What should you do if mix up the fruit pectin and sugar steps when making jelly?

It's unfortunate you mixed up the steps! But don't worry, it's not the end of the world. Here's what you should do:

If you added sugar before the pectin:

* Assess the situation: Is the sugar fully dissolved? If so, the pectin may still work, but you might need to add extra pectin.

* Add extra pectin: Use the same amount of pectin you initially planned to use, but be sure to follow the instructions on the pectin package for adding it to hot liquid.

* Heat and test: Bring the mixture to a full rolling boil, then test for setting point. If it's not set, repeat the process with additional pectin until it reaches the desired consistency.

If you added pectin before the sugar:

* Don't despair! This scenario is more challenging, but not impossible to fix.

* Heat and dissolve the sugar: Bring the mixture to a full rolling boil to fully dissolve the sugar.

* Monitor carefully: Keep a close eye on the mixture as it boils. The pectin may begin to break down and the jelly may not set properly.

* Test the setting point: Use a cold plate test to check if the jelly is setting. If it's not, you might need to start over with a new batch.

General tips for fixing a jelly mix-up:

* Always follow the pectin package instructions. Each type of pectin has its own specific requirements for sugar and heat.

* Use a thermometer. This will help you monitor the temperature of the jelly mixture and ensure it reaches the correct boiling point.

* Test for setting point. Use a cold plate test to determine if the jelly is setting correctly.

* Don't be afraid to experiment. If your jelly doesn't set perfectly, don't be discouraged. You can always try adjusting the recipe next time.

Remember: Making jelly is a process, and sometimes things don't go exactly as planned. The key is to stay calm, troubleshoot the problem, and adjust accordingly!