Michigan State University Extension
Preserving Food Safely - 01600631
10/13/97

JELLY PROBLEMS- TOO SOFT

Jam or jelly is too soft or syrupy if it is:                

-Undercooked.  (Undercooked jelly is syrupy and will not    
 set).                                                      

-Made in too big a batch.   (Jelly should always be made    
  in a small batch, using no more than 4 to 6 cups of       
  juice for one cooking.  With a larger batch it is         
  necessary to boil the mixture longer than usual to        
  bring it to the jellying stage; however, long boil-       
  ing often produces a strong caramelized  flavor and       
  darkened color.  If a larger batch of jelly is boiled     
  for the usual time, it will be undercooked).  DO          
  NOT DOUBLE A RECIPE FOR JELLY.                            

-Made with too much juice in the mixture.                   

-Made with too little pectin (fruit was overripe or too     
  little added pectin was used).                            

-Made with too little acid.                                 

-Made  with too little sugar.   (If jelly made with  too    
  little sugar is boiled for the usual length of time,      
  it  will be syrupy and runny.   Jelly made  with  too     
  little   sugar  requires  longer  boiling  to   reach     
  jellying  stage.   But  by the time it  reaches  this     
  stage the jelly will be tough).  DO NOT DECREASE THE      
  AMOUNT OF SUGAR IN A JAM OR JELLY RECIPE.                 

-Made with a great excess of sugar.  (Jelly made with       
  excess  sugar  is so soupy that it does not hold  its     
  shape.  If commercially canned or frozen fruit or         
  juice is used to make jellied products, the excess        
  sugar will probably cause the jelly to be syrupy.         
  Only unsweetened commercial preparations can be used      
  to make jelly or jam).                                    

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