In article
outcooking.com>,
"brycin" > wrote:

> When my first batch of muscadines came in my sis-in-law said she wanted
> jelly. Having never made it, I searched the web for recipes. They all
> were pretty much the same. I made it today and it didn't jell. I put a
> quarter cup in the fridge and it is still liquid after 10 hours. Not sure
> what I did wrong. The recipe I used was at
> www.jelleyjar.com/kitchen/muscadine. I only had 1 packet of pectin,
> however. Since most recipes didn't call for any I thought that would do.
> Obviously I am new to jelly making. Is it too late to fix it? Do I have
> grape juice instead?

That's a pretty poor rendering of a recipe, IMO.
- It doesn't look like enough sugar for the amount of juice you might
get (an unspecified amount at that)
- It doesn't say what kind of pectin to use (liquid or powder)
- The pectin is never mentioned in the cooking method as to when it's
used
- You didn't follow the recipe - the amount of pectin is important --
but I still don't know what kind you were supposed to have used.

Contact the website owner and see what he/she has to say about it.

And/or look up re-make instructions at the NCHFP site. Information is
there.
<http://www.uga.edu/nchfp/>

Sorry I'm not more encouraging.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
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