Michigan State University Extension
Preserving Food Safely - 01600629


One or more of the following may cause cloudy jelly:        

 -Pouring jelly mixture into glasses too slowly.            

 -Allowing  jelly  mixture  to stand  before  it  is poured.

 -Juice was not properly strained and  contains  pulp.      
  (The clearest jelly comes from juice that has dripped     
  through a jelly bag without pressing.   But a greater     
  yield  of  juice  can be obtained by twisting the  bag    
  of  fruit  tightly and squeezing or pressing,  or  by     
  using  a fruit press.   Pressed juice should  be  re-     
  strained   through   a  double  thickness   of   damp     
  cheesecloth  or  a damp jelly bag;  the cloth or  bag     
  should not be squeezed).                                  

 -Jelly  set too fast,  usually the result of using  too-   
  green fruit, which is extremely high in pectin.  (If      
  jelly sets too fast,  air bubbles are trapped in  it,     
  giving  it a cloudy appearance.   With a slow-setting     
  jelly,  air bubbles are allowed to rise, resulting in     
  improved clarity).                                        

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