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Post by thepup on Oct 6, 2003 13:00:39 GMT -6
My jelly is like rubber, is there anything I can do to salvage it?
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Post by cuteascountry_Shortcake on Oct 6, 2003 14:13:35 GMT -6
Hi thepup, Sorry you are having problems with the way your jelly turned out. Here is something I found that may help. muextension.missouri.edu/explore/qa/foodnutrition0003.htmJam too stiff Question: I have overcooked a batch of loganberry jam and is a bit too stiff. I don't want to dump it. Is there a way to save it? Reply: I have never found a really sure way to correct a jam that is too stiff. Generally it means there is too much pectin in the jam. Here's a trick that has worked for me a time or two. Heat some of the jam to soften it and adding a small amount of apple juice (say 2 to 4 tablespoons per pint of jelly). Bring the mixture just to a boil and fill jars and seal as you normally would. Douglas L. Holt Food Science Program State Extension Specialist for Food Safety More food and nutrition questions and answers |
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