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.
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
You can heat it before using or use as a meat glaze...but if you really want to "fix" it...you 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.
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.