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There can be a number of different reasons for jelly not setting. You may have had too much or too little sugar, juice, or pectin. You may have not put the pectin in at the right time. Powdered pectin is added with the juice and spices and brought to a full rolling boil, then the sugar is added and returned to a full rolling boil again for usually one minute. For full instructions refer to the National Center for Home Food Preservation (NCHFP) website, it is a great source for current research-based recommendations for most methods of home food preservation.

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Q: Why would the frozen chokecherry juice not set when you made jelly?
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