The Only Real Solution To Fix Runny Jam Or Jelly (Using ONE Simple Ingredient!)
Runny jam is the worst! But no longer is it necessary to sit idly by with disappointment!
Here is the product that I use in the video:
For a vegan source:
Hello everyone and welcome to this video! Today I'm doing a bit of a public service announcement here. You see I see all of these posts on canning groups and places like that where people have made Jam or jelly and they spent all this time and money and for whatever reason it turns out runny. Then invariably the story involves tears and crying. When they bring this to the group everyone of course says well we call that syrup. You just made syrup, or you just made ice cream topping. And I applaud these efforts to make people feel better and make use of things that didn't quite turn out. But to me that's kind of like saying I'm sorry your team didn't win the Superbowl , but hey at least they were the conference champions! Now does that really make you feel better? No it does not and that's because nobody cares about conference champions and if somebody really wanted to make ice cream topping they would just make ice cream topping. But really this whole situation is unnecessary. Never again will you have to cry over runny Jam or jelly that you spent hours making and I'll tell you why. While it's true that after you've can something that's it it's done and there's no way to easily un can it, fix it and recan it, you're looking at a whole lot of extra time and wasted materials. But let's not forget that once you open the jar there are things you can do. The Ball canning book says that if your salsa is too runny you can add cornstarch to it, again only after you've canned it. Well we're not going to fix our running jelly with cornstarch, although maybe you can I don't know I guess I've never tried. Instead we're going to go back to our Childhood Days and revisit something you probably ate in elementary school...
Elderberry Jam -- EASY!
Join me as I make elderberry jam for the first time! The recipe was easy and you can
follow along to make your own:
3 1/2 cups berry juice
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar
Combine fruit juice, pectin and lemon juice in a large pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jelly into hot (sterilized) jars, leaving about 1/2 inch headspace (or 1/4 inch). Close with two-piece lids and process 5 minutes in a boiling-water canner. Makes about 6 half pints.
Music: Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (
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Elderberry Jelly - Jelly Jam recipe (elderberry recipes)
Elderberry Jelly - Jelly recipe (elderberry recipes)
Recipe for about 2 jars / about 700g
(131kcal/100g)
Ingredients:
30x elderberry twigs (700g)
1 cup sugar (300g)
1x lemon (150g)
200ml water (190g)
4 tsp pectin pure, powder (10g)
Preparation method:
- First wash the elderberry twigs carefully.
- Remove the berries from the stems with a fork and put them in a pan.
- Pick out most of the unripe berries and the stems with the help of a spoon.
- Cut the lemon in half and press out the juice, add the juice to the berries.
- Add the sugar and the water to the berries.
- Boil up all together on high heat, lower the heat and boil for 30 mins.
- Force the liquid through a sieve and press the berries to remove the juice.
- Remove 2-3 ladle full of liquid and put them in a cup, add the pectin powder and mix it with a hand-held blender for about 30 secs.
- Put the mixed liquid back to the rest of the liquid and stir.
- Boil up the liquid on high heat for about a minute.
- Sterilize the clean jars and lids with boiling water.
- Fill the very hot liquid in the empty jars and close them immediately.
- Let the full and hot jars cool down in a kitchen towel.
Notice:
Elderberry jelly gelatinizes sometimes not properly, so don’t be disappointed if it is not as firm as you expected.
Elderberry jelly tastes best on buttered fresh bread on a Sunday morning, it can also be used in various desserts.
Preparation time: 20min
Cooking time: 30min
Start to Finish: 60min
Shelf life:
The jelly can be kept unopened and uncooled for minimum 1 year.
Open jars can be kept in the fridge for about 3-4 weeks.
Pectin I recommand, pure fruit pectin for jelly:
America / Canada:
United Kingdom:
My mixer - SWISS MADE
Never failed me for over 10 years:
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MAKING ELDERBERRY JELLY FROM CONCENTRATE
Today I used my elderberry concentrate to make some jelly. The 12.5 bottle gave me a little under 2 cups. I added 2 cups of water with my elderberry liquid. I used 5 1/2 cups sugar. I also tryed the butter in the mix to cut down on foam. I do think that worked a little, dont think I had as much foam. After the long waiting and boiling, my jelly.. well turned out great. All the jars sealed.
I used ball and some empire lids I got on sale. Was very happy with the outcome. Thanks for watching.