I do not have a lot of experience with jams and/or jellies, but the first thing I noticed when looking at the recipe is that there is no pectin or other thickening agent in the ingredients. From the recipe, it appears to me that it would be either a "refrigerator" or "freezer" jelly. However, I've never gone though the sterilization and sealing process with either of those.It does state at the beginning that this jelly is not one that will keep for long, which also leads me to believe that it is intended for the refrigerator or freezer. If so, there would be no need to go through the entire "canning" process stated. For these types of jams, I've always just made sure the containers were sterile, i.e., no sealing necessary.Have you tried to e-mail anyone at that site about the source of the recipe and your dilemma? It is possible that the contributor may work there, or the author of the article can recheck their notes.I would recommend getting it in either the refrigerator or freezer straight away. Good luck ~ I know how much work that is
How long does it take for blackberry jelly to set?
Linear Mode
