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Jelly not jelling

stock ness Sep 27, 2010 03:48 PM

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!

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    morwen RE: stock ness Sep 28, 2010 02:38 PM

    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
      MazDee RE: morwen Nov 8, 2010 04:39 PM

      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
        critter101 RE: MazDee Nov 8, 2010 06:11 PM

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


        1. re: critter101
          MazDee RE: critter101 Nov 8, 2010 06:35 PM

          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.

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