Jelly setting question.

I made a batch of raspberry jelly yesterday using Bernardin pectin crystals. The directions on the package insert were wrong, there was a misprint, and my jelly didn't set.

Basically, the instructions said to add all ingredients including the sugar and boil. In the next step, it said to add the sugar and bring return to a boil. Obviously, you can't add all the sugar twice.

I added the sugar right away with the juice, pectin and lemon and I now realize that it shouldn't have been added until after the juices boiled. Thank you Bernardin!

Is there any way I can get the jelly to set or do I have a whole lot of raspberry half-set jelly that is pretty much useless to me?

FACE. PALM.

Source: http://cooking.livejournal.com/9049045.html

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