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My jam/jelly/marmalade did not set!!!

January 20, 2011 By Kelli and Holli 1 Comment

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My jam/jelly/marmalade did not set!!!

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.

MY JAM/JELLY/MARMALADE DID NOT SET!!!

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!!

 

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Filed Under: Canning, Canning Recipes Tagged With: Canning, Food, Fruit, Jam, Jelly, Pectin, Produce, Recipe

Previous Post: « How is your canning holding out?
Next Post: What to do with all the Jam???? »

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Comments

  1. kalamitykelli

    February 21, 2012 at 7:25 PM

    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!

    Reply

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