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Post by TommyIce on Aug 30, 2015 22:40:06 GMT
I made grape jelly using the recipe in the Ball Blue Book that used liquid pectin. The jars sealed but still havenot jelled up. I made this morning and jars are room temp or cooler now. I know I'll be reprossing, but I can't do it right away. In fact, I probably will not be able to do this until wednesday morning.
How should I store it until then?
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Post by Callie on Aug 31, 2015 0:10:28 GMT
If the jars sealed, just leave them there until you can get to it. I have not had much luck with liquid pectin.
By the way...we call the stuff you created "ice cream topping" or pancake syrup...and don't bother reprocessing.
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Post by grannyg on Aug 31, 2015 0:11:40 GMT
Sometimes it takes more than a day for the jelly or jam to set up....give it a little time...
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Post by TommyIce on Aug 31, 2015 0:15:57 GMT
Thanks! I figured I could just leave them on the counter since they sealed and call it grape juice plus until I can reprocess.
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Post by manygoatsnmore on Aug 31, 2015 5:14:32 GMT
If it doesn't set up in a few days, I vote you invite us over for pancakes or French toast with grape syrup. Waffles would be good, too.  |
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Post by terrilynn on Aug 31, 2015 14:03:17 GMT
Unset jam and jelly is also really good in plain yogurt!
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Deleted Member
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Post by Deleted on Aug 31, 2015 14:12:19 GMT
Oh, Tommy!! Liquid pectin... the name says it all. You should have known it would end up liquidy. No wonder it didn't all get et up!!
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Post by TommyIce on Aug 31, 2015 15:15:39 GMT
Yup I'll have to see about getting some of those jelly dysfunction tablets off the internet. LOL
I'll be reprocessing it on Saturday using the other pectin.
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Post by paquebot on Aug 31, 2015 17:40:22 GMT
Grape jelly has often pulled that trick on me, too. Instead of adding more pectin, I've just gone through the boiling process another time and then back into the jars. Second time always worked so far.
Martin
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