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re: Gelling of jams

Misc.
They can take up to a month to gel. Then, after that time you can remake, but I see you already did that.
I don't know if you used commercial pectin or not, but if you are just cooking the juice down to make jelly with sugar, then you can use a thermometer. Jelly point is 220 degrees. I know the thermometer helps me out.
If you processed it in jars, then you don't need to keep in the fridge,and acutally will best not to so it can gel.
If it doesn't gel, then most folks just relabel as syrup and eat over waffles, etc. No one but you will know, either.
MsgID: 206340
Shared by: Linda Lou,WA
In reply to: ISO: crabapple jelly..help!!!!
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: crabapple jelly..help!!!!
  Jen Irvin ,Montana
2 re: Gelling of jams
  Linda Lou,WA
3 Worried about the same thing with crabapple jelly...
  TboneDano in Grand Rapids, MI
4 Recipe(tried): The Perfect Crabapple Jelly
  Kas O'Neill, B.C., Canada
5 ISO: crabapple butter recipe
  Fran, VA
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