This is due to the pectin pre-setting. This is caused by too much acid in the recipe, adding sugar too fast (which drops the batch temperature), or pouring at too low of a temperature. All of these mistakes will make your jelly pre-set.
This is due to the pectin pre-setting. This is caused by too much acid in the recipe, adding sugar too fast (which drops the batch temperature), or pouring at too low of a temperature. All of these mistakes will make your jelly pre-set.