I made cooked wild grape jelly and realized the pectin--RealFruit Instant Pectin--is for non-cooked fruit. It's not setting--what do I do?
I added the cooked grape to Ball's RealFruit Instant Pectin and sugar in the recommended proportions and then put it in sterilized jars. The wild grapes are gorgeous and plump this year--I'd like to make this work! Thanks.
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OR you can check the jell like this if the jam is still very, very hot:
Chill a plate till cold. Place a dab of jelly on the plate. If it jells and wrinkles when you push the dab to one side, it is good. If it does not jell you should be able re-process or serve as syrup.