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A. One or more of the following may cause cloudy jelly: Pouring jelly mixture into glasses too slowly. Allowing jelly mixture to stand before it is poured. Juice was not properly strained and so contained pulp. Jelly set too fast-usually the result of using too-green fruit. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. Why do crystals form in jelly?
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A. Crystals throughout the jelly may be caused by too much sugar in the jelly mixture, or cooking the mixture too little, too slowly, or too long. Crystals that form at the top of jelly that has been opened and allowed to stand are caused by evaporation of liquid. Crystals in grape jelly may be tartrate crystals. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What causes jelly to be too soft?
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A. One or more of the following may be the cause: Too much juice in the mixture. Too little sugar. Mixture not acid enough. Making too big a batch at one time. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What can be done to make soft jellies firmer?
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A. Soft jellies can sometimes be improved by recooking according to the directions given below. It is best to recook only 4 to 6 cups of jelly at one time. Of course, the thin jelly could be used as a syrup.
TO REMAKE WITH POWDERED PECTIN. Measure the jelly to be recooked. For each quart of jelly measure 1/4 cup sugar, 1/4 cup water, and 4 teaspoons powdered pectin. Mix the pectin and water and bring to boiling, stirring constantly to prevent scorching. Add the jelly and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture heard for 1/2 minute. Remove jelly from the heat, skim, pour into hot containers, and seal.
TO REMAKE WITH LIQUID PECTIN. Measure the jelly to be recooked. For each quart of jelly measure 3/4 cup sugar, 2 tablespoons lemon juice, and 2 tablespoons liquid pectin. Bring jelly to boiling over high heat. Quickly add the sugar, lemon juice, and pectin and bring to a full rolling boil; stir constantly. Boil mixture hard for 1 minute. Remove jelly from the heat, skim, pour into hot containers, and seal.
TO REMAKE WITHOUT ADDED PECTIN. Heat the jelly to boiling and boil for a few minutes. Use one of the tests to determine doness as to how long to cook it. Remove jelly from the heat, skim, pour into hot containers, and seal. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What makes jelly sirupy?
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A. Too little pectin, acid, or sugar. A great excess of sugar can also cause sirupy jelly. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What causes weeping jelly?
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A. Too much acid. Layer of paraffin too thick. Storage place was too warm or storage temperature fluctuated. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What makes jelly too stiff?
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A. Too much pectin (fruit was not ripe enough or too much added pectin was used). Overcooking. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What makes jelly tough?
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A. Mixture had to be cooked too long to reach jellying stage, a result of too little sugar. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What makes jelly gummy?
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A. Overcooking. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What causes fermentation of jelly?
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A. Too little sugar, or improper sealing. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. Why does mold form on jelly or jam?
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A. Because an imperfect seal has made it possible for mold and air to get into the container. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What causes jelly or jam to darken at the top of the container?
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A. Storage in too warm a place. Or a faulty seal that allows air to leak in. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What causes fading?
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A. Too warm a storage place or too long storage. Red fruits such as strawberries and raspberries are especially likely to fade. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. Why does fruit float in jam?
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A. Fruit was not fully ripe, was not thoroughly crushed or ground, was not cooked long enough, or was not properly packed in glasses or jar. Use appropriate procedures to prevent floating fruit. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. How can floating fruit in jams and jellies be prevented?
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A. After jam or jelly is boiled hard, remove from the heat and skim and stir alternately for 5 minutes to help prevent the fruit floating. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. How can jam and jelly be tested for doneness?
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A. There are three methods:
TEMPERATURE TEST: Before cooking the jelly, take the temperature of boiling water with a jelly, candy, or dee-fat thermometer. Cook the jelly mixture to a temperature 8F higher than the boiling point of water. At that point the concentration of sugar will be such that the mixture should form a satisfactory gel.
SPOON OR SHEET TEST. Dip a cool metal spoon in the boiling jelly mixture. Then raise it at least a foot above the kettle, out of the steam, and turn the spoon so the sirup runs off the side. If the sirup forms two drops that flow together and fall off the spoon as one sheet, the jelly should be done. This test has been widely used; however, it is not entirely dependable.
REFRIGERATOR TEST: Pour a small amount of boiling jelly on a cold plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the jelly mixture should be removed from the heat. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
Q. What types of acids can I use for fruits low in acid?
| A. Lemon juice or citric acid can be used to decrease the pH. |
Q. How much crystalline citric acid can be used in place of lemon juice?
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A. One-eighth teaspoon of crystalline citric acid is equivalent to each tablespoon of lemon juice. SOURCE:How To Make Jellies, Jams, and Preserves At Home. United States Department of Agriculture. Extension Service. Superintendent of Documents, Washington, D.C. Home and Garden Bulletin Number 56. |
