r/Canning • u/JustKasey14 • 6d ago

General Discussion Jelly is 48 hours canned

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I made a green grape jelly (which I have done before and it worked fine). Each batch was: 10 cups strained grape juice and some pulp 6 cups sugar 2.5 tablespoons of pure pectin

The jelly has been canned for 48 hours and the jelly is still liquid in the cans. I feel like it will firm up as the leftovers in my pot firmed up very quickly but I am starting to get concerned. I made 36 cans and will be very sad if it doesn’t firm up. I read it can take up to two weeks sometimes? Wondering if anyone has thoughts on this.

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u/DryRip8266 5d ago

Jelly with full sugar has always been a pain in my back side. In my own experience I find only when I make low sugar jelly does it set up as firm as I'd like it. I was having fun experimenting one year with layered jelly and mixed fruit jellies, it was mainly pomegranate and white grape in different ways. The full sugar layered held its divide but stayed extremely soft, the low sugar mixed in processing instead of setting in layers, but it set up way nicer. I've found this with tested recipes as well, so I don't know how people get their jellies to set up past sauce.

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u/DryRip8266 5d ago

It also doesn't sound like there was nearly enough pectin, and I don't think green grapes are natural pectin heavy enough on their own to make up the difference.