what am i doing wrong

Asked September 23, 2015, 10:47 AM EDT

i have recently started to make jelly with the 100% fruit juice, but i cant seem to get it to set not matter how long i process it, i was thinking i may be using the wrong pectin, or the wrong amount, i process the jelly in water bath for 15 min, and i use about 8 tbls of pectin for 7 pints of jelly, can you help me please.

Wyoming

1 Response

Thank you for getting in touch! There are a number of potential issues that can cause jelly to be too soft. The following page at the National Center for Home Food Preservation outlines many of the common causes and solutions: http://nchfp.uga.edu/how/can_07/jellyproblems.html. Additionally, using a research-tested recipe (if you are not already) is a good first step for both product quality and food safety. You should be able to find a recipe for your fruit at one of the following sites:
http://www.wyoextension.org/eatwyoming/preserve.php
http://nchfp.uga.edu/how/can7_jam_jelly.html.
For more information feel free to email me directly or give me a call. If you share your exact recipe (all ingredient amounts and steps) it could help us to get to the root of the problem. Have a great day!