Michigan State University Extension
Preserving Food Safely - 01600632
10/13/97

### JELLY PROBLEMS- TOO STIFF

    Jam
    or jelly is too stiff if it is:

    -Overcooked.

    -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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