un-set jam /runny jam

[KMARKSnr]

Hi all,
       I tried a recipie for rhubarb/mint jelly that didn`t set correctly.
       Now hopefully withought making a lemon of myself  ;D - can i "re-boil"the jelly and try to achieve the set,or do i just ditch it  :'(
       The taste is superb by the way.

                        Many thanks.
                                 Mark.

[KMARKSnr]

[Ishard]

Mark you can either boil it back up and add lemon pips for pectin

OR


Heat it up enough to dissolve a compatible fruit flavoured jelly in it

Number 2 is my favourite ;D

[Hyacinth]

From what I can remember, I agree with Ishard....you can boil it up again to setting temp, but I didn't use lemon pips, I bought a bottle of Certo ;D

[calendula]

are you sure you have added enough sugar  :-\

[jennym]

It may not be setting because rhubarb tends to be low in pectin, so Certo could be an answer. But it's expensive, it's commercially produced, and I don't like using it.
Another alternative with similar results would be to boil up chopped cooking apples (skin and all) in enough water to well cover them, with lemon juice, and strain off the liquid. (You'd proably need about 500g of apple for each 2 kg of jelly that isn't set)
Once you've strained off the liquid, boil it up until it reduces by at least two thirds, so that you have a very concentrated apple juice with a high pectin level in it. Add this to your jelly and heat the whole lot to the boil and bring up to 104-105 degrees C, at which point, if there is enough pectin in the whole thing, it will form a curtain when you put the ladle in to the liquid, turn it upside down and alow some liquid to drip from the ladle. The curtain of drips formed will have a jagged appearance when they finally drop.
I would never recommend using any packets of fruit flavoured jelly in it at all.