Michigan State University Extension
Preserving Food Safely - 01600631
10/13/97

### JELLY PROBLEMS- TOO SOFT

    Jam
    or jelly is too soft or syrupy if it is:

    -Undercooked.
     (Undercooked jelly is syrupy and will not

    set).

    -Made
    in too big a batch.   (Jelly should always be made

     in a small batch, using no more than 4 to 6 cups of

     juice for one cooking.  With a larger batch it is

     necessary to boil the mixture longer than usual to

     bring it to the jellying stage; however, long boil-

     ing often produces a strong caramelized  flavor and

     darkened color.  If a larger batch of jelly is boiled

     for the usual time, it will be undercooked).  DO

     NOT DOUBLE A RECIPE FOR JELLY.

    -Made
    with too much juice in the mixture.

    -Made
    with too little pectin (fruit was overripe or too

     little added pectin was used).

    -Made
    with too little acid.

    -Made
     with too little sugar.   (If jelly made with  too

     little sugar is boiled for the usual length of time,

     it  will be syrupy and runny.   Jelly made  with  too

     little   sugar  requires  longer  boiling  to   reach

     jellying  stage.   But  by the time it  reaches  this

     stage the jelly will be tough).  DO NOT DECREASE THE

     AMOUNT OF SUGAR IN A JAM OR JELLY RECIPE.

    -Made
    with a great excess of sugar.  (Jelly made with

     excess  sugar  is so soupy that it does not hold  its

     shape.  If commercially canned or frozen fruit or

     juice is used to make jellied products, the excess

     sugar will probably cause the jelly to be syrupy.

     Only unsweetened commercial preparations can be used

     to make jelly or jam).

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