Michigan State University Extension
Preserving Food Safely - 01600632
10/13/97

JELLY PROBLEMS- TOO STIFF

Jam
or jelly is too stiff if it is:                         

-Overcooked.
                                               

-Made
with too much pectin (fruit was not ripe enough       


 or too much added pectin was used).                       

    Jelly is too tough if mixture had to be cooked too long

to
reach the jellying stage,  a result of too little  sugar.

Jelly
is gummy or sticky if it is overcooked.               

    The  biggest  problem  in making  jelly  without  added

pectin
 is  to  know when it is done.   It  is  particularly

important
 to remove the mixture from the heat before it  is

overcooked.
  Signs  of  overcooking are a change  in  color

(darkening)
 of  the  mixture  and  a  taste   or  odor   of

caramelized
sugar.                                          

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