Michigan State University Extension
Preserving Food Safely - 01600632


Jam or jelly is too stiff if it is:

-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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