...connecting community needs
and University resources...

Topics

• Agriculture
• Community
• Environment
• Family
• Garden
• Youth

Workshops

Find convenient educational offerings and e-learning

News

The Extension Store

Shop Extension for educational materials

Soft Jams and Jellies

Debbie Botzek-Linn

It's frustrating when jelly or jam does not set or jel to the desired consistency.

Jams or jellies that are too soft may be the result of:

• overcooking the fruit when extracting the juice,
• using incorrect proportions of sugar and juice,
• undercooking,
• using overripe fruit,
• doubling the recipe.

You can re-cook the mixture or enjoy the soft jelly on ice cream, angel food cake or pancakes.

To remake with powdered pectin:
For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars, leaving a 1/4 inch headspace. Adjust new lids and process half-pints and pints in a boiling water bath canner for 10 minutes.

To remake with liquid pectin:
For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving 1/4 inch headspace. Adjust lids and process half-pints and pints in a boiling water bath canner for 10 minutes.

To remake without added pectin:
For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. To test for doneness, pour a small amount of boiling jam on a cold plate. Put this in a freezer for a few minutes. If the mixture gels, it is ready to fill. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4 inch headspace. Adjust lids and process half-pints and pints in a water bath canner for 10 minutes. When making jams and jellies, always follow directions on recipes and packages.