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Crabapple jelly didn't set-help!

jcattles Sep 8, 2009 07:43 AM

I made a batch of crabapple jelly last night. Every jar sealed well but....it's very runny still. I didn't add pectin since all the recipes I consulted said I didn't need it. I put one jar in the fridge this morning and will see how it looks at lunch time. My question is...can I heat up the syrup and add pectin and reseal? And if I add pectin, do I need to add more sugar? Or can I reheat to 220 degrees and reseal? Also do I need new lids? One more note, I live at 7500 feet above sea level, so I'm not sure how high altitude affects canning.

  1. n
    natchos Sep 21, 2009 08:07 AM

    Hey! just curious as to what was the result after you waited it out? I too am in the same boat and did the same thing as you. I live at 3500 feet above see level.
    This is my first time making jelly, and am not sure what to do...
    Let me know what happened, I would really appreciate it!

    1. c
      critter101 Sep 9, 2009 01:18 PM

      Here is a link for "liquid cement" to be used for all unset jellies. Hope it helps, although I'm not sure how to make adjustments for your high altitude.


      1. Veggo Sep 8, 2009 06:36 PM

        I'm surprised you have crabapples at that altitude; they must be from down valley. When my mom's (elevation 200 ft) crabapple jelly didn't set up, we would use it on pancakes.

        1 Reply
        1. re: Veggo
          Father Kitchen Sep 9, 2009 12:04 PM

          Did you think to an an acid like lemon juice? pH affects the setting of pectin.

        2. c
          chowmel Sep 8, 2009 06:04 PM

          Try this link - it has info for reprocessing


          1. l
            LauraGrace Sep 8, 2009 09:50 AM

            Give it a little time before you try anything. In my experience, it can take several days for jelly to set fully.

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