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This looks and sounds good, but pretty sure it will result in more of a jam type consistency rather than jelly.
Can I do 2 batches at a time if I have 8 cups of juice?
Hi, Christine. We would recommend doing one batch at a time.
My jelly did not set. It is still just juice. What can I do to fix this?
Hi, Karen. You can try to boil it again. Put the jelly into a pot and add 2 tablespoons of lemon juice per quart of jelly. Bring the jelly to a boil and then cook for 3 to 4 minutes. If after 4 minutes it is not setting, boil it for another minute.
No pectin?
Jellies generally use the whole fruit, including the peel and core which contain a lot of pectin, the natural sugar within a fruit to make it jell. With some fruits, the extracted juice will contain all of the necessary ingredients without supplement, like tart apples, blackberries, and grapes. With others, such as apricots, peaches, and raspberries, you will have to add either acid, pectin, or both. Additional pectin must be added to these types of fruits to make them jell properly.
No pectin?
Jellies generally use the whole fruit, including the peel and core which contain a lot of pectin, the natural sugar within a fruit to make it jell. With some fruits, the extracted juice will contain all of the necessary ingredients without supplement, like tart apples, blackberries, and grapes. With others, such as apricots, peaches, and raspberries, you will have to add either acid, pectin, or both. Additional pectin must be added to these types of fruits to make them jell properly.
I too can only see in step 4 heating the grape juice then adding sugar. Nothing about a double boiler or heating the sugar.
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