Can my syrupy jelly be processed again to make it set, or do I need to start over?
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?
Best Answer
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.
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Quick Answer about "Can my syrupy jelly be processed again to make it set, or do I need to start over?"
It can be fixed! Here's how! If the jam is too thick, before you put it in the jars, just heat 1 or 2 cups of grape juice (or any other fruit juice of similar or neutral taste, like apple or white grape) to boiling. Then, gradually pour and stir it in until you reach the desired consistency, then continue canning!Can you Reboil set jelly?
Reboiling runny jam or jelly is actually straightforward and easy to do. To reboil jam you first add more sugar and pectin in order for it to set. Typically, you want to add 1/2 cup of sugar mixed with a half box of pectin (or 2 tablespoons of bulk pectin) for six to eight jars of jam or jelly.How many times can you Reboil jelly?
Measure jelly or jam to be recooked. Don't recook more than 8 cups at one time. For each cup of jelly or jam, measure 3 Tablespoons sugar, 1\xbd teaspoons lemon juice, and 1\xbd teaspoons of liquid fruit pectin.Why Your Jam or Jelly Didn't Set and What to Do About It
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