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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / NEED help with reprocessing jam and jelly that didn't set!!
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    NEED help with reprocessing jam and jelly that didn't set!!

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    Thu Aug 02, 2007 4:10 pm Groupie
    Ok, well if you get busted again while out on parole, and they drag you back to the "pokey" then you can count on me to smuggle in a little contraband....namely, pectin; so you can get your jam fix satisfied. icon_cool.gif oh, and the pre-1980 jam books! icon_wink.gif 'cause you're clearly NOT giving 'em up!
    Mon Aug 13, 2007 1:58 am Groupie
    Hey SwedishChef! I just had to pop on here to tell you that about a week ago, I decided to just bite the bullet, and start reprocessing all those unset jam and jelly jars, following your suggestions, and you know what? As I went to pick them up out of our dark pantry, I noticed that FINALLY, after ONE MONTH all the jam had set up!!! icon_eek.gif icon_biggrin.gif It for sure, was not set after 2 weeks, after 3 weeks! But after one month, everything was set! I'm thrilled that I didn't have to spend hours upon hours reprocessing, but boy! What a surprise!!! icon_eek.gif icon_rolleyes.gif
    I just HAD to tell you! Have you ever had that happen? After so long, I mean??

    Mon Aug 13, 2007 9:25 am Groupie
    Never! But....older cookbooks (ones from the 40's and 50's) do warn you to be patient, saying that some spreads will take 2-3 to set. However, I've never heard of a 4 week setting time!

    It's a good thing that your life was busy and it delayed you in reprocessing them; as you so well stated, "Look at all the time and money you saved!"

    Hooray! I'm so happy for you!
    Mon Aug 13, 2007 1:57 pm Groupie
    Yep, me too!!! But I've printed out all your suggestions to file away for future. (yes, there WILL be a next time! icon_wink.gif )
    Thanks again.

    Chef #702864
    Tue Dec 25, 2007 5:50 am
    Newbie "Fry Cook" Poster
    Early this morning I made a quick batch of jelly - it went so well & set up within a couple hours, so I decided to make another batch of a different type to add to my Christmas giving. This batch has not yet set up & I was in a panic.

    I came to 'Zaar to get info on resetting & found this thread. When I got here, I was quite frazzled, but after reading 'Liquid Cement' and the advice from Swedishchef, I felt much better.

    First off, thanks to everyone who gave advice. I thought I'd be re-setting my jelly, but after reading the light-hearted chatter, I realized things aren't so bad. Apple Cinnamon syrup could work!!! lol

    Then... I read Ima's jelly had finally set up after 4 weeks. For some reason that set my mind even more at ease. So my last batch isn't ready...... I'm going to have a wonderful Christmas with family & friends. I have a great story to tell with a moral (don't procrastinate!!!) and I'll end up with either syrup or jelly - which I can pass on as belated gifts in the coming weeks of the New Year!

    Thanks so much for the chuckles & reminder not to be SO SERIOUS!! I, too, am making notes from this thread for future reference.

    Merry Christmas & Happy New Year to all!
    Mon Aug 11, 2008 11:50 pm
    Newbie "Fry Cook" Poster
    icon_biggrin.gif I know this thread is old but I thought I would try to ask anyways... I live in Denver the mile high city and wanted to know. Mentioned above it says high altitude has different setting point temps. I'm I do believe considered high altitude. So what is the setting points for jams and butters in my kinda highth? icon_smile.gif I just made some jam and it is hard as can be what did I do wrong?
    Thu Aug 14, 2008 2:19 am Groupie
    I don't have the answer for you (I'm the beginner who needed help to begin with, myself! But thought I'd bump the thread so others "in the know" might see it and respond with help for you. Good luck!
    Thu Aug 14, 2008 12:50 pm
    Newbie "Fry Cook" Poster
    icon_biggrin.gif thanks Much I am about to try again I think somewhere I read that for our area setting point actually starts at 205 but I would like someone who is in the know to confirm that I really don't want to make glue again icon_redface.gif .
    Thu Aug 14, 2008 12:58 pm Groupie
    Shailiekat wrote:
    icon_biggrin.gif thanks Much I am about to try again I think somewhere I read that for our area setting point actually starts at 205 but I would like someone who is in the know to confirm that I really don't want to make glue again icon_redface.gif .

    What's wrong with glue??? I remember eating lots of paste in kindergarten! icon_wink.gif Anyways, bet your glue tastes better than that paste did! icon_lol.gif
    just kidding. hope you get an answer soon.
    Chubby Cook
    Thu Aug 14, 2008 1:07 pm Groupie
    Shailiekat wrote:
    I live in Denver the mile high city and wanted to know.......So what is the setting points for jams and butters in my kinda highth?

    The gel point is 8 deg. F. above your boiling point. To find your boiling point, get a thermometer and boil water. Record what the temperature is when it comes to a boil. Add 8 to that number and you have your gel point.

    At sea level water boils at 212 deg F. so the gel point is 220 deg. F.

    Make sure your canning processing time is also adjusted for the altitude where you are.
    Thu Aug 14, 2008 1:31 pm
    Newbie "Fry Cook" Poster
    what canning processing time? I'm a total nube I'm even working with the book jams jellies and preserves for dummies. and can't figure any of this out... I'm using one of the recipes out of that book for Damson plum jam. it uses no pectin no nothing. Just Plums sugar and water. it is a really simple recipe. AS for when the water boils are you talking first few bubbles when stirring or a rolling boil? icon_redface.gif I'm total nuub and well I gotta use up these bag and would love to have this figured out so I can move on to more complicated jams like brandies apricot jams heh
    Thu Aug 14, 2008 1:33 pm
    Newbie "Fry Cook" Poster
    icon_surprised.gif My glue tastes wonderful and I plan to use it to make meatballs. I have a recipe that calls for grape jam in the sauce can't hurt to use plum just more flavor heh.
    Thu Aug 14, 2008 4:36 pm Groupie
    I bet plum "glue" would taste great on waffles!
    Although I thought all of my jars ended up setting after that one month (last year) as I opened them up over time, I saw that there were several of the boysenberry jellies, were syrup. (not EVEN glue! icon_rolleyes.gif ) but you know what? my family was wild about having it over pancakes, waffles, or vanilla ice cream. So even though they didn't set up the way I'd wanted them to, we ended up just loving it as syrup.
    Fri Aug 15, 2008 2:35 am
    Newbie "Fry Cook" Poster
    icon_biggrin.gif If you could just get it out of the jar yep yep it is wonderful. I plan to use it to make Meatballs. they are great. they call for meatballs in a sauce with chili sauce and grap jam so instead of grape jam I am gonna use plum heh.
    Should turn out interesting.
    Sat Aug 29, 2009 10:25 am
    Regular "Line Cook" Poster
    So I'm wondering....... We (for the first time) put up some pears this year. We ended up with 4 jars. There was so much liquid left over (and it tasted soooo good!) that we didn't have the heart to throw it out so we decided to try making pear jelly with it. It looked great and was very clear and tasty. However when following the directions for fixing it and adding the pectin, we got a bit worried. Firstly, it was still very runny even after cooking the length of time the pectin recipe said. Also, we had a bit more than the recipe called for (it says 7 cups liquid.... we had about 10 cups total). We didn't add any sugar because it had already been added for the regular pears........ we just cooked it the length of time the pectin stated and added the pectin. Then brought to a boil and canned it in our pressure canner (the pears were practice for us learning to use the canner.) Now after 2 days the jelly hasn't set!

    Here's my questions......

    #1- Could this be because we didn't add sugar as the pectin stated? I'm not sure if it reacts together and that's what caused a problem. We really can't add more sugar... it's already so sweet now!

    #2 - Is it ok to can jelly using a pressure canner? Everywhere says to use a water-bath canner but we don't have one of these.

    #3- Should we wait a few more weeks to see if it sets before trying to redo it? If we redo it and use more pectin can we just recook the juice and add the pectin or do we try and add more sugar? (If we do it may just kill someone from sweet overload!)
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