0

I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I added 1 1/2 packages of pectin (it was a large batch) and it still didn't set up. I've looked on-line but can't find anyone who's actually reprocessed a second time. People have asked but no one has done it to answer.

Can I reprocess it or do I just have to resign myself to having syrup?

  • 1
    Did you do something like cut back the amount of sugar in the jelly, vs. the recipe? That can cause it to not set. – derobert Jan 10 '15 at 2:47
  • 1
    1) Jam needs a proper mix of pectin, acid, and sugar. Are you following a recipe? If so, have you altered anything, like fresh vs. frozen fruit, ratios, etc.? 2) Your jelly should be set up when it cools to room temperature. No time in the fridge will change this. – Jason Schock Jan 10 '15 at 8:35
1

You can use a chilled plate to test your batch before canning it next time. Pectin does not firms up with time, just temperature.

I would suspect that the watermelon juice has made your jelly too dilute, and you'll need to boil your jelly down further.

  • Cold plate trick is a good idea! – Jason Schock Jan 11 '15 at 6:31

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.