Can the jelly be saved?

Cafe Society
1

I made blackberry jelly, two batches. As I was doing the second batch, I realized I’d misread the directions the first time and added only one tablespoon of lemon juice rather than the two, called for.
The second batch, using the correct recipe is perfect.
Apparently, the lemon juice is important, because I have 6 jars of jellyless jelly.

I’ve made jam many times with no problem. The jam instructions don’t call for lemon juice at all, so I’m guessing the lemon replaces something that exists in the berry pulp.

I’m thinking that if I put it all back in the pan, reheat it to a boil, adding the missing lemon juice all will be well.
Will this work, or is my jelly to remain blackberry soup?
Thanks, in advance, for any suggestions.

2

That would be my recommendation. If it doesn’t work, you still have a great potential topping for ice cream or pancakes.

Google also yielded a number of hits for “blackberry soup.”

3

Pectin only gels in high acid situations which is why your jelly is runny. There should be no reason why adding more lemon juice now won’t fix the problem.

4

Thank you both, I’m going to try it tomorrow, (tonight, if I can’t sleep) I’ll let you know if it works. :slight_smile: