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Why is my jelly runny?

FGpepperguy

FGpepperguy

I followed the recipe using two liquid pouches (two- 3 oz pouches for a total of 6 oz) of pectin in 2 cups ACV and 6 cups sugar.  My jelly is still super runny.  Anyone else have this problem?
 
 
 
Maybe the cups vinegar in a jam yuck...
 
     That sounds like the same recipe I use for pepper jelly. One batch of mine did the same thing once. I think it was because I didn't boil it hard enough before I added the pectin. It really needs to be a roaring boil that is impossible to stir down. 
     Also, THP clearly doesn't know what he's talking about on this one.  ;) That recipe makes some legendary jelly. I haven't met one person I've given it to that hasn't asked me for more!

The Hot Pepper said:
Maybe the cups vinegar in a jam yuck...
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     I think we're talking about jelly, not jam.
 
Hybrid Mode 01 said:
 Also, THP clearly doesn't know what he's talking about on this one.  ;) That recipe makes some legendary jelly. I haven't met one person I've given it to that hasn't asked me for more!
Click to expand...
 
Never really met a pepper jelly I liked that didn't have fruit, not a fan of the pectin/vinegar thing with pepper bits.
 
The Hot Pepper said:
 
Never really met a pepper jelly I liked that didn't have fruit, not a fan of the pectin/vinegar thing with pepper bits.
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     I put plenty of fruit in mine.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
     3/4 lb. of red jalapeños! :dance:
 
Generally speaking, if your jelly doesn't firm up, you were short in pectin, sugar or acidity or didn't get a hard boil.
 
Here's a guide to remaking it to firm it up if you want to (or just use like Rymerpt suggested !) -- http://www.pickyourown.org/how_to_fix_runny_jam.htm
 
You just need to add more pectin, water, lemon juice, and sugar and reheat to the proper temp ( I always use Temp rather than time to ensure you get it to a proper gel point ( 8 degrees above the boiling point of water where you live or approx 220F )
 
Hybrid Mode 01 said:
 
     If you want to try some, I'll hook you up! I've got a freezer full of jalapeños and a family that's been harassing me to make more!
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Why thanks. Not sure (space issue/jellies), I'll let you know. :)
 
Quick question - which recipe did you use?  Did it come from the pectin company?
 
We make the red or green jalapeno jam from the Ball liquid pectin recipe.  Usually no problem.
 
I'd love to see your recipe.
 
jelly seems to be one of those things you can't just "wing".  It's pretty simple when the steps are followed exactly. If the measurements were spot on,  I'm thinkiing like JD~ it probably didn't get to that full rolling boil for (2?) minutes.  Good thing you can re-batch. :)
 
Hybrid Mode 01 said:
     That sounds like the same recipe I use for pepper jelly. One batch of mine did the same thing once. I think it was because I didn't boil it hard enough before I added the pectin. It really needs to be a roaring boil that is impossible to stir down. 
     Also, THP clearly doesn't know what he's talking about on this one.  ;) That recipe makes some legendary jelly. I haven't met one person I've given it to that hasn't asked me for more!

 
     I think we're talking about jelly, not jam.
Click to expand...
 
I will try this next time!
 
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