What Fruit Stops Jelly Setting?

What fruit doesn't make a jelly set?

The kids want me to make a jelly with fruit in the bottom - but I remember once been told that certain fruits stop the jelly from setting - but which ones - please help!

Fresh pineapple, kiwi, or papaya as each of these fruits, and a few others, contains high enough levels of an enzyme that breaks down protein to stop the jelly from setting. Frozen versions will have the same problems but canned ones have been heated and this has made the enzymes lose their chemical properties, and thus should be safe to use in your jellies.

Hope that helps and have fun.

How to make plain jelly made up of syrup, gelatin and fruit pieces?

ive eaten two types of jellies, one of them being more semisolid than the other type. how can i make a more semisolid jelly? is there readymade jelly mixture in stores that can make the jelly more "tight"? i dont even know how to make plain jelly made up of sweet syrup, gelatin and a small piece of soft fruit inside. Can anyone share me a recipe pls? thx...

I'm thinking that what you need is a package of sure jell, any grocery store should have it. the directions are on the package. Plain jelly is made with sugar and fruit juice. Jam contains the same plus bits of fruit.

How to make Jelly with a breadmaker BUT with less sugar??

I know how the whole jelly making works with my breadmaker...BUT with certain fruites i dont need to add so much sugar to it....but i know the sugar makes it thick so... can anyone tell me what and how ya be using maybe something else to make the jelly thick without adding much or no sugar? thank ya guys so much. I bought a pack of *Sure-Jelly*-*Premium Fruit Pectin* but it doesnt say how to use it with a breadmaker machine... some one else knows??

Does this one use less sugar than the one you have? If not, you could substitute Splenda for the sugar...

2 1/2 cups raspberries
1 3/4 cup sugar
2 ounces liquid pectin


The Magic Chef Breadmaker makes it a snap. Cut up about 2 1/2 cups of fresh fruit. Add no more than 1 3/4 cups of sugar (to 2 1/2 cups fruit) and a package of fruit pectin. Place all ingredients into the Bread Pan. Insert Bread Pan into breadmaker. Select "Basic" setting. Press Start/Stop for 1 second to begin the mixing process. Allow this mixing to continue for no more than 6 min. Press Start/Stop for 3 sec. to stop this cycle. Select "Bake" setting and press Start/Stop button for 1 second to start the baking program. After 60 min. the Bake cycle is finished. Remove the bread pan with oven mitts. Let cool for 45 min., and then your contents into glass jars. Close tightly and store in refrigerator. Use same recipe for strawberry and blueberry jams.

Newbie Canning Question? Jam & Jelly does not jell all the way and fruit floats to the top?

I made mixed berry jam and concord grape jelly. I followed all directions precisely and adjusted time according to altitude, but my jelly is like syrup and jam is slightly under the consistency it should be. Also My fruit floats to the top in my jams. I Made applesauce, marinara, and salsa with success just do not know what i am doing wrong with the jams and jellies. Any suggestions or help would be great.

Usually jelly that doesn't completely gel means that either the mixture didn't get hot enough (220 degrees) or the proportion of fruit and suger were off. Since you followed the recipe exactly there are a couple other possibilites:

Was the fruit ripe and firm? Slightly underripe fruit means the amount of sugar in the fruit is lower than it should be. If it's overripe (soft) there will be too much liquid in the jelly.

If your recipe didn't use pectin, that's probably your easiest fix. It's easier to get a consistent result with pectin (Sure-jel powder or Certo liquid).

Good luck, and congratulations on your good results with the applesauce, marinara, and salsa!

Jam and Jelly Makers: Can sugar-free jelly be made with sugar-free flavored gelatin? Do you have a recipe?

I like jelly and have had no luck finding a realistic recipe on the Internet for sugar-free jelly made with sugar-free gelatin. I really like those little tubs of mixed fruit jelly that can be found at resturants and bed and breakfast's but they don't have sugar-free ones. I thought to make my own using sugar-free mixed fruit gelatin. If possible, I would like to make a sugar-free recreation of smuckers mixed fruit jelly. Can my jelly idea be done? If yes, would you please provide a recipe? If no, why won't this concept work? I would also like to know if there is a sugar-free mixed fruit jelly out there I don't know about that I can purchase if all else fails. Thank You For Your Time! ^_^ Thank you for your response. I need a recipe that uses flavored (mixed fruit) gelatin not unflavored gelatin.

Sugar Free Grape Jelly
1/2 cup unsweetened grape juice
1 teaspoon fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup cold water

1. Bring grape juice and lemon juice to boil; reduce heat and simmer for 4 minutes.
2. While simmering, soak gelatine in cold water until dissolved.
3. Remove juice from heat.
4. Add gelatine to hot grape juice; mix well.
5. When cool, pour into small sterilized containers and refrigerate.
6. Makes 1 1/2 to 2 cups.

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