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chanseychansey
Pectin sometimes takes a while to set up again after canning.
I do have two concerns: 1 – are those pint jars? You need to use the jar size indicated in the recipe and most pepper jellies are for half-pint.
2 – you shouldn’t turn jars upside down, it can affect the seal. If the recipe calls for it, use a different recipe.
BoozeIsTherapyRight
I sympathize, I never get the texture of jam quite right. It might firm up again over time. Give it at least 48 hours. If it doesn’t, you can always use it as a drizzle over cream cheese or meat. You can also thicken it when you plan to use it, by opening a jar, heating it on the stovetop, and whisking in ClearJel or corn starch (make sure you mix the starch with water first, don’t try to add powdered starch directly to your hot jam).
I did want to ask, why are the jars in the background upside down? I ask because I’ve seen some bad internet advice to turn jars upside down after they come out of the water bath and that is definitely not good practice. Also, it may have not set because you didn’t use the jar size required by the recipe. Most recipes only make half-pint jars and making pints instead can mess with the set.
bigalreads
In my experience, I’ve had mixed results with liquid pectin; it seems more finicky than powdered (just checking also that the recipe batch size wasn’t doubled — I know that can cause issues with the gel not setting). I personally don’t bother with reprocessing because of the expense of new lids and my effort and potential for it to either stay runny or be too firm, so I just use it as a filling for oat bars (pepper jelly mixed with peach jam is delicious).
My batch of habanero jelly makes 3 half pints. Yours are in pint jars so I assume you did multiple batches all at once? That may be why it failed to set…there was too much product for it to get to the setting stage for the pectin.
6 Comments
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Pectin sometimes takes a while to set up again after canning.
I do have two concerns: 1 – are those pint jars? You need to use the jar size indicated in the recipe and most pepper jellies are for half-pint.
2 – you shouldn’t turn jars upside down, it can affect the seal. If the recipe calls for it, use a different recipe.
I sympathize, I never get the texture of jam quite right. It might firm up again over time. Give it at least 48 hours. If it doesn’t, you can always use it as a drizzle over cream cheese or meat. You can also thicken it when you plan to use it, by opening a jar, heating it on the stovetop, and whisking in ClearJel or corn starch (make sure you mix the starch with water first, don’t try to add powdered starch directly to your hot jam).
You can also try to remake it, but it doesn’t always work. [https://extension.oregonstate.edu/food/preservation/remaking-soft-jellies-sp-50-604](https://extension.oregonstate.edu/food/preservation/remaking-soft-jellies-sp-50-604)
I did want to ask, why are the jars in the background upside down? I ask because I’ve seen some bad internet advice to turn jars upside down after they come out of the water bath and that is definitely not good practice. Also, it may have not set because you didn’t use the jar size required by the recipe. Most recipes only make half-pint jars and making pints instead can mess with the set.
In my experience, I’ve had mixed results with liquid pectin; it seems more finicky than powdered (just checking also that the recipe batch size wasn’t doubled — I know that can cause issues with the gel not setting). I personally don’t bother with reprocessing because of the expense of new lids and my effort and potential for it to either stay runny or be too firm, so I just use it as a filling for oat bars (pepper jelly mixed with peach jam is delicious).
If the jars are sealed then no worries. Add some [Knox Unflavored Gelatin ](https://www.amazon.com/Knox-Unflavored-Gelatin-Dessert-Individual/dp/B007Y3HM5C/ref=sr_1_1?crid=3JQJ0O3UK7965&dib=eyJ2IjoiMSJ9.iXZEsVu06jrZVem7g7hu_tXnusixRnIe8zR2PMTR31pdhsq0NZfXOfjTDFnqNK1Am-fmCxqbg69hKQwHOJuxnyU2ItSLJ_hzxOIAnVQbkwgdz7u7iEFbdqAtROmMm4dQ5MoQ_B5JinH0g1oJ0php_RgR1F99B0cCy-X7W9SbHLgA7VxJKv9vWkqRFbl9YmCWdJ8106e52ePhjMW7JXsTu5x1NywOxILEte7pZikYghDgLi-yiYsW7NMp1TdpaBV_tSK3dDIqPimTBfC3h8PdF_2qYim7FuQ8ogJleVDSe0o.3K1Kdx4KG6PvufVj7YsYvecmNDEYlrMikl4gLbsAnLI&dib_tag=se&sprefix=knox%2Caps%2C191)to the jar when ready to use. Let it sit until set and you’re good to go.
My batch of habanero jelly makes 3 half pints. Yours are in pint jars so I assume you did multiple batches all at once? That may be why it failed to set…there was too much product for it to get to the setting stage for the pectin.