What if the finished jelly is too soft?

Common causes: too little acid, too little sugar in final product, increasing recipe size. If conventional method, reboil and test for doneness. If made with powdered pectin, correct by making a pectin sol by combining 4 teaspoons pectin, 2 tablespoons lemon juice, and 1/2 cup water, then bring it to a boil, stirring constantly. Add 1 quart of the soft jelly and .25 cup sugar. Quickly bring all to a boil and boil for 30seconds. Remove from heat, do sheet test, skim foam and seal. To correct liquid pectin product bring 1 quart jelly to boil, add 3/4 cup sugar, 2 tablespoons lemon juice, and 2 tablespoons liquid pectin. Boil hard (rolling boil) for 1 minute. Remove from heat, do sheet test, skim off foam and seal. Note: Syrupy jelly can occur if too much sugar is used. Recooking will not correct this problem. Find another use for the sweetened fruit syrup.

VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.

Updated: Wednesday, May 23, 2012.