Ask TennZen: What do I do when my jelly doesn't set?

It's time for another edition of "Ask TennZen," in which I do my best to answer your questions. As always, any advice offered here is taken at your own risk. Your mileage may vary.

I've been asked a question about jelly - specifically, what to do when jelly doesn't set.

First of all, know that it's bound to happen sooner or later. Anybody who has made jelly for very long has had at least one batch that just didn't do right. Whatever the reason for the failure to gel, don't take it personally. Don't beat yourself up about it. Sometimes it happens.

Your fruit may have been overripe.
Too much water added to the juice.
Old or "bad" pectin.
Not enough sugar.
Not boiling long enough.
Not processing long enough.
The jelly gods decided to smite you.

Before you decide to remake a jelly that didn't set, leave the jars alone for 2 weeks. Sometimes it takes a long time for some jellies to fully set. I once made an apple cider jelly that took a week and a half to set. I checked it every couple of days and breathed a sigh of relief when I saw that it finally wiggled instead of sloshed.

It other words... have patience, grasshopper. Be still and let the jelly work its magic.

If after 2 weeks the jelly still hasn't set, then you can remake it.

Here's how to do it:

Dump the jelly that didn't set into a bowl. Measure 4 cups of unset jelly and set aside. Get jars clean and sterilized. Use new lids (you can't reuse the old ones). Get the boiling water canner ready and the water boiling.

In a big pot, measure:
1/4 cup sugar
1/2 cup water
2 Tbsp. bottled lemon juice
4 tsp. powdered pectin (I get best results from Sure Jell)

Stir all together and bring to a boil on high heat, stirring constantly. Stir in unset jelly and return to a boil, stirring constantly. Boil hard for 30 seconds.
NOW YOU HAVE TO WORK QUICKLY OR YOUR NEW JELLY WILL SEIZE BEFORE YOU GET IT IN THE JARS!

Remove from heat, skim off foam, and immediately ladle hot jelly into hot jars and leave 1/4 inch headspace. Put new lids on jars and process 5 minutes in boiling water canner.

Again, leave the jelly alone and give it a chance to set.

If it doesn't set this time, then resign yourself to the fact that you've just canned some wonderful syrup. Try it on pancakes, ice cream, cakes, or even as a cooking glaze.

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