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Help! Had to stop in middle of jelly making..........

13 years ago

Hi folks,

Today was plum jelly/jam day and I had to stop the process right in the middle. I made the juice for the jelly but before I could strain it and add the sugar and pectin I had to stop. I put the juice in the fridge in the stainless steel pot. Can I just pick up where I left off tomorrow? Heat the juice to boiling and then strain?? Or should DH just drink the juice and go pick more plums??

I've not stopped in the middle of jelly/jam making before. Help........

DL

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Comments (6)

readinglady
13 years ago
Yes, it's fine. Just re-heat and pick up where you left off. Only when you've added the pectin is there an issue with stopping.

Carol
morz8 - Washington Coast
13 years ago
DL, it's fine. I often prepare the juice for jellies one day, refrigerate the juice - or even freeze if it doesn't look like the following day is going to have enough kitchen time to enjoy the rest of the project.
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Boy there seems to be a real communication problem here. No, it is no secret nor something i just made up. It is common knowledge, discussed in many jelly making discussions here, printed right on the boxes. discussed on page 9 and page 28 of the Ball Blue Book (latest edition) and yes, all that info is also right on their website. From freshpreserving.com: (linked above) BallÃÂ® RealFruitÃÂ® Low or No-Sugar Needed Pectin makes delicious and heahtly, lower- calorie jam. It has been reformulated for improved flavor and performance. Recipe options include: --no sugar --low sugar --no-calorie sugar substitutes --honey There is no mention that you can't cook it. That is your assumption. And right below it is the Pectin specifically for freezer jams: RealFruitÃÂ® Instant Pectin Homemade, no-cook jam has never tasted better. BallÃÂ® RealFruitÃÂ® Instant Pectin is the perfect way to make delicious, homemade jam in under 30 minutes. Enjoy it now or freeze it for use within one year. Please don't make it more complicated than it needs to be. Dave Here is a link that might be useful: Surejell product details
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annie1992
13 years ago
I agree, it's fine. I've even added the sugar and cooked to nearly jell point, got interrupted, refrigerated the stuff and cooked it to jell point the next day and it was still fine.

I also have a couple of recipes that call for macerating the fruit overnight before cooking and my recipe for grape jelly says to strain the juice and let it set overnight, then strain again.

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doggonegardener
13 years ago
I do this all the time since harvest often happens all at once and it's faster and easier to just "make juice" and freeze and make jelly later when I have time.
dancinglemons
Original Author
13 years ago
Thanks!!! I learn something new everyday!!

DL
readinglady
13 years ago
There is some degradation of quality with frozen juice and a slight flattening of flavor.

Adding a bit of lemon juice can help with the flavor issue and if you're making a commercial-pectin jam or jelly, any loss of setting power in the juice is irrelevant.

These are small issues offset by the convenience.

Carol

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