Part of your recipe is missing.... did you use liquid pectin? and how long ago did you make it? I find that jellies made with liquid pectin often take longer to set.

Beside cooking it again, I would just rename it sauce and use it for ice cream or over other desserts. It sounds delicious. How long has it been sitting? Have your jar lids popped already? If it has only been a few hours, I would give it another 24 or so.

I used the powder pectin...but I've had it for awhile.

I have enough of everything to go ahead and try another batch...but I think I'll go to the store in the morning and get a new packet of the pectin

thank you both

patti

I had the same problem once and blamed it on old pectin

patti, don't know if you're an experienced jelly-maker... assuming you followed correct timing, the failure to set could be caused by out-of-date pectin, or might be because it wasn't at a full rolling boil -- meaning it's boiling so hard that stirring will not curtail it in any way. Also, be sure to have your sugar pre-measured and dump it in all at once and stir it in quickly.

It sounds like it would make a really good/pretty jelly. I think I'll make some, so thanks for posting about it -- and good luck with your next batch!

it should say 4 1/2 cups of sugar. That's what is missing.

Right patti?

I make wine jelly - cheap Arbor Mist with Strawberry - I use 2 cups wine - 3 cups sugar - boil for 1 minute to dissolve the sugar and add l8iquid fruit pectin and boil one more minute - if you skimp on the sugar, you end up with syrup - use all the sugar... That might have been the problem... I put the wine jelly in wine glasses - leave 1" head room - I then grate paraffin to fill all the way to the top while still hot - it will melt and then form a topper for the jelly - looks like a glass of wine...