HOME > Chowhound > Home Cooking >

Discussion

Jelly not jelling

  • 4
  • Share

I made red pepper jelly 3 months ago, but it hasn't fully become jelly yet. It's still a bit liquidy. Is this normal? What can I do now to make it become jelly? I used liquid pectin is there something better? Please give me some tips!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Can you post the recipe and did you follow it exactly? It could possibly be that you didn't cook it long enough to reach the set point (220F). Some jellies take up to 2 weeks to set up but 3 months probably means you have pepper jelly syrup. Not a bad thing- think glazes.

    3 Replies
    1. re: morwen

      Well, darn! I'm not the OP, but the same thing happened to me. It has been over 2 weeks and still hasn't jelled. Does that mean I shouldn't wait any longer? According to the instructions in the box (powdered MCP SureJell) I can bring it to the boil again and add another pouch of pectin and reseal the jars with new lids. What a pain! The problem for me is that I have to get jars, lids and pectin from the US, because apparently nobody does home canning here in México. I do have 1 more packet of pectin and 6 more lids, brought to me by friends, but It means I will not be able to make anything else until I can get more supplies. FYI, I tried to follow the recipe in the box of pectin, just used more jalapeños and red instead of green bells, and I didn't strain the mix. I like the bits of pepper. Any advice here is welcome. I hope you will say "wait another week"!

      1. re: MazDee

        Here's a solution for setting up jelly that did not jell:

        http://www.melindalee.com/index.php?o...

        1. re: critter101

          Well, that's interesting, except we rarely see lemons here (thus no lemon juice) and I have the powdered, not liquid pectiin. Guess I can try it with lime juice. Thanks anyway.