Weeping jelly is most often caused by too much acid in the fruit or recipe in general. A low pH gel is very brittle and will squeeze water out, producing a liquid layer between the jelly and the glass. Solution: raise the pH. This can be accomplished by either omitting or reducing acidic ingredients or adding a buffer like Sodium Citrate. In some cases, switching from our Pacific Pectin Mix to our Pacific Pectin Mix no Acid will solve the problem as well.