Jam and Jelly Problems – Cause, Prevention, and Remedy Resources

Jar of strawberry jam.

Sometimes jam and jelly recipes just don’t turn out right. When problems occur, it’s time to figure out why it went wrong, how to remedy, and how to prevent the same thing from happening in the future.

Fruit gels require the exact right amount of fruit, pectin, acid and sugar for a firm gel to form. Imprecise measuring, too-ripe fruit, failure to use the right type (or amount) of pectin, or adding ingredients incorrectly can all contribute to too-soft or syrupy jam or jelly. Doubling recipes can also be a cause for issues.

The best place to turn for answers is the National Center for Home Food Preservation where one can learn more about problems, causes, and prevention strategies. A list of problems encountered, causes, and possible solutions are presented in easy-to-follow tables for jams, jellies, and fruit spreads.

The Ball® also has a problem solver page to help with questions like why fruit floats in jams, cloudiness, fermentation, liquid float and more.

If the problem is a soft gel, remaking may be a possibility. Washington State University Extension has an excellent publication on remaking soft jams and jellies. Stiff jams and jellies are more difficult to remedy; remaking a stiff jam or jelly for long-term storage is not expected to result in a quality product and is not recommended. If remaking is considered, the National Center for Home Food Preservation provides directions for doing so.

Sometimes the best solution is just to use the product as is. Soft fruit spreads make excellent syrups for pancakes and ice cream. Hard fruit spreads can be used as meat glazes or thinned with water/juice and used also for pancakes or ice cream.

A product experiencing a problem is usually safe to eat. Products showing cloudiness or bubbles are safe unless there are moving bubbles or there are signs of spoilage. Any products showing signs of mold should be discarded. When a jar has a larger than recommended head space or air was not removed prior to processing, the fruit will darken but is safe. Improperly processed or stored products may develop a wine-like flavor or color; this is due to fermentation of the sugar to alcohol and carbon dioxide. If there is no mold on or in the product, it is safe to eat.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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8 thoughts on “Jam and Jelly Problems – Cause, Prevention, and Remedy Resources

  1. I made Jalapeno jelly for the first time and it was really good tasting but ended up like a really thick syrup. Any ideas on what i did wrong?

    Thank You!

  2. I made peach jam last year. I checked on the jars today and they have many peach colored hard bits floating in the jam… when I crack them open they are white. Smells fine. What is this? Is it okay to eat? I did probably put more pectin in the recipe because it wasn’t jelling well.

  3. Hi Wendy, from your description, it seems that the white bits within the jam are likely undissolved pectin. There is a remote chance that they are also sugar crystals, but not likely. (Sugar crystals form when the sugar is not fully dissolved in the jam.) In either case, the jam should be safe. If the bits are undissolved pectin, the bite will be a bit chewy. If by chance they are crystals, the bite will be granular.

  4. Encountering issues with jam and jelly recipes can be frustrating, but understanding the causes and remedies is key to success. Whether it’s imprecise measuring, using the wrong type of pectin, or doubling recipes, there are solutions available. Resources like the National Center for Home Food Preservation and Ball®’s problem solver page offer valuable guidance. In cases of soft gels, remaking might be an option, while soft or hard spreads can still be repurposed creatively. Remember, most issues don’t compromise safety, but mold or signs of spoilage should prompt disposal. With the right knowledge, even mishaps can lead to delicious outcomes!

  5. This article offers invaluable advice for anyone facing issues with their homemade jams and jellies. It breaks down the science behind fruit gels, emphasizing the importance of precise measurements and the right balance of ingredients. The resources provided, like the National Center for Home Food Preservation and Ball®’s problem solver page, are excellent for troubleshooting. The practical tips on remaking soft jams and creative uses for imperfect products are especially helpful. This piece reassures home cooks that while problems may arise, most can be fixed or repurposed, ensuring that no effort goes to waste and safety is always prioritized.

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