VIDEO: The jelly does not set

Help if jelly doesn't set

Despite modern products such as gelling sugar and various kinds of gelling aids, it can happen again and again jelly does not become solid. This can have various causes. B. that the gelling agent has been stored too warm.

1. Sometimes all you need is patience and coldness. Put the jars with the jelly in the refrigerator overnight, often that's enough. Once solidified, the jelly remains firm.
2. If that doesn't help, you can pour the jelly back into a saucepan and add a little citric acid to it; there is often not enough acid to make the jelly gel. Pour a small amount onto a plate and place it in the refrigerator, if the jelly on the plate has not set after half an hour, try the next method.
3. Stir the gelling agent into the cooled jelly that is still in the pot and briefly boil it again. Now the jelly should set. It is better to use gelling aids without sugar, because you will have enough sugar in the jelly from the first attempt at gelling.

Actually, just about everyone should have jelly

juice with the gelling agent pectin, which is already abundant in many fruits such as apples, blackberries, kiwis or red currants and on which the usual gelling aids for jam and jelly are based, always solidifying when cooked enough. Sometimes when you gelatinize with gelatin, specific problems arise.

Problems gelling

Look at the packaging of the gelling agent and apply it as directed. In principle, please note:

• If the gelling agent is gelatine-based, the fruit juice for the fruit jelly may only be heated slightly, otherwise gelatine loses its effect and the jelly does not set.
• With agar-agar, on the other hand, you have to stir the gelling agent into the cold juice and then bring it to the boil, because agar-agar does not gel until it has been boiled.
• Some exotic fruits such as kiwi fruit or pineapple have an enzyme that breaks down protein. You cannot use gelatin to make jelly from such fruits. Use agar or pectin if the jelly doesn't set.
• Depending on how it is used, you can thicken the fruit juice with a little starch and use it as a sauce, porridge or pudding use.

As you can see, it doesn't matter if the jelly doesn't set, you can keep using it and most of the time you can still make a good jelly.