t set and I am so thankful I didn’t have to start over!
You are so welcome!
Thank you!! I made dandelion jelly yesterday and it's still like a syrup. I'm trying this out.
I made that for the first time with my young son this year. He loved going and collecting the flowers with me. Hopefully this can save your jelly.
New to making jelly here! New fan and subscriber. Thank you ladies. I just started and my first batch set but my white grapes didn’t so I found you. I’m gonna try to fix them thank you ladies so much.
This fix worked perfectly for me. Thank you ladies!!
So glad!
This is the continuing problem for me. Apparently, Sure Jell isn’t putting enough pectin into one package. I had to add 3 tablespoons extra and it set up just fine. Thank you!
I'm so glad it worked for you.
@@WisdomPreserved oops it back fired on me! The jam was like a thick glue! Inedible! I had to throw it out. I don’t recommend adding more than maybe one extra tablespoon of pectin. Better a bit runny than too thick.
@@JaneLane1004 I tend to adjust it based on how thick my original oops was. Sad that it turned out that solid.
OMG THANKS YOU JUST MADE 7 HALF PINTS OF STRAWBERRY JELLY AND IT HASN'T SET THANKS A MILLION
That is always so frustrating! Good luck.
So glad I found your video. I made beauty berry jelly and all jars didn’t set.
So sad! I like syrup but when my aim was jelly it is so disappointing. Hopefully this works for you.
I love that yall are Jamming 🎶 while you are Jammin 🫙
I’ve watched 3 different videos with 3 different solutions: 1) reboil adding pectin. 2) reboil adding sugar & pectin. 3) reboil only. Do they all work? Have you tried the other solutions?
I have only used this method. There can be many different reasons why the pectin doesn't set so maybe there are more than one solution as well. For me, this has worked but if I am honest, I usually just make some waffles and enjoy my homemade "syrup".
There is a method of using gelatin after you open it. No reprocessing.
I used your method to fix my Habanero Pepper Jelly and it was a success. I added 3 Tbsp. Sugar & 1/2 a packet of liquid pectin. In order to make another batch should I add the extra sugar & pectin initially to avoid having the problem again?
Thanks for this video. My apple jelly didn’t set. Going to try this.
Picked wild wineberries with the kids and made some half set jelly. Going to use your tips to fix. Thanks.
What's weird is that after a couple days in the pantry, the jelly fully set. No need to reprocess after all. Never happened before.
I made a low sugar strawberry jam without using pectin but used grated apple I made a double batch but it only half set . I hope this will work for mine!
That is always sad when it doesn't set. Hopefully this will help. :)
My habanero white peach jam didn't set exactly the way it should and I later found out this was due to not adding enough sugar initially. I also read that it takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. So many videos are people just adding pectin, but websites say to use all 3 when re-batching. I don't know what to do! Also, I used powdered pectin the first time, and now I only have liquid. Will this make a difference?
There are so many variables with using pectin. Not enough pectin, not enough sugar, too much heat, not enough heat, etc. So there are many different ways to solve it. This has worked for us. If you know you didn't add enough sugar then I would add your pectin (I would recommend the powdered but it may work with the liquid.) bring it to a boil, add additional sugar, bring it to a boil and let it boil for 1 minute. Then re-jar your jam. Hopefully it works for you. It sounds lovely. Be sure not to have it in the boiling water bath too long as this can also cause problems with the setting of your jam.
Thank you for sharing n saving me n my pepper jelly
My pleasure 😊
Thanks for the tips, I just made lemon jelly and it didn't set. Fingers crossed 🤞 this helps
Good luck with it! That can be so frustrating.
I can never get my choke cherry jellies to set, ill try this method, also i must say you girls are adorable, makes me want to can with a friend too.
I love canning with Emmaline!
Thank you! I worked for my strawberry jam. The pectin I use is Hoosier Hill. The packaging is different this year and it seems the pectin is acting differently also. Have either of you tried this brand? Thanks again for the help!
That is actually the brand that I have been using for the past 2 years or so. I like that I can buy it in bulk. I haven’t had to buy any recently so I will be interested to see if it is different.
Do you wash and heat up your bottles again ? Or do you just put it back in the bottles
I do wash and heat them again.
Hey ladies thanks for the video. Were you using no-sugar-added pectin for your rescue batch? Or just regular powdered pectin? Someone said that regular pectin would need the recipe’s sugar added all over again if you don’t use the no sugar pectin. Just wondering your advice. Try #3 for me saving my jelly
We used classic pectin. I could see why they would say that but this seems to work for me.
My blackberry and raspberry always comes out right the first time. But my strawberry almost always flops, even though I follow the directions to the letter. No idea why. Redoing it, it will set the second time no problem. I don’t mind the redo, but in strawberries, they darken and aren’t as pretty.
How frustrating! Since it is consistently an issue with the strawberries maybe you could try adding extra pectin to your recipe and see if it helps.
Same👀wonder why it’s always strawberry🤓
Hello!
I have read that the acidity changes, for safe storing, if you do what you’re doing, without adding lemon juice and more sugar. Has this been a problem for you?
Thanks!! 😊
It has never been an issue for us. I'll have to research it a little.
@wisdompreserved I’m having trouble finding a good pectin powder in my area and will be ordering it in. My local stores only have the individual boxes of the pre mixed pectin and sugar or the liquid pectin.
What is a good brand of bull pectin, and how much should I expect to pay.
Ps I did look in your store and at your links for one. Might be an opportunity in the future
Hmm. We used to have it in our shop. I'll talk to Emmaline about adding it in. This is the one I usually use: www.amazon.com/Hoosier-Hill-Farm-Fruit-Pectin/dp/B08H6NRMY9/ref=sr_1_1_sspa?crid=XRLDZSGOYLIL&keywords=pectin&qid=1698690130&sprefix=pectin%2Caps%2C145&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
I use the 6 pound one that is by far the best price at 57 cents per ounce.
1 tbs per half pint for runny jelly. 1/2 tbs per half pint for thicker unset jelly? Is that correct? And that is a dry pectin product.
That is correct.
It would be nice if you did some of this explanation for newbie since I am a newbie as far as sterilization of new jars showing the product being boiled if you use a candy thermometer stuff like that would be helpful
That’s a great idea and I’ll definitely do that in a future video.
How long should you wait after canning to see if it set correctly?
You can usually tell within 24 hours.
Do you need to put them in new sterilized jars or can you use the jars that you poured out the non-set jelly from and just refill them
It just needs to be clean hot jars since the processing time will sterilize it.
Thank you for this video!!!
Glad it was helpful!
This is great.. now how does on thin out too thick pepper jelly?? I have 6 half pints that are too thick.. how can l save this overtly thick jelly??
Hmm...eat it warmed up??
Hi there. I made 12 pints of marionberry jam and it didn't set (looks like thick syrup) and only used sugar (reduced amount). Would you recommend using a full tablespoon per pint? Thank you
I would recommend a full tablespoon and a full amount of sugar. The sugar makes a difference on if it will set. If you want a low sugar option there is freezer jam or some low sugar options like Pomona’s pectin.
Did you wash the jars before putting the redone jelly back into or were they just scraped out?
We washed them out. You do lose some jelly that way but it seems best.
Do you need to use new lids when re-heating jelly?@@WisdomPreserved
What about using unflavored gelatin per jar and the liquid vs semi set jam?
I have actually heard of that working but sadly have no experience with it. If you try it , let me know how it goes.
What adjustment did you make to the original recipe in order to prevent a repeat of failed jam set?
For the jalapeno it was a matter of too large of a batch. It seems like there is a threshold for how much can mix the pectin evenly. I now will stop at a double batch. The apple jelly had too much juice for the sugar/pectin ratio.
Did y'all wash the jars before putting in the recooked jelly?
Yes.
SOS Hi Gals! My elderly neighbour’s daughter made grape jelly, poured it into 100 jars but never came back to seal them. It’s been 6 weeks!! Are they able to be finished at this late date? Thanks! I have no idea how to help him in this situation other than divorcing his daughter…which I highly recommend!
It sounds like it is a little too old. You could try to seal it after reheating it but there is some risk involved.
So I did 4 batches trying to make my own apple recipe all failed with different levels of failure 😂😎 glad I at least try to fix it thanks 👍
P.S.
The best set apple I had also had to much honey in it so it's basically honey jam 😂
Oh no! If all else fails, you have some lovely apple syrup.
made mine last night been 24 hours.... how long does it take to set and plus are they a solid when they are set? my first time making it
By 24 hours you should be able to tell if it set. It shouldn't necessarily be solid. It should be spreadable but shouldn't run off your toast.
Did you boil back up to the recommended setting temperature?
Yes.
I just started using Hoosier Hill pectin but I am having a hard time figuring out how much to use in my recipes. I normally use SureJell boxes of pectin. Can you tell me how many tablespoons would be equivalent to one box of pectin?
I like to use 6 tablespoons but it depends on what fruit I am using. It's worked pretty well for me. It is so much nicer to buy in bulk.
Can I put it back into the original jars and lids or do I need to have new clean jars and new lids?
I just wash them off and reuse them. If they have been on for a bit you might want to consider using new lids. (The manufacturer recommends that.) I have often reused good lids without any issues.
I used Liquid Pectin (Certo) for my muscadine jelly that didn’t jell. Can I use powdered just as you showed, even if I used different type at first?
It should work to switch to powdered. The only difference is one needs heat to set and the other doesn't
I've used the Certo liquid pectin twice and both times it failed. I won't buy it again. I'm only using powdered pectin from now on. It's worked every time I've used it.
I made green pepper jelly. I followed the recipe exactly and ended up with 7 and a partial half pint jars. I could only fit 7 jars in my water bath canner so I processed 7 and put the partial jar in the fridge. The jar that wasn't water bath processed turned out perfectly but the jars that went through the water bath are only half set. Any ideas why this happened?
Sometimes the heat will inhibit the setting. Some tips that may help: put the hot jars into nearly boiling water so it doesn't sit as long in hot water waiting for the boil. Bring to a boil on high heat. Lastly, don't process for longer than recommended in the recipe. (With the exception of increases for elevation.)
Do you have to resanitize the jars or will soap and hot water do
Most canning jars don't need to be sanitized because as long as it is processing for longer than 15 minutes it will sanitize as it processes. I just increase the processing time if it falls below that time. Clean jars should be all you need.
I have a question,do you have to wash the jars again if you are going to do this?
I do. It's kind of a sticky mess otherwise and could interfere with the seal.
@WisdomPreserved is there a certain way to wash them?or just with soapy water?
Soapy water should be fine. I usually just put them in the dish washer.
can you use clear gel and do you add it to your syrup when it's hot or cold?
I’m not sure it would work the same but I always put clear jel in a cold liquid or it sets too fast.
Now if your jelly doesn’t set and you reprocess, do I have to put new lids on as you cracked the seal on those
The manufacturer would probably tell you yes but as long as I don't damage them when I remove them, I have reused lids without any issues.
Do you need to resterilize your jars before filling them the 2nd time?
As long as you are processing for longer than 10 minutes at sea level (adjust for altitude) then they only have to be clean and hot.
Hi dear what is the white powder you add thanks
It is powdered pectin.
Let me ask , did you use new seals , on the second batch ?
We did use new lids.
what about liquid sure jell Certo? Are the teaspoons equivalent to powder sure jell?
Liquid pectin is added immediately after cooking the jam. Powdered pectin is added before cooking. The equivalency for amount is about two tablespoons of powdered pectin for each packet of liquid.
I realized that I didnt add but half the sugar required. to reprocess do I add the correct missing sugar and the amount of pectin per the recipe( i made a double batch)
I would add the rest of the sugar and the full amount of pectin called for.
Im confused. When did you add pectin? How long did you boil the pectin, if at all? You water bath the same time?
Add the pectin and bring it back to a boil for 1 minute. Water bath for the full recipe time.
@@WisdomPreserved I don't know what went wrong. I tried to reset 2xs . Still runny. Adjusted for altitude and everything. Bleh. Thanks for your reply!
Do yoy have to heat the jars again?
It is always a good idea to have hot jars for canning.
Did you rewatch & reheat your jars?
Yes we did.
I'm a bit confused by the amounts of pectin you mention for the pint jars. You added 1 TBSP per pint so 3 TBSP but your blog says it should have been 1/2 TBSP per pint. That means you should have added 1 TBSP and 1/2 TBSP for those 3 pints of jalapeno jelly. This is from your blog. a semi-formed product add 1/2 a tablespoon of pectin per cup or one per pint
I am really glad that you caught that. It should be 1/2 a tablespoon per half pint not pint. Half of what you would use normally. We'll have to fix that in our blog.
@@WisdomPreserved OK good so I did it correctly. I had to fix my red pepper jelly last night and I had 6 half pints that were partially set. So for my 6 half pints I added 3 TBSP of the pectin and of course it set just fine. I think I didn't let the pectin come to a full rolling boil when I first made it because my other batch was just fine. You are correct you look the amount when you redo your fix. I was thinking too bad you didn't have a half pint for your jalapeno jelly. :)
What did u put
Are you using the same lids and rings ?
You would want to use new lids for the best sealing results.
@@WisdomPreserved I went and bought new before reprocessing thank u
Do you reuse the lids
According to the manufacturers directions you shouldn't but I have had pretty good luck with doing it as long as they are still in good shape. (Remove carefully.)
So I need to clean and re-sanitize jars?
As long as you are processing for longer than 10 minutes at sea level (adjust for elevation) they only need to be cleaned. The processing will sanitize them.
I can’t remember what kind of pectin I used. Can I mix pectin brands or go from liquid pectin to powdered pectin?
I have had good luck with powdered. I would just try that since whatever you did use was ineffective I would think it would be fine.
How do you save jelly made with gelatin powder??
Hmm... I have never made jelly with gelatin. I think I would use it as syrup or make smoothies out of it. It sounds interesting though.
Do you have to add more sugar ? Will this take away the natural strawberry taste.
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.
What do you do with extra jelly, I don't have enough to fill another jar, only half a jar?
oops, i didn't watch far enough into the video. Thanks for the answer to my question.
When do you add the extra pectin? Did I miss it?
Add the pectin before reboiling it.
I made some jam, used 3x the pectin and sugar required, it’s still liquid, can I just use gelatin instead of adding more pectin?
Wow. It sounds like the pectin may not be your issue. Sometimes it has to do with when you add your sugar, how long you cook the jam, how long you process it. If it was me I would appreciate the lovely pancake syrup you have made and next time make sure you follow the recipe to the "T". (Some fruits are notoriously difficult to get to set so that could even be the issue.)
@@WisdomPreserved followed the recipe to a T, it was more water than it was syrup, I just added gelatin and now it’s thick like it’s supposed to be, I usually use gelatin, but figured I’d try pectin, I guess I’ll stick with what works for me
I used liquid pectin in my recipe. This is the first time I've ran into a problem with it setting up. Can I use liquid pectin to "fix" it as well ?
I don't have much experience with liquid pectin but Oregonlive.com says:
Prepare a trial batch by measuring 1 cup jam or jelly into bowl. Add 3 tablespoons granulated sugar and 1 1/2 teaspoons bottled lemon juice; stir until sugar is dissolved, about 3 minutes. Add 1 1/2 teaspoons liquid pectin and stir until blended, about 3 minutes longer. (Store opened pouch of fruit pectin in refrigerator.) Pour jam into jar or rigid plastic container, cover and let stand at room temperature for 24 hours. If trial batch sets satisfactorily, follow the same directions for each cup to be remade. Do not try to remake more than 8 cups of jam or jelly at one time.
If the trial batch does not set up, add an additional 1 1/2 teaspoons liquid pectin and proceed as directed above.
Work with no more than 6 cups of jam at a time. Use clean jars and new lids for proper sealing.
Yes. Just repeat the instructions on the box. I've done it twice... watermelon jelly and pepper jelly in apple scrap juice require more than the traditional/packet jelly recipes call for.
can you reuse the seals
Not according to the manufacturer instructions but I have had good luck with it as long as they are still in good shape.
You cleaned ur jars and used new seals???
Yes. Sometimes I reuse the lids but it is technically against manufacturer’s recommendations.
Do you just put him right back in the jars you ducked out of car do you have to put them in clean jars for sterilize the jars again?
You can put them in the same cleaned out jars since it processes long enough to sterilize the jars in the canning process.
I completely forgot to give the jelly the water bath, should i just restart from the beginning?
Sadly, that might be the best idea. It will get better.
So, I can just reboil my jam ?
Like, if it came out really sour, I can just reboil it adding sugar ?
Yes. I would add pectin, bring it to a boil, add in the sugar you need and bring it back to a boil for 1 minute.
When making jalapeño jam or any jam with peppers you need to really squeeze out all the juice in the peppers I actually take a paper towel and squeeze and then I get a better set on my jam
Good advice.( I think not 6x-ing the recipe might help too.)
Do you need new lids when you do this?
The manufacturer recommends using new lids but I have found that as long as the lids are still in good shape and cleaned well they seal just fine.
I have a jam and jelly maker. My jams never set up! It’s so frustrating!
Interesting...I wonder why.
@@WisdomPreserved not sure. I follow the recipes exactly. The peach, strawberry and hot pepper jelly I made this season were all runny.
@@MendiDouglas-Stricklerif you're using liquid pectin... It always a problem. Try the powdered pectin instead.
What if your recipe calls for no pectin. It's a crabapple jalapeno jelly. And it's not set. I 2.5 times the ingredients.
I would probably try to redo it using a full quantity of pectin. (Although unset it sounds like it would be a lovely glaze on a pork roast.)
2 tbs per 1/2 pint seems like a lot. That is equivalent to one 3 oz liquid packet PER 1/2 pint
So you didn’t put in anymore sugar? Just powdered pectin.
Correct.
What will cause my jelly to be gummy,help
If by gummy you mean soft set. There are so many things that can cause it from too long a boiling time to not enough sugar or pectin.
Mine's so runny I resorted to gelatin.
Still didn't work.
Sometimes you have to go back and add both pectin and sugar. Essentially make it again but with double sugar because of the second time round. At that point it may just be better to have syrup. Some other things that can effect set are cooking for too long or processing for too long.
Where is the jalapeño jelly recipe
It’s on our list. We just have so many things we want to do. I used to think we would run out of content but not anymore.
Do you have to add more sugar ? Will this take away the natural strawberry taste ?
I have heard of some people adding more sugar but I never have and have had good results. I've never noticed it changing to flavor just from processing it again. If you do, let me know.