I used a Ball cookbook to make 6 pints of Jalapeño jelly. All sealed properly. However, the jelly is more of a thick syrup instead of a jelly. Is this safe?
by jeanneLstarr
4 Comments
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jeanneLstarr
I used a water bath canner and the Ball recipe book
It’s totally safe to eat, it just didn’t gel properly.
I’m *awful* at making jams and jellies. They either don’t set (like your jelly) or they set so hard they are like gummy bears. Either way they are safe to eat and I continue my journey to being a better jam maker! This year I made a sour cherry red chili jam that had a delightful texture, so I live in hope!
4 Comments
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I used a water bath canner and the Ball recipe book
[Causes and Possible Solutions for Problems with Jellied Fruit Products](https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/general-information-on-canning-jams-jellies-and-marmalades/)
[Remaking Soft Jelly](https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/remaking-soft-jellies/)
It’s totally safe to eat, it just didn’t gel properly.
I’m *awful* at making jams and jellies. They either don’t set (like your jelly) or they set so hard they are like gummy bears. Either way they are safe to eat and I continue my journey to being a better jam maker! This year I made a sour cherry red chili jam that had a delightful texture, so I live in hope!