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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?

Jason Schock
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Brooke
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    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 02:47
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    **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 08:35

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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.

fontophilic
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