Michigan State University Extension
Preserving Food Safely - 01600629
10/13/97

### JAM AND JELLY PROBLEMS, CLOUDY JELLY

    One
    or more of the following may cause cloudy jelly:

    -Pouring jelly mixture into glasses too slowly.

    -Allowing  jelly  mixture  to stand  before  it  is poured.

    -Juice was not properly strained and  contains  pulp.

     (The clearest jelly comes from juice that has dripped

     through a jelly bag without pressing.   But a greater

     yield  of  juice  can be obtained by twisting the  bag

     of  fruit  tightly and squeezing or pressing,  or  by

     using  a fruit press.   Pressed juice should  be  re-

     strained   through   a  double  thickness   of   damp

     cheesecloth  or  a damp jelly bag;  the cloth or  bag

     should not be squeezed).

    -Jelly  set too fast,  usually the result of using  too-

     green fruit, which is extremely high in pectin.  (If

     jelly sets too fast,  air bubbles are trapped in  it,

     giving  it a cloudy appearance.   With a slow-setting

     jelly,  air bubbles are allowed to rise, resulting in

     improved clarity).

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