Confession: I've never made jelly.
Not true jelly, anyway. . . you know, the kind that's made of only sugar and fruit juice.
But, I had this big bowlful of leftover pear juice from my cinnamon pear canning last week and hated to throw it out, so I decided to try turning it into jelly.
So, I added some more sugar so that the total sugar was what my canning book called for.
(As you can see, I was working on multiple projects at once. Maybe that was my problem -- multi-tasking failure)
I brought the mixture to 220 degrees as my recipe advised. Then, I checked for it to "sheet" off the spoon the way the book described. It didn't. I let it sit at 220 degrees for several minutes, but it never did thicken up.
I went ahead and jarred it up, hoping that it might thicken during canning.
As you can see here, it didn't. Oh, well. Since it was just leftover juice, I'm only out my time and the cost of a couple cups of sugar.
Those more experienced canners, suggestions? What went wrong here?