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How To Fix Runny Jelly And Jam (Easy Step By Step Tips)

ByKim Posted on Updated on

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Did your jam or jelly not set? If you are wondering what causes jam or jelly to not thicken and how to fix runny jelly, you’ll love these easy tips to fix your homemade jelly.

It can feel so frustrating to put all that work into making jelly only to have it turn out too runny.

While you can use runny jelly as syrup or an ice cream topping sometimes you really just want to have the jelly that you planned on making.

Jam and jelly not setting is usually a problem that is caused by temperature, pectin problems, or incorrect measurements. Jellies cooked at too high a temperature can destroy the pectins’ ability to gel while if it’s not boiled long enough it won’t set either.

While measuring fruit differently from how the original recipe wanted can also cause the finished product not to set.

Let’s look more closely at the causes of why your jelly or jam recipe didn’t thicken and see what you can do to fix it.

How To Fix Runny Jelly text overlaid on a photo of 2 red jelly jars sitting on a wooden table.

How To Fix Jam And Jelly That Didn’t Set

1. Refrigeration

If it’s been over 24 hours and your jam or jelly hasn’t set take one of the jars and place it into the fridge.

Sometimes the cooler temperature can help make it set up nice and firm.

When it’s well-chilled remove it from the fridge and check to see if it has jelled. If it has set it on your counter and let it return to room temperature.

If it retains the gel constantly, then you can refrigerate the rest of the jars until they have jelled. Then remove them to store in your pantry.

You could also simply store the jars in your pantry and refrigerate 1 jar at a time before use.

2. Recooking

Recooking your jelly or jam will be the most effective way of helping it to set properly.

If you choose this method then it’s very important to use no-sugar pectin. This type of pectin is made to form a gel with little to no sugar.

If you were to use regular pectin you would have to add the full amount of sugar you used in your recipe over again making the finished product way to sweet.

Ingredients & Supplies

How To Remake Jelly Or Jam With Powdered Pectin

Open the jars and measure out how much jelly or jam needs to be recooked.

For each quart (4 cups) of jelly or jam that you need to recook, you will need to have 1/4 cup of water, 1/4 cup of sugar, 2 tablespoons of lemon juice, and 4 teaspoons of powdered pectin. Place this in a large pot and mix together.

Then pour the jam or jelly into the pot and bring the mixture to a rolling boil over high heat. Remember to stir it constantly as it can burn easily.

Once the mixture has reached a rolling boil, boil it hard for 1 minute.

Remember that a hard boil can’t be stirred down and often makes the jam foam and swell upward in the pot.

I like to keep a spoon on a plate in my freezer when I cook jelly.

At the 1 minute stage take it out and place a little jam on an ice-cold spoon. Let it cool down to room temperature on the spoon and see if it thickens up.

If it has you know your jelly or jam is ready. If it still hasn’t set then add another 1/4 to 1/2 a package of no-sugar pectin and bring it to a boil for 1 minute again.

Remove the jars from the heat and skim the foam off. Fill the jars leaving 1/4 inch headspace.

Then place new lids on the jars and close the rings until they are finger tight.

Process them in a water bath canner for 10 minutes or according to your altitude.

How To Remake Jelly Or Jam With Liquid Pectin

For each quart (4 cups) of jelly, you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice.

Bring the jelly to a boil over high heat, stirring constantly.

As soon as it reaches a boil remove it from the heat and quickly add the pectin and lemon juice and stir to combine.

Bring the mixture to a boil, and boil hard for 1 minute.

Then remove the pot from the heat, skim off the foam, and fill the jars leaving 1/4 inch headspace.

Add lids and tighten until finger tight and process for 10 minutes or according to your altitude.

How To Remake Jelly or Jam Without Added Pectin

Pour your soft jelly or jam into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly.

Bring it to a boil over medium-high heat for 3 to 4 minutes.

Then test the jelly to see if it’s setting. If it’s not continue to boil for another minute and then test again.

When the jelly is setting, remove the pot from the heat and skim off the foam. Then ladle into your jars, leaving 1/4 inch headspace.

Add lids and tighten until finger tight and process for 10 minutes or according to your altitude.

Processing Times For Water Bath Canning

  • 0-1000 feet 5 minutes
  • 1001 to 6000 feet 10 minutes
  • Above 6000 feet 15 minutes

How To Remake Freezer Jelly Or Jam With Powdered Pectin

  1. Measure 4 cups of soft jelly into a small mixing bowl. Then stir a 1/2 cup of sugar into it until it has dissolved, it could take 3 to 4 minutes, then set it aside.
  2. In a small saucepan heat up a 1/4 cup of water and 2 tablespoons of powdered fruit pectin on low heat. Stir it constantly until it has dissolved.
  3. Then pour the heated pectin into your fruit and sugar mixture and stir well until it’s thoroughly blended. About 3 to 4 minutes.
  4. Cover with tight lids and place into the refrigerator until it’s set. Once set, you can keep it in the fridge or freezer.

How To Remake Freezer Jelly Or Jam With Liquid Pectin

  • Measure out 4 cups of jelly you want to remake and pour it into a small bowl.
  • Mix in 3/4 cup of sugar and 2 tablespoons of lemon juice. Stir it well until the sugar has dissolved, about 3 to 4 minutes.
  • Next, add 2 tablespoons of liquid pectin and stir for another 3 minutes until it’s dissolved into the fruit mix.
  • Pour it into clean containers and cover with tight-fitting lids. Place them in the refrigerator until set. Once set, you can keep it in the fridge or transfer to the freezer.

Reasons Why Jam Or Jelly Doesn’t Set

There are many reasons why your jelly didn’t set. While it’s an easy problem to fix you can also use these simple tips to prevent jams and jellies from turning out runny.

It Hasn’t Fully Cooled

Jam and jelly made with most pectins need to fully cool before it jells.

Give it at least 24 hours to fully cool down and have a chance to set.

It’s not uncommon for jellies to take a few days to completely set.

Over Or Under Cooking

One of the biggest causes of jelly not setting is that the recipe was over or undercooked.

Too little heat will cause the pectin not to set, and too much heat will break down the pectin, also causing it not to gel.

For most powdered pectins after adding the sugar you need to bring the mixture back to a full boil (a boil that can’t be stirred down) and continue to boil it for 1 to 2 minutes.

Over Processing

If you often have problems with your canned jellies and jams not setting but they do set for you before you’ve water bath canned them you could be over-processing.

Jams and jellies should be canned for 10 minutes in a water bath canner.

Make sure the water in the canner is almost boiling or fully boiling when you add the jars in. If the water is too cool and takes too long to come up to a full boil, this means your jars will be sitting in hot water longer than they should be.

This can break down the pectin and cause your jam not to set.

Jars of homemade jelly that have set firm.
Jars of homemade jelly that have set firm.

Did You Try To Double The Recipe?

One common cause of jam and jelly recipes not setting is that you tried to cook a double batch.

I know it’s tempting to try and save time in the kitchen by cooking twice as much but it just doesn’t work when you are making jams or jellies.

Don’t use more than 6 cups of crushed fruit in your recipe. Amounts larger than this just can’t reach the right temperature that is needed for the recipe to set properly.

What ends up happening is that some of the pectin gets overcooked and some is undercooked.

Was The Pectin Measured Properly?

Pectin needs the right balance of liquid, sugar, and pectin to set properly.

If you under or over measured this balance is off and your jelly or jam might not set. It’s always a good idea to double-check your measurements.

Did You Change The Type Of Pectin?

Pectin comes in 2 forms, powdered and liquid. So you will find many recipes made for both types of pectin. But you can’t simply use powdered pectin in a recipe that is made for liquid pectin.

Both types require a different way of cooking. So yes you can switch out the type of pectin you use but you need to adjust the recipe.

Did You Measure The Fruit Differently?

If your recipe says to use a certain amount of mashed fruit, you need to mash the fruit before you measure it.

If you measure the whole berries first you will end up with less fruit than the recipe calls for. This changes the ratio of sugar, fruit, and pectin.

Likewise, if you purée the fruit instead of mashing it you will have more fruit than the recipe intended on. This can also happen if you remove the seeds from the pulp before making jelly.

The Pectin Is Bad

Another common reason for jam or jelly not setting is that there is something wrong with your pectin.

You should always store pectin in an airtight container to keep the moisture out. Also storing in a cool, dry place is best.

High temperatures can cause the pectin to break down and lose its strength.

Too Much Water

If you added too much water when you were making the juice for jelly it creates a thinner juice that will need more pectin to properly jell.

Sweetened Juice

If you bought presweetened juice to make jelly with this also throws off the balance of sugar and pectin in the recipe and can cause it not to set.

For best results always start with unsweetened fruit juice.

Don’t miss these tips on fixing liquid loss during canning.

Need an easy way to keep track of your food storage? I use these printables to organize and plan my family’s pantry and it makes it so much easier to keep track of what I have and what needs to be replaced.

FAQs

You can tell your jelly has reached the setting stage when a little is placed on a cold spoon and the drops run together and “sheet” off the spoon. Another option is to place a small amount on a cold plate and put it in the freezer for a few minutes. If it gels it should be done.

Cooking the jelly to 220°F is another way that works well for jellies without added pectin.

Yes, if you need to, you can recook your jelly multiple times. But if you keep having failed jelly consider trying one of the other methods to fix it.

3 jars of red jelly sitting on a wooden table top

How To Remake Jelly Or Jam That Didn’t Set

Are you frustrated that your jelly or jam didn't set? Instead of putting up with runny jam, you can remake it easily it just takes a few minutes to save all your hard work.
Prep Time 5 minutes
Cook Time 1 minute
Canning Time 10 minutes
Total Time 16 minutes

Equipment

Ingredients

Instructions

Powdered Pectin

  • For each quart of jelly or jam that you are recooking, you will need 1/4 cup of water, 1/4 cup of sugar, 2 tablespoons of lemon juice, and 4 teaspoons of powdered pectin. Measure this into a large pot and mix together.
  • Then add the jelly or jam that you want to recook and bring it to a rolling boil over high heat, stirring constantly.
  • Boil hard for 1 minute then test a little on an ice-cold spoon to see if it sets up. If it doesn’t boil for another minute, if it does remove it from the heat, skim the foam and fill your mason jars leaving 1/4 inch headspace.
  • Remove air bubbles, wipe the lids clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.

Liquid Pectin

  • For each quart you are recooking you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice.
  • Bring the jelly to a boil over high heat, stirring constantly.
  • Remove it from the heat and quickly add the remaining ingredients, stir to combine.
  • Return the pot to the stove and bring the mixture back to a boil and boil it for 1 minute.
  • Test to see if the jelly is setting. If not then boil for another minute, if it is then remove it from the heat, skim the foam and fill your jars leaving 1/4 inch headspace.
  • Remove air bubbles, wipe the rims clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.

Without Adding Pectin

  • Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured.
  • Bring it to a boil over medium-high heat for 3 to 4 minutes
  • Test to see if it’s setting, if not continue to boil for 1 more minute if it is then remove it from the heat and skim off the foam.
  • Fill your jars leaving 1/4 inch of headspace and remove air bubbles.
  • Wipe the rims, add lids finger tight, and process in a water bath canner for 10 minutes or according to your altitude.

How To Remake Freezer Jelly With Powdered Pectin

  • Measure 4 cups of soft jelly into a small mixing bowl. Then stir a 1/2 cup of sugar into it until it has dissolved, it could take 3 to 4 minutes, then set it aside.
  • In a small saucepan heat up a 1/4 cup of water and 2 tablespoons of powdered fruit pectin on low heat. Stir it constantly until it has dissolved.
  • Then pour the heated pectin into your fruit and sugar mixture and stir well until it’s thoroughly blended. About 3 to 4 minutes.
  • Cover with tight lids and place into the refrigerator until it’s set. Once set, you can keep it in the fridge or freezer.

How To Remake Freezer Jelly With Liquid Pectin

  • Measure out 4 cups of jelly you want to remake and pour it into a small bowl.
  • Mix in 3/4 cup of sugar and 2 tablespoons of lemon juice. Stir it well until the sugar has dissolved, about 3 to 4 minutes.
  • Next, add 2 tablespoons of liquid pectin and stir for another 3 minutes until it’s dissolved into the fruit mix.
  • Pour it into clean containers and cover with tight-fitting lids. Place them in the refrigerator until set. Once set, you can keep it in the fridge or transfer it to the freezer.

Notes

Process jams and jellies in a water bath canner:
  • 0-1000 feet 5 minutes
  • 1001 to 6000 feet 10 minutes
  • Above 6000 feet 15 minutes

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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71 Comments

  1. Hi, I made jelly and used liquid pectin instead of powder. The jelly did not set, is it a safety issue to use different kinds of pectins in a recipe than what it calls for? I did not follow a liquid pectin recipe because I couldn’t find one. I read somewhere that liquid pectin calls for more sugar, and I did not use more sugar. So now I’m wondering if my canned jelly is not safe. Any helps is great! I’ll just leave it runny and use as is, as long as it’s safe to consume…. Thanks!

    Reply

  2. Can I just recook my grape jelly ( that did not jell) without taking it out of the jars? You like re water bathing or canning .

    Reply

  4. These instructions do not work for freezer jam because the recipe for freezer jam is a no cook
    recipe I read all how to recook instructions?????

    Reply

  5. Hi I just read ur article about remaking running jam. I canned orange marmalade about 2 weeks ago is it too late to temake?

    Reply

  7. I made apple jelly and it didn’t set up. I used this method to try and fix it. It still won’t set up. Can I try again? Also, how many times could I try until I should just give it up?

    Reply

  8. Thank you for the instructions…I doubled the recipe before I knew that wasn’t a good idea! I’ll be trying to redo my jelly today! Also…just a note that on this post there is a grammatical error. (Mid way through the post there is a heading that reads…”To much water”. It should be “Too much water” 🙂 Sorry…just had to point it out, in case you care 🙂 TY again!!

    Reply

  9. Hi , I was wondering if this works for Res Pepper Jelly also? I’ve had success with 3 other batches , this one , is pure liquid🤦‍♀️

    Reply

  10. I wanted to let you know that while reading through this article I realized what I did and why my jelly didn’t set. It was a combo of wrong sugar/pectin ratio and wrong processing time, I am at 14ft elevation and I get distracted easily. Definitely a learning experience. Thank you for the reprocessing instructions. We have tasty strawberry syrup tho.

    Reply

  12. I made some pepper jelly yesterday and it is runny. I happened to look at the instructions in the box and noticed that it was different from last year’s . The amounts were all off. I’m confused now.
    I used my Food processor to chop the peppers up small. Could that have given me too much fruit?

    Reply

  14. Hi Kim
    I have made crabapple jelly and canned it.

    I had approximately 2 tbsp left which I put in a small ramekin and it jelled beautifully.

    My jars did not! Still very runny. I have put one jar in the fridge just to see if that might help.

    I find this very strange. Perhaps I just need to give the jars more time to jell??
    Never have had to before but…..

    Really would appreciate any thoughts.

    Reply

    1. @Heather,
      The same happened to me, but I was making cucumber jelly. Only the jar I partly filled jelled beautifully and not the rest. I did try to put one of the jars in the fridge, it still didn’t jell. Also the pot and ladle were coated in a thick jelly. I don’t know what could have happened. Should I only part fill all the jars so they will jell? Kim, any advice would help.

      Reply

    2. @Bev, @Heather,

      My mom made apple jelly that didn’t setup in the jars. I wasn’t with her when she made it so I don’t know what she might have done wrong, if anything. We decided to have pancakes with apple syrup. Sounded good to us. As soon as the seal was broken on the jar, it jelled. Just like that. And it was perfect jelly. I have never heard anyone else say this happened with them. If you still have some of your runny jelly you might see what happens when you open the jar. Good luck.

      Reply

  15. BEEN CANNING FOR YEARS<<ALWAYS TROUBLE WITH JELLY OR JAM NOT THICKING<<CAN WE USE PERMO<FLOW THAT U THICKEN FRUIT FOR PIES TO FIX THIS????? GRANDMA ALWAYS USED CUP FOR CUP OF FRIUT AND SUGAR<<NEVER USED PECTIN<< AND HERS ALWAYS THICKENED<<NO PROBLEM<<AND COVERED HER JARS WITH PARAFIN MELTED WAX!!

    Reply

  16. I thought I was making freezer jam an didn’t notice until I started mixing it all that the sugar asn’t dissolving very well.
    Never used a boiling bath always instant freezer jam. What can I do to fix since nothing is setting and I have 6 -6oz.jars full of crushed strawberries?

    Reply

  18. Hi Kim, this is my 6th time of re-doing my strawberry jam and hopefully will be the last. It tastes very good, but just not jelled. Linda

    Reply

    1. @Linda, jam & jelly are two entirely different things. Jam is made with crushed, cooked fruit, not always using pectin. Jelly is made with juice, sugar & pectin, to make it gel

      Reply

  21. Hi kim, I just wanted to say thank you very much. You saved my pomegranate jelly. I have a big pomegranate tree in my yard and juicing all those pomegranates (2gal) was a huge / messy job. Then when the jelly didn’t set I didn’t know what to do. Thank you so much!

    Reply

  22. I fixed part of my Apple jelly with your fix. However the other half did not set. I’m wanting to make some apple scrap jelly with red hots. Can I use the jelly that didn’t set as water for that jelly? Thank you

    Reply

  23. I think there is some excellent information here, but there are so many pop-ups that I couldn’t read the content. The video pop-ups are absolutely the worst – such a distraction and right in the middle of the article – with no options to turn them off! I would love to see what other marvelous wisdom you share on your website, but I’m afraid it would be too frustrating. Sorry!

    Reply

  24. Hi Kim — thank you for your very helpful advice, marred a bit (sadly) by poor grammar. Spell-check won’t help you if you don’t know the difference between “to” and “too”. Those two words mean different things, but sound the same. Most of the time in your text you should have used “too” instead of “to”. Hope I’ve reciprocated by helping you a bit with grammar…only fair since you’re helping me tremendously in jelly-making. As I see it, we all make mistakes, and occasionally need a helping hand. Life is for learning… Thanks again for helping me! 🙂

    Reply

    1. @Diana,
      Reely?! yuo are, the werst. Nobody likes the grammer polease. and looks like you ve got sum other negative nancy frends on hear also. See what I did there?
      Get a life.

      Reply

  26. You have typos in your article.

    “…there is more then one cause…” should read
    “…there is more than one cause…”.

    “To little heat … to much heat…” should read
    “Too little heat … too much heat…”.

    “…longer then they should be.” should read
    “…longer than they should be.”

    Reply

  28. This is the second time using this fix for my jellies and jams and it has worked perfect both times!
    Thank you!

    Reply

  29. Hi Kim. I processed my strawberry jam for the second time using no sugar sure jell. It has been 24 hours and it hasn’t thickened. What can I do? Thank you.

    Reply

  30. I recooked. My. Tomato. Jelly. & it still didn’t. Set. What con I do now. How many time can you recook. This. Jelly.

    Reply

  31. Thanks so much for your help with my Rhubarb habanero pepper jelly. I was able to get it to set up with your guide. I learned a lot reading this post and have a better understanding of how jam and jelly work.

    Reply

  32. Hello Kim. I was canning black Raspberry jelly, and I didn’t put enough sugar in the mix. I put only 3 cups, instead of 6-1/2 cups. Don’t ask why! LOL!
    What should I do to fix this.
    Love your site!
    Mike Rodman. Kendallville, Indiana.

    Reply

  33. Thank you for creating this site. I tried blueberry jam, using 3 ingredients, no pectin. I was cooking it in a pan that was obviously too small, because I kept reducing the heat to avoid boiling over. Eventually, I realized that it needed to boil to a certain temperature so it would begin to jell. So, I transferred it to a much larger pot. That worked, except it is way too thick. How do I correct this? I’m thinking of opening the jars and pouring it all back into a pot and add water till it creates the correct thickness. Do you think this would work?

    Reply

  34. Hi Kim, my husband and I are both diabetic…any possibility that these recipes can be converted to no-sugar recipes? I’m dying to try you dandelion jelly!!!

    Reply

    1. @Bella, I’m diabetic also and used monk fruit you can use 1 to 1. I used Ponoma and wasn’t happy with the results so I’m going back to sure jell and just replacing sugar with monk fruit but taste before you add a whole lot of monk fruit because it tastes a sweeter than sugar. I make Dandelion jelly every year but this year with Ponoma it didn’t work so working on a new batch. Good luck, hope that helps.

      Reply

  36. what if it’s a pepper jelly where apple cider vinegar was used; should I use 2 tbsp of apple cider vinegar instead of lemon juice?

    Reply

  37. Unfortunately, I tried to redo my jelly a 2nd time. Still didn’t set. I guess it’s going down the drain. #sad

    Reply

    1. @Esther Bergling, do not pour down the drain. Will be delicious poured on biscuits, ice cream, pancakes, french toast etc. Too much work to toss. My blackberry jelly set very soft. We like to stir into p’nut butter and spread on bread plus the other suggestions above.

      Reply

    2. @Esther Bergling, I’ve used my softer jams and jellies in yogurt. I just put a spoonful into plain/vanilla yogurt!

      Reply

  38. Thank you! I just did my first batch of jelly and it didn’t set. I do believer it was temp-never hit 220*. I’ll fix it tomorrow; so thankful I found your suggestions!

    Reply

  39. Good morning Kim, I appreciate your fabulous knowledge about so many things, but today my question is about jelly. I measured everything, (juice, lemon juice, surejell, sugar) but reduced the sugar because it was so sweet. It is runny! If I re-cook the juice can I just add the missing sugar OR do I need to add extra pectin as well? (in stead of 6 cups sugar, I added 4 in one batch, and only 3 in the other)
    Thank you,
    Dodi

    I forgot to mention that it is scuppernong grape jelly.

    Reply

  40. Good morning Kim, I appreciate your fabulous knowledge about so many things, but today my question is about jelly. I measured everything, (juice, lemon juice, surejell, sugar) but reduced the sugar because it was so sweet. It is runny! If I re-cook the juice can I just add the missing sugar OR do I need to add extra pectin as well? (in stead of 6 cups sugar, I added 4 in one batch, and only 3 in the other)
    Thank you,
    Dodi

    Reply

  41. Hello Kim,
    I am confused, because you state emphatically that the product needed to reprocess jelly is no sugar needed pectin – yet the product that you have linked to Amazon is NOT the SureJell brand of no sugar needed pectin. That box is PINK, whereas what you have linked it the premium brand – not sure how it is different from Original – but here is the link for NO SUGAR OR LOW SUGAR pectin from Sure Jell –
    https://www.amazon.com/Sure-Jell-Sugar-Pectin-1-75/dp/B07PK5TLPS/ref=sr_1_5?dchild=1&keywords=no+sugar+pectin&qid=1630365744&s=grocery&sr=1-5

    I am going to try your fix tonight with some plum jelly that didn’t set. I’m surprised at the number of successful fixes with the other product – and wonder if you actually DO need the no sugar kind.
    Thanks.

    Reply

  42. Hi, I am at 6000 ft, and I never thought altitude would play a part but I think that is what happened to my jam/jelly. What can I do to make it thicken up? I need a high altitude fix lol. Thanks so much for all this information:)

    Reply

  43. Just wanted to thank you. After spending hours picking blackberries, squeezing juice, and making the first batch of jelly, my jelly did not set. I had never had this happen so I really did not know what to do. After following your directions and rebatching it, it worked. Thank you so much!

    Reply

  44. I made pomegranate jelly it didn’t set, so I remade it, 6 c of jelly added sugar, lemon juice, water and pectin according to instructions now it’s next morning and my jelly still hasn’t set, what did I do incorrect? I feel very frustrate!! Help!
    Jelly was finished at 1pm Monday, today is Tuesday!!!

    Reply

  45. I made no-cook blueberry/raspberry jam (used my blender smooth as silk,no seeds)freezerjam but it did not set I followed the certo recipe. should I add another certo pouch?

    Reply

  46. I made a jelly, or tried to make jelly. I used pear, peach, chokecherry and apple juice. It came to 18 cups. I added 7 pounds of sugar and boiled. I checked the consistency on a cold plate. When it reached the thickness I liked, lowered the temp. I cleaned the jars and got the lids and bands ready.I made 8 pts. of taffy. I didn’t burn it, but it is too thick and gooy for jelly. Is there anything I can do to thin it? THANKS

    Reply

  47. Hi there, we made pepper jelly with liquid pectin and it did not set. I will retry one these methods but my question is do you have to use a scanner or if it is setting can we just leave it to cool and freeze it?

    Reply

  48. Thank you, thank you, very informative. Used your method with liquid pectin, and my results were remarkable.
    I saved 8 bottles of apple jelly. Thanks again Roxy

    Reply

  49. I made prickly pear jelly using Certo liquid pectin and it is runny. Can I use the no sugar powdered pectin as a fix or should I stick with the liquid?

    Reply

  50. I tried to fix my jelly twice and it’s still runny. I added pectin and sugar and lemon juice. Nothing happened. What now?

    Reply

    1. @Colette, I did the same with my mint jelly, but I used no or low sugar pectin the second time and it still would not set. I have made mint jelly for years with no problem (well, it IS 2020’ so there’s that…) I guess I can use the runny mint jelly as a mint sauce for lamb, but I have 10 little jars and inky need one….used to gift the rest. Oh well, I’m off to look up mint julep recipes. Good luck.

      Reply

  51. I removed all seeds from tame blackberries and then measured 5 cups for jam. One 1/2 pint jar is runny. Should I have used more pectin?

    Reply

  52. hi i was reading your fix on runny jam and was going to attempt the no sugar pectin approach but it doesn’t say how much pectin to put in.

    Reply

    1. @Lacie Bowers, did you ever get an answer? I am in the same predicament. My jelly is runny for my likings. I think I am going to choose the bottom method and just recook it with the lemon juice. Good luck!

      Reply

      1. Sorry, I forgot to add that one part. I’ve updated it now. It’s 4 teaspoons of powdered pectin per 4 cups of jelly.

        Reply