I followed the directions for quince jelly in the Joy of Cooking. It did not jell correctly. I had already sealed the jars. My question is: What can I do with this jelly now? Can I re-cook it?
There is a great web site that can answer many questions about problem jams and jellys. See http://www.extension.umn.edu/extensionnews.html for information on recovering jams and jellies that do not gel the first time.
Source: Douglas Holt, Ph.D., Chair
of Food Science Program & State Extension Specialist for
Food Safety, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009