What are the causes of these jelly-making problems?

Posted by Grandma Jeanne on August 9, 2006

The following are common jelly-making problems and possible causes:

• Cloudy Jelly – pouring mixture into glasses too slowly, allowing mixture to stand before it is poured, juice not properly strained, jelly setting too fast – usually resulting from use of too-green fruit
• Crystals in Jelly – too much sugar, cooking too long, not long enough, or too slowly
• Too soft jelly – too much juice, too little sugar, mixture not acid enough, making too large a batch at one time
• Too stiff jelly – too much pectin (fruit was not ripe enough or too much pectin used) or overcooking
• Mold on jelly or jam – imperfect seal permits mold and air to get in