Re: Jelly?
[Re: MJM]
#7638299
07/30/22 12:51 PM
07/30/22 12:51 PM
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Joined: Nov 2015
Posts: 16,951 OH
Catch22
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Posts: 16,951
OH
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That sounds good. I was just thinking yesterday how my Mama used to seal her jam with wax.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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Re: Jelly?
[Re: gcs]
#7638356
07/30/22 02:36 PM
07/30/22 02:36 PM
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Joined: Jan 2007
Posts: 25,592 Georgia
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Posts: 25,592
Georgia
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When I made jelly I'd add a couple handfuls of crabapples to the mix, also included unripe fruit, very high in natural pectin, I never used sure gel. That's the old way before store-bought pectin was available. I've done it but got better things to do than stir a pot all day.
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Re: Jelly?
[Re: MJM]
#7639123
07/31/22 06:51 PM
07/31/22 06:51 PM
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Joined: Dec 2006
Posts: 7,591 SW Pa
Bob Jameson
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Hard boil is a must for the jelly or jams to set well. I had to do a small batch over years back and re cook it. I like thick jam not syrupy ice cream type topping. The flavor is still good but the texture is missing. Some I keep for ice cream but really love the heavy paste type jams. Just like I prefer my lures. It is best to over cook a batch then under cook it. If it isn't setting pretty quick when putting it in your jars then it won't get much better after it cools. I could make some fine jam from those cherries. I much prefer jams. It is a shame to waste the whole cherry for some juice squeezings.
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Re: Jelly?
[Re: MJM]
#7639196
07/31/22 08:02 PM
07/31/22 08:02 PM
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Joined: Dec 2006
Posts: 9,684 ND
MJM
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We will make a batch of jelly and a batch jam. It will be way more than we need.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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