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?
Why is my jelly runny?
- Thread starter FGpepperguy
- Start date
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!
I think we're talking about jelly, not jam.
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:
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.
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:
I put plenty of fruit in mine.
3/4 lb. of red jalapeños!
Alright send me one.
The Hot Pepper said:Alright send me one.
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!
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 )
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:
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.
We make the red or green jalapeno jam from the Ball liquid pectin recipe. Usually no problem.
I'd love to see your recipe.
salsalady
eXtreme Business
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.
I think we're talking about jelly, not jam.
I will try this next time!
I don't know why your is so runny but if you want to try some excellent jam you can get mine here: http://thehotpepper.com/classifieds/item/533-fresh-pepper-jam-raspberry-brain-strain-and-strawberry-reaper/