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