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Crabapple jelly didn't set-help!

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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.

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

    1. Try this link - it has info for reprocessing

      http://solutions.psu.edu/Food_Prepara...

      1. 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

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

        2. 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.

          http://www.melindalee.com/liquidcemen...

          1. 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!