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How Soft Jelly Can Be Made Firm

Source: University of Wisconsin

Most soft jellies or jams are the result of inaccurate measurements, intentionally reducing the sugar called for in a recipe, or undercooking the product. It is not always possible to remake soft jellies so that the product will be satisfactory, but recooking them with additional pectin usually improves their firmness.

Measure the jelly that needs to be recooked. Work with no more than 4 to 6 cups at a time.

To remake with powdered pectin: For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars, leaving 1/4 inch headspace. Adjust new lids and process 5 minutes in boiling water bath.

To remake with liquid pectin: For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving 1/4 inch headspace. Adjust new lids and process 5 minutes in boiling water bath.

To remake without added pectin: For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4 inch headspace. Adjust new lids and process 5 minutes in boiling water bath.

If no-cook freezer jams are too soft, you can make them firmer by cooking them. Put the soft jelly into a pan. Bring it to a full, rolling boil. Boil hard, stirring constantly, for one minute. Remove from heat. Skim off foam. Pour into containers. Let stand at room temperature overnight to cool. Store in the freezer.

Jelly that is too stiff or tough may have been overcooked or have too much pectin. There is no tested way to salvage it.

Additional information on this topic is included in the Extension bulletin HE-172, "Jellies, Jams and Preserves," which is available at your county office of the NDSU Extension Service.

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