i've put up plum jelly like the sure jel box says, and some jelled, and some didn't. what do i do with the ones that didn't jell. i'll redo them, but really don't know how.

Hi Sharon,

Make sure you don't use all fruit that's overripe. It helps to use a jelly thermometer or do a jelly test - when the jelly is boiled long enough it will sheet from a spoon or gel on a cold plate.

You can redo your jelly or add it to another batch. Or you can use it as a fruit syrup for pancakes, waffles or ice cream! Or stir it into yogurt or pour it over a pound cake or angel food cake. If you add it to some whole fruit, you can bake it in a pie or turnovers. Or turn it into a dipping sauce - plum sauce is good with egg rolls or other Chinese dishes.

-- CM

Is Sure Gel the same as Certo / pectin?

Hi Laurie,

They are both brand names of pectin, but both brands have several different pectin types.

-- CM

I have done this 5 minute invert many times. It's worked great! However, I've always used the Sure Gel in the pink box. This year I used the yellow box. Not so great. It didn't set up as nicely. So, lesson, use what you KNOW to work!