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Farm Kitchen:  Why did my jelly come out like thick syrup  |
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JRZFarmgrl
Farmgirl in Training
23 Posts
Denise
Elkhorn
Nebraska
USA
23 Posts |
 Posted - Nov 27 2006 : 04:03:35 AM
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I made a wonderful batch of meyer lemon jelly and meyer lemon honey jelly and both are wobbly and pourable! There is some jelling but- not enough. I followed the recipes EXACTLY and not sure why it didn't work out. Never have this problem with strawberry preserves--could it be because I am working with citrus? Any suggestions for the next batch?
Denise
So plant your own garden and decorate your own soul instead of waiting for someone to bring you flowers |
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peapodjane
True Blue Farmgirl
127 Posts
127 Posts |
Posted - Nov 27 2006 : 06:44:33 AM
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Hi,
Does the recipe say anything about how long it might take for the jelling to take place? I have one recipe where it takes about a day or more after the total process is finished for the jelly to become nicely jelled.
peapodjane |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Nov 27 2006 : 07:05:12 AM
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I recently had the same problem with a recipe, had to uncan everything and recook the mixture and add another full packet of pectin...then process again.
But after that it jelled up terrifically.maybe someone has a better solution?
~Seize the Day! Live, Love, Laugh~ |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Nov 27 2006 : 08:01:47 AM
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Here's my solution for when that happens.
Change the labels. It's not strawberry jam, it's strawberry syrup. 
I would think this lemon syrup would be devastating drizzled onto layers of yellow cake. Think of a hot summer day, and slicing into a layer cake that has been drenched in a lemon syrup. Yummeh! |
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JRZFarmgrl
Farmgirl in Training
23 Posts
Denise
Elkhorn
Nebraska
USA
23 Posts |
Posted - Nov 27 2006 : 08:36:03 AM
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I like the changing perspective thing best of all--it is wonderful lemon syrup---we used it Thanksgiving morning on oven baked french toast. The same thing happened to me last year with marmalade and I thought perhaps it was more challenging to get the citrus fruits to gel up. A friend of mine suggested using a candy thermometer and making sure it reaches 220 degrees. I am going to try another batch later this week and hope that it will actually be jelly instead of syrup.
So plant your own garden and decorate your own soul instead of waiting for someone to bring you flowers |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Nov 27 2006 : 10:44:58 AM
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I have a recipe for lemon marmalade that I made a few weeks back(not the recipe I mentioned that did not jell up, but this one worked beautifully) and it jelled up beautifully and tasted umm yummy! The key though was it had to steep overnight then you add the pectin the next day after you bring the mixture to a quick boil.
Anyhow if you'd like the recipe just email me.
~Seize the Day! Live, Love, Laugh~ |
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JRZFarmgrl
Farmgirl in Training
23 Posts
Denise
Elkhorn
Nebraska
USA
23 Posts |
Posted - Nov 27 2006 : 1:50:04 PM
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Yes, I would LOVE the recipe. I emailed you.
So plant your own garden and decorate your own soul instead of waiting for someone to bring you flowers |
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Nov 27 2006 : 2:38:11 PM
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I had a similar problem with wild grape jelly. I used Splenda instead of sugar. My husband is calling it "grape sauce". It is very runny. It does get a little bit jelled if I put it in the refrigerator.
Now I can't think of what on earth I would serve with grape sauce. Maybe I could make barbecue sauce if I add a bottle of ketchup, some honey, and a drop of liquid smoke...
But lemon syrup sounds wonderful!
If you want to try it, I found some recipes for "remaking" jellies at http://www.uga.edu/nchfp/how/can_07/remake_soft_jelly.html
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Nov 27 2006 : 3:15:16 PM
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Lemon Marmalade
Lemon Marmalade
About 11 medium sized lemons
1/2 cup water
6 cups sugar
1/2 bottle (6 oz. size) liquid pectin
Use small sharp knife to slice off all the thin outer yellow peel from
lemons.cut into slivers.
Then ream the juice from the lemons.
You should have 1 3/4 cups peel and 2 cups lemon juice.
Combine peel, water, and 1/2 of the lemon juice in a 3 qut. or larger
saucepan.
Bring to boiling: then cover and simmer until peel is tender when
pierced(about 25 minutes)
Add remaining juice and the sugar to the pan:cook, stitting until the sugar
dissolves.
Then turn heat high and bring to a full rolling boil.
Remove from heat, cover, and let stand at room temperature for 18 to 24
hours.
Prepare 4 half pint jars. (sterilize in boiling water bath)
After the 18-24 hrs....Rapidly return marmalade to boiling, stirring to
prevent sticking.
Stir in pectin and boil stirring constantly for exactly 1 minute.
Quickly skim off any foam that forms.
Ladle mixture into ready jars, filling to 1/8th inch of top.
Process jars in boiling water bath for 10 minutes.
Makes 4 half pints.
~Seize the Day! Live, Love, Laugh~ |
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Farm Kitchen: Why did my jelly come out like thick syrup |
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Why did my jelly come out like thick syrup
