BWB and jelling?
macybaby
12 years ago
Made some apple jelly from pealing and cores. The juice was very thick.
Used low sugar pectin and followed the directions.
It was starting to set as I was putting it into the jars, but after taking it out of the canner, it was very thin. 24 hour later, and it's still very runny.
I had some extra, put that in a bowl and into the fridge, and that is set up just like I expected.
Any ideas what the problem is? Or should I just let it sit longer and see what happens.
digdirt2
macybabyOriginal Author
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Linda_Lou
macybabyOriginal Author
Linda_Lou
digdirt2
macybabyOriginal Author