My jelly did not set up, what did I do wrong?
Has this ever happened to you? You’ve followed a recipe exactly and then after the jelly cooled; it looks like pretty colored syrup. It could be any number things and here are a few reasons why.
Some of the citrus or soft fruits take longer than others to set up. Occasionally, it can take up to two weeks for your jelly/jam/marmalade to set up. This is just the nature of the fruit and the science behind the gelling process.
Although I have never read it in a book, it has been my experience that if the weather that day is particularly humid or rainy, my jam will not set up and has to be reprocessed on a day that is clear, sunny, or at least not humid. I do not believe there is any scientific proof of this, but it has been my experience.
Another reason why your jam/jelly/marmalade may not have set up is because you did not keep the concoction at a boil for long enough, usually one full minute. This is why a kitchen clock with a sweep hand is vitally important. Even though you might get splattered with boiling hot product, you must keep stirring for the full 60 seconds. Put on a hot mit and keep stirring. It cannot burn and if you do not continue to stir it will scorch and burn, ruining your entire batch. There must be a rolling boil happening when you start the 1-minute count. As soon as it is over, you can turn off the stove and take your pot to another area of the kitchen to fill the jars.
Rolling Boil
Rolling Boil
Occasionally, you may get a bad packet of pectin or some other problem happens. If so, pop all the lids off and throw them away. Get new lids to use, pour all the jam/jelly/marmalade back into the pot and go at it again bringing it to a rolling boil for one full minute and process as usual. That should save your work!
Good luck!!
Reblogged this on The Domestically Impaired Guide to the Retro Kitchen Arts and commented:
I’m reposting this because so many people seem to be interested in this topic. I know it can be very frustrating when your jam didn’t set. Just thought I would share this post again for anyone who missed it.
Happy Jamming!
I’ve been making jams and jellies for several years now. Recently though we moved to another state where our elevation is 164 ft. I’ve not had many problems in the past 3 years living here, but yesterday I made hot pepper jelly, Queen’s Jam and Cara Cara Orange Jam – none of them set after 14 hours. (I like to do water bath canning mostly)
I have now put them in the fridge to see if that will help.
If they still don’t firm up, should I start over with reboiling and adding more sugar and pectin?
Also, when a jam/jelly recipe calls for a water bath of 10 minutes or 15 minutes, do I follow that or look at my elevation which would mean that I only water bath for 5 minutes?
Thanks so much for your help and advice.
Hi Jane! Like you, I was making marmalade yesterday! I recommend you giving the marmalade a week to set up. For some reason, the citrus takes longer. Queen’s jam is just berries and I made 2 weeks ago. pepper jam is just peppers. Hmmmmmmm………
I looked up 164 elevation and it’s either coastal or the plains according to google so — the plains had tons of rain this past week — I didn’t can a thing but Saturday was sunny and dry so I did and had no trouble. Was it raining where you live yesterday? I have no scientific proof but I tried to make jam during rain a few times and I always have to reprocess.
Last thing, if it was sunny and not overly humid I would suggest you allow the time of the rolling boil should be at least 1 full minute. Then ladle and then water bath.
These are the suggestions I have. Please ask, if there is anything I can help!!