How To Make Jelly or Jam Set Faster & Firmer

cooking jam timer

Many jelly and jam lovers prefer their spreadable preserves to be a little softer or even runny so that it spreads easier on a peanut butter sandwich. However, there are also those who like them more solid or thick. As a jelly maker and a devoted member of the second group, I have been experimenting for several years now on making jelly that sets quickly and firmly.

There are three main ways to make jelly set faster with a nice firm consistency. The first way is by cooking it longer. The second way is to add more pectin to each batch. The third way is to incorporate both methods by cooking each batch longer and adding extra pectin.

All methods are easy to do and result in a firm product that begins to gel long before it is cool. Personally, I almost always use method number three. By the time the jelly is completely cool, it will be completely set. That typically takes about 45 minutes to an hour. Let’s take a look at each of these methods more closely.

Method 1: Cook the Jelly Longer

The standard recipe for making jelly which can be found in the instructions in the fruit pectin boxes instructs you to boil the jelly for one minute and to process in the boiling water bath for five minutes. By this process, quite often it is the next day after the jelly has cooled completely and has sat, untouched, for 24 or so hours, before it sets completely, and then it is usually a set that is not too firm and is spreadable and even sometimes a bit runny.

My recipe, which was passed down to me by my mother and to her by her mother (you get the picture), instructs you to allow the jelly to cook for 7-9 minutes. This way, I am able to eliminate the step of the boiling water bath as the jars and lids have been sterilized by boiling while the jelly is being cooked. And by cooking the jelly for the 9 minutes, it is much firmer than the boiling water bath method and overcooking is not a concern.

Also, at the time the jelly is poured into the jelly jars, the jelly is still at the boiling point, the jars are sitting in boiling water, and the lids are sitting in water that has been boiled and is still hot. So, everything is sterilized, fully cooked, and sealed securely so that it is completely safe for my family’s use. With this method, it is rare for any of the lids to fail to seal properly.

By cooking my jelly and jams longer they usually set within an hour.

Adjustment For Making Jams

For jam, It is too difficult to cook the jam for a longer period because of the risk of scorching or burning and because the juice is likely to evaporate and leave the jam too dry. Therefore, I cook for 3 minutes and use the boiling water bath method for 10 minutes.

Method 2: Add More Pectin

The second way of getting a firmer set is by adding a little more pectin. Using one package of boxed pectin will most of the time give you jelly that is set well with just a little jiggle to it. I used one box of pectin per batch for many years and got a more firm result by cooking each batch longer as discussed in Method Number One. Several people I know use a box and a half of pre-packaged pectin per batch to get a firmer jelly.

However, after I started making many batches of jelly at the time, I discovered it was much more cost-effective to use bulk pectin for jelly and jam, and gave me the choice to decide how much to use per batch rather than being limited to the amount packaged in each box. By the way, I wrote an article on what I think the best pectin brands are, be sure to check it out.

Bulk pectin is purchased by the pound. The amount of bulk pectin that is recommended by the manufacturer to use per batch is 3 tablespoons. However, I always use 4 tablespoons of the pectin per batch as I like my jelly to be more firm and to set more quickly.

Method number two is to either use 4 tablespoons of bulk fruit pectin or one and one-half boxes of the pre-packaged fruit pectin.

Method 3: Cook Longer and Add More Pectin

Combine Methods One and Two: Use 4 tablespoons of bulk fruit pectin or one and one-half boxes of pre-packaged fruit pectin and cook each batch of jelly for 9 minutes, omitting the boiling water bath method. This should give you a very firm jelly with the shortest possible set time.

What to Do If Your Jelly or Jam Doesn’t Set Properly

Occasionally, it seems that no matter what you do, at least one batch will not set properly. Did you ever have this happen? You just made 6 batches of blackberry jelly and it is beautiful! But, for some unknown reason, when you check it a couple of hours later, all the jars have set except for the jars from one batch. So, you say, maybe by tomorrow morning it will have set…, but no dice! When tomorrow morning comes, those jars still have the consistency of half-set jello.

How could this happen? You count the empty pectin boxes to make sure there are 6…check!  Maybe you didn’t put in the right amount of sugar, but, no, you distinctly remember triple measuring sugar for all 6 batches before you started making the jelly…check!  Maybe you didn’t cook it enough. But how could that happen when you set the timer for each batch…check! The question is, what made the one batch refuse to set properly? That is just one of life’s little mysteries, and we may never know the answer.

When you have jelly that doesn’t set, here’s what you do:

  1. Start the process by placing jars that have been washed in hot, soapy water and rinsed well, in a pan of water, bring the water to the boiling point and allow them to boil for the entire time the jam is cooking.
  2. Bring another pan of water to a boil, then reduce heat to simmering and place lids in that water until needed.
  3. Open all the jars.
  4. Pour the jelly back into the pot.
  5. Add another half box of pectin (or 2 tablespoons of bulk pectin).
  6. Cook for 2-3 minutes more. 
  7. At that point, turn off the burner, remove any foam from the top of the jelly, and pour it into prepared jars.
  8. Wipe the jar rims with a clean damp cloth before affixing lids to make sure there is nothing on the rims to prevent a good seal.
  9. Affix lids that have also been in hot water for at least ten minutes.
  10. Move jars to the prepared surface where they will sit, unmoved, until completely cool.

Can I Reuse the Lids?

It is usually alright to reuse your lids, but I do not recommend it. However, if you are making the jelly for your own use, go ahead and reuse the lids as you can always immediately refrigerate any jars that do not seal properly and use those jars first.

Ways to Make Sure That Jelly and Jams Set Correctly

  1. Measure exactly
    One of the best ways to make sure jelly sets properly every time is to always measure exactly. Making jelly that sets properly has to contain the proper ratio of fruit/juice to sugar to pectin. Follow your recipe and measure all ingredients exactly. The recipes provided by the pectin makers are tried and true, and you can depend on them.
    I have a certain set of measuring cups that I use for all jelly making, and I use the same cup for juice and for sugar. Many measuring cups make it difficult to get an exact measurement, so I use one that I fill all the way to the top so that all ingredients are measured the same.

  2. Use a timer
    It is very difficult to get the same results with every batch of jelly if you don’t cook them the same length of time. Using a timer is the best way to achieve that goal. I used to watch the clock and try to get the time right, but quite often either my mind would wander, the phone would ring, or something else would distract me from my task, and I wouldn’t be able to remember just how long I had cooked that jelly! It’s much easier now as most stoves have a built-in timer, or you could use the timer on your phone or watch. Even most microwaves have a timer these days.
  3. Let it set for 24 hours
    When your jars of jelly are finished and you put them on a towel to cool, be sure you leave them untouched for about 24 hours so you don’t disturb the way they set. I know it is hard to keep from picking them up to see how they look, but you get a faster and firmer set if you let them sit untouched until the next day.

Final Thoughts

If you are a serious jelly maker and would like to fine-tune your jelly-making process, I would recommend following all of these tips of making jelly set firmer and faster: cooking longer, adding more pectin, measuring exactly, using a timer, and giving them about 24 hours to cool and set. Give it a try and see what you think. Bet you’ll love it, and you’ll get rave reviews from your family!

Anne James

Hi, I'm Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page. I hope your visit here has been a sweet one.

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