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Farm Kitchen:  Black Raspberry Jelly  |
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mrsmoosepants
Farmgirl in Training
21 Posts
Sara
Lackawanna
NY
USA
21 Posts |
 Posted - Jul 10 2009 : 12:46:19 PM
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How long should this take to set?
I used the recipe on the Certo package, 3 cup juice, 1/4 c lemon juice, 5 c sugar & 1 pouch of Certo.
It looks runnier than grape jelly at the same stage, but I've never worked with black raspberries before, unless it was in pre-made ice cream  |
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laurzgot
True Blue Farmgirl
1829 Posts
Laurie
Alvin
Texas
USA
1829 Posts |
Posted - Jul 10 2009 : 1:51:07 PM
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I've made red raspberries before but not black. Did you get the cooking temp up to 221 degrees? Thats supposed to be the perfect jell point. Hope this helps.
Laurie
suburban countrygirl at heart |
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mrsmoosepants
Farmgirl in Training
21 Posts
Sara
Lackawanna
NY
USA
21 Posts |
Posted - Jul 10 2009 : 2:15:16 PM
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| I did not check the temp as I was cooking it, just got it up to a rolling boil, added Certo, then back to a rolling boil for 1min, then off the heat. Not sure what the temp for a rolling boil is. |
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Suzan
True Blue Farmgirl
659 Posts
suzanne
duncannon
pa
USA
659 Posts |
Posted - Jul 14 2009 : 3:25:05 PM
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| I have had terrible luck with certo and ball pectin. I've switched to surejell and things are jelling much better. |
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mrsmoosepants
Farmgirl in Training
21 Posts
Sara
Lackawanna
NY
USA
21 Posts |
Posted - Jul 14 2009 : 4:15:13 PM
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Both batches of jelly set just fine. I did have 2 jars in the car, and forgot about them, they are back to liquid again. Not sure what I can do with them, except sauce/syrup.
Suzan - did you switch from liquid to powder, cause I thought Certo was made by SureJell? I've never tried the powder before, but I bought a box of the no - less sugar needed stuff. |
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Farm Kitchen: Black Raspberry Jelly |
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Black Raspberry Jelly
