Michigan State University Extension
Preserving Food Safely - 01600632


Jam or jelly is too stiff if it is:                         

-Made with too much pectin (fruit was not ripe enough       
  or too much added pectin was used).                       

     Jelly is too tough if mixture had to be cooked too long
to reach the jellying stage,  a result of too little  sugar.
Jelly is gummy or sticky if it is overcooked.               

     The  biggest  problem  in making  jelly  without  added
pectin  is  to  know when it is done.   It  is  particularly
important  to remove the mixture from the heat before it  is
overcooked.   Signs  of  overcooking are a change  in  color
(darkening)  of  the  mixture  and  a  taste   or  odor   of
caramelized sugar.                                          

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