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How to fix Jam or Jelly That Did Not Set

Don't worry if your jam or jelly didn't set. Here's a step-by-step guide to help you salvage your preserves.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 2 pints
Calories: 2022 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 4 cups runny jam or jelly
  • 4 teaspoons Ball RealFruit™ Low or No-Sugar Pectin
  • ¼ cup sugar
  • ¼ cup water
  • 2 tablespoons bottled lemon juice see notes below

Instructions

    Cup of Yum
  1. Mix the water, sugar, lemon juice, and pectin in a large pot.
  2. Add the runny jam or jelly.
  3. Bring to a full rolling boil. Boil hard for one minute. Test for set. (See recipe notes below) If it doesn't continue to boil for another minute.
  4. Ladle hot jam into heated jars, leaving ¼ inch headspace. Remove air bubbles. Wipe the rims of the jars with a damp towel. Screw on the bands fingertip tight.
  5. Process the jars for 10 minutes. Remove the canning pot lid. Let jars rest in the hot water for 5 minutes. Remove from the canning pot and allow them to cool.

Notes

  • IMPORTANT NOTE:
  • Use the acid that your original recipe called for. Bottled lemon juice, lime juice, or vinegar (for jellies like pepper jelly).
  •  
  • Gelling Point:
  • The gelling point for jams and jellies is typically around 220°F (104°C) at sea level. However, this temperature can vary depending on altitude:
  • Using an Instant-Read Thermometer:
  • Other Setting Tests:
  • While the temperature is a good indication of the gelling point, many jam makers use multiple methods to check for set:
  • Using an instant-read thermometer with these traditional tests can give you a good sense of when your jam or jelly has reached the desired consistency.
  • Sea level: 220°F (104°C)
  • Sea level: 220°F (104°C)
  • 1,000 feet (305 meters): 218°F (103°C)
  • 1,000 feet (305 meters): 218°F (103°C)
  • 2,000 feet (610 meters): 216°F (102°C)
  • 2,000 feet (610 meters): 216°F (102°C)
  • 3,000 feet (914 meters): 214°F (101°C)
  • 3,000 feet (914 meters): 214°F (101°C)
  • ...and so forth, decreasing approximately 2°F for every 1,000 feet increase in elevation.
  • ...and so forth, decreasing approximately 2°F for every 1,000 feet increase in elevation.
  • Calibrate: Before using your thermometer, it's a good idea to calibrate it to ensure accuracy. You can do this by placing it in boiling water (which boils at 212°F/100°C at sea level) and adjusting it based on your altitude.
  • Calibrate: Before using your thermometer, it's a good idea to calibrate it to ensure accuracy. You can do this by placing it in boiling water (which boils at 212°F/100°C at sea level) and adjusting it based on your altitude.
  • Cleanliness: Ensure your thermometer is clean before inserting it into the jam mixture.
  • Cleanliness: Ensure your thermometer is clean before inserting it into the jam mixture.
  • Avoid the Bottom: When checking the temperature, ensure the probe doesn't touch the bottom of the pot, as this can give a false high reading.
  • Avoid the Bottom: When checking the temperature, ensure the probe doesn't touch the bottom of the pot, as this can give a false high reading.
  • Stirring: Stir the jam mixture constantly to ensure even heating and avoid sticking or burning. When checking the temperature, it's helpful to stir the jam and then hold the thermometer in the mixture for a few moments to get an accurate reading.
  • Stirring: Stir the jam mixture constantly to ensure even heating and avoid sticking or burning. When checking the temperature, it's helpful to stir the jam and then hold the thermometer in the mixture for a few moments to get an accurate reading.
  • Sheet or Spoon Test: Dip a cold metal spoon into the boiling jam. Over a bowl, turn the spoon on its side and observe how the liquid drops. If the jam forms two drops that flow together and "sheet" off the spoon, it's close to being done.
  • Sheet or Spoon Test: Dip a cold metal spoon into the boiling jam. Over a bowl, turn the spoon on its side and observe how the liquid drops. If the jam forms two drops that flow together and "sheet" off the spoon, it's close to being done.
  • Cold Plate Test: Let a plate sit in the freezer to chill. Drop a small amount of the boiling jam onto the cold plate and let it sit for a minute to cool. Push your finger through the jam after it cools; if it wrinkles and doesn't flood to fill the gap, it's ready.
  • Cold Plate Test: Let a plate sit in the freezer to chill. Drop a small amount of the boiling jam onto the cold plate and let it sit for a minute to cool. Push your finger through the jam after it cools; if it wrinkles and doesn't flood to fill the gap, it's ready.

Nutrition Information

Serving 1quart Calories 2022kcal (101%) Carbohydrates 503g (168%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.3g Sodium 239mg (10%) Potassium 540mg (15%) Fiber 8g (32%) Sugar 355g (710%) Vitamin A 1IU (0%) Vitamin C 66mg (73%) Calcium 139mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 2pints

Amount Per Serving

Calories 2022

% Daily Value*

Serving 1quart
Calories 2022kcal 101%
Carbohydrates 503g 168%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.3g 2%
Sodium 239mg 10%
Potassium 540mg 11%
Fiber 8g 32%
Sugar 355g 710%
Vitamin A 1IU 0%
Vitamin C 66mg 73%
Calcium 139mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.