danicasnanaJune 8, 2007

Help, I have put too much pectin in my jelly. Can it be fixed?

I made apricot pepper jelly and now it is like solid.

I appreciate all the help I can get.


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Here's some info. My pepper jelly, and especially my pepper jelly with apricots (lots of natural pectin in apricots) is always stiff. Depending on how I'm using it, sometimes I soften it in the microwave.

Here is a link that might be useful: NCHFP - stiff jelly

    Bookmark   June 8, 2007 at 11:09PM
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You can heat it before using or use as a meat glaze...but if you really want to "fix" need to empty the jars and re cook with a bit more fruit. I think it's not worth that....just chalk it up as experience.

Linda C

    Bookmark   June 9, 2007 at 12:10AM
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Thanks for the info. I think I will do the microwave version of this fix up mess. I already re-made the jelly once to add more pectin and don't want to wash the jars again.

    Bookmark   June 9, 2007 at 9:41PM
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