Quote:
ok either you did not cook it long enough or the juice that you used (frozen) was to much water added to it....was it store bought??????they add water to the juice when the make into concentrate,,,,,,cook it longer and add a wee bit of lemon to it.....i make around 150 pints of jelly each year and most and i say most of it jells....what does not is use as syrup .......or i just re cook it then put it back in the jars,,,also i do not use Certo or grocery pectin ....I use Pomona Universal Pectin...i buy it by the lb or case which ever i can get my hands on .....you can double, quadruple and even more and add it all together and make jelly...it is so much nicer to make 40 jars at a time than 6,,,,,,,,,takes less sugar too...take care and keep the faith
Shawna