Making Soft Jelly Firm (2105)

Most soft jellies or jams are the result of inaccurate measurements, intentionally reducing the sugar called for in a recipe, or undercooking the product. It is always possible to remake soft jellies so that the product will be satisfactory. Recooking them with additional pectin usually improves their firmness.

To re-cook with powdered pectin, begin by measuring the jelly to be recooked. For each quart of jelly, measure one-fourth cup sugar, one-fourth cup water and four teaspoons powdered pectin. Mix the water and pectin and bring it to boiling. Add the sugar and soft jelly. Stir thoroughly and bring to a full, rolling boil over high heat. Stir constantly and boil hard for 30 seconds. Remove the pan of jelly from the heat. Skim off foam. Pour into clean, hot jelly jars and seal. Process for five minutes in a boiling water bath.

To re-cook with liquid pectin, begin by measuring the soft jelly. For each quart of jelly, measure three-fourths cup sugar, two tablespoons lemon juice and two tablespoons liquid pectin.

Bring the jelly to boiling over high heat. Then, quickly add sugar, lemon juice and pectin. Bring it back to a full, rolling boil. Stir constantly and boil hard for one minute. Remove the jelly from the heat. Skim off foam. Pour into clean, hot jelly jars and seal. Process five minutes in a boiling water bath.

If no-cook freezer jams are too soft, you can make them firmer by cooking them. Put the soft jelly into a pan. Bring it to a full, rolling boil. Boil hard, stirring constantly, for one minute. Remove from heat. Skim. Pour into containers. Let stand at room temperature overnight to cool, then store in the freezer.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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