Need to know if the apple juice that o made for jelly has to be completely strained or can there be some pulp. I've been forcing it through a cheese cloth for what seems like forever. Thanx.
Patience is worth a bushel of brains...from a chinese fortune cookie
Ok so I made the jelly anyway. Boiled down 6 lbs of apples. Strained and strained. Got 4 cups of juice. Boiled it for what seeme.cd like 20 min. I prefer the freezer test for jelling. Couldn't get it to setup. Said screw it I'll can it anyway. About that time it decided to setup. Got 2 1/2 half pints. Frustrated. Can't figure out what happened.
Patience is worth a bushel of brains...from a chinese fortune cookie
I have the same situation going on with a recipe for watermelon jelly. I strained off the juice, but I think the recipe I used has too much liquid and it didn't set.
I'm going to adjust it to a recipe I use for my Queen Anne's Lace Jelly, but use the watermelon juice in place of the "tea."
I hope it works too.
I had hopes to make an apple/honey jelly this year, but never got the apples that were promised to me. Maybe next year.
The key is it stir constantly to get this to set. The tiny purple center on the flower does cause this to naturally turn a slight pinkish color. You can add food coloring, but we don't.
looking for a quick reply jelly making
Posted - Sep 27 2012 : 09:57:19 AM
