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Posted by danicasnana (My Page) on
Fri, Jun 8, 07 at 15:12

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


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


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.

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