Saturday, July 14, 2012

Unset Jam... Runny Jelly...?

I may seem like a pro, but even my jams/jellies don't always turn out perfect. There are times when I get syrup when I was going for a lovely gel set. There is a way to save your hard work, and get that jelly to still set. Even after you've already sealed your jars.

The bad news is, you have to unseal the jars now. UGH!

So here's the secrets to the rescue...

First measure out your jam/jelly after you've opened the jars. You are going to want to do this in batches no more then 6 cups. Jam/Jelly was never meant to be done in large batches. Doubling a recipe is what may have caused the trouble in the first place.

Once you have your batch ready and standing by in a pot on the stove, turn the heat up to medium-high and get out a second pot to place on another burner.

Here you need the following for the new small pot:

1/4 cup of water per quart of unset jelly
2 Tbsp lemon juice
2 Tsp of powdered pectin
1/4 cup of sugar

Heat the water to boiling w/ the lemon juice and pectin. After 45 seconds at a boil, add the sugar. Give that another 45 seconds to activate the pectin. Dip a spoon in and make sure the liquid is coating the spoon and creating a 'sheet' as it drips off. This is NOT a steady stream of liquid, but more like a curtain.

Now add it to your 'oops' batch of jelly and bring that to a rolling boil for one minute. Test this batch with the spoon method as well. If you need to give it another 30 seconds go for it!

That should do the trick, works for me everytime.

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