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HELP! Grape Jelly not setting- throw out?

FIrst time making grape jelly from the grapes growing in my yard. I followed the direction in the pectin box to the "T", on Sunday August 17th and the jelly is still liquid. Can I save it or should I throw it out? 10+ jars of liquid.

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  1. Not sure if it can be redeemed as jelly, but could you use at least some of it like a syrup, for waffles and French toast and the like?

    1 Reply
    1. re: Erika L

      or over ice cream or other frozen dessert.

    2. You could use 2 c. of it by making cocktail meatballs - combine the jelly with a bottle of Heinz chili sauce. Kind of retro, but I swear they're tasty!

      You could also use it as a glaze for cakes or tarts, maybe even chicken or pork. I wouldn't throw it out. Just get creative with it!

      1. Yes, you can try a second time. Follow directions in pectin box starting up as if you've just dissolved the sugar. So you won't add more sugar or fruit, just another box of pectin. I have made marmalade (jelly) for three years now and sometimes it still fails. It just does. That's one of the marvels of cooking. So if you try a second time and it doesn't set, then you will have to just use the syrup. Another trick I use is to boil the syrup with an apple or two in it. Apples have tons of natural pectin in their skin. So you can also try that, then remove the boiled apple and add the pectin according to the directions. While you're doing this, you'll also need to resterilize your jars and you will need new lids. Sterilize the easy way. Put clean jars in a 250 oven for 20 or more minutes. Then boil your rims and lids. Fill the hot jars with jelly-- and say a little prayer.

        1 Reply
        1. re: pickypicky

          Thanks I am gonna give it a try this weekend. Most of said to use it as grape syrup. I have 12 jars and will never use that much syrup.... LOL..
          thanks, greatly appreciate it.

        2. Here's the answer...it's on the website of a radio personality here in L.A.


          1. i hope you rescued all that grapey goodness, and didn't toss it for not setting up.

            1. My mom had a "failure" like this one year, and we used it all as syrup on pancakes and waffles. It lasted forever, just like jelly, and was fantastic. We were all sorry when we ran out of it. A million times better than store-bought fruit syrups. So, if you try to re-jell it, keep a few jars for syrup, you won't be sorry!

              1 Reply
              1. re: dkenworthy

                yeah, I deliberately make syrup every year from my muscadines. Not only great on pancakes and waffles, but makes a killer vinaigrette.

              2. You might try to use a culinary thickener like instant ClearJel from King Arthur Flour (and maybe other places). This is an ingredient used in fresh fruit pie filling to keep the filling from being runny and ruining the crust. I use ClearJel to make non-cook jam because I can crush fruit, add flavorings, add Equal or Spenda so that the jam tastes sweet enough, and keep the stuff in the fridge.

                However, I remember when my mother's strawberry preserves did not set and we had a few gallons of wonderful strawberry syrup for waffles and pancakes. (Interesting that I don't remember all the times the preserves did set and turned out perfect.)