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Thread: candy again

  1. #1
    ljp Guest

    Default candy again

    I'm not very successful making apple jelly. I had a jar that was sweet
    juice. I decided to boil it some more in an attempt to get it to set.
    I boiled and boiled. The jelly wouldn't sheet off the spoon. The
    spoonful popped in the freezer continued to run. Finally, the jelly on
    the plate set. I poured the jelly into a jar. As it cooled, the jelly
    turned solid. It is now a really sweet fruit leather

    I've got two more jars to boil down.

    What's the trick? This is the second time I made candy -- at least
    this time it isn't scorched.

  2. #2
    zxcvbob Guest

    Default Re: candy again

    ljp wrote:
    > I'm not very successful making apple jelly. I had a jar that was sweet
    > juice. I decided to boil it some more in an attempt to get it to set.
    > I boiled and boiled. The jelly wouldn't sheet off the spoon. The
    > spoonful popped in the freezer continued to run. Finally, the jelly on
    > the plate set. I poured the jelly into a jar. As it cooled, the jelly
    > turned solid. It is now a really sweet fruit leather
    >
    > I've got two more jars to boil down.
    >
    > What's the trick? This is the second time I made candy -- at least
    > this time it isn't scorched.



    The trick is Certo(R) liquid pectin. It kind of sounds like your
    juice didn't have much natural pectin and you cooked it down into
    candy. If the juice mostly just tastes sweet, you might need to add
    some lemon juice to spark it up a bit.

    Just follow the instructions on the Certo packet; I think for apple
    jelly it takes 5 cups of juice and 7.5 cups of sugar for one batch
    (that's a lot of sugar!)

    -Bob

  3. #3
    Melba's Jammin' Guest

    Default Re: candy again

    In article
    <[email protected]>,
    ljp <[email protected]> wrote:

    > I'm not very successful making apple jelly. I had a jar that was sweet
    > juice. I decided to boil it some more in an attempt to get it to set.
    > I boiled and boiled. The jelly wouldn't sheet off the spoon. The
    > spoonful popped in the freezer continued to run. Finally, the jelly on
    > the plate set. I poured the jelly into a jar. As it cooled, the jelly
    > turned solid. It is now a really sweet fruit leather
    >
    > I've got two more jars to boil down.
    >
    > What's the trick? This is the second time I made candy -- at least
    > this time it isn't scorched.


    What kind of apple juice? Sour apples have lots of natural pectin -- I
    can make a lovely crab apple jelly by boiling sugar and juice. Mostly,
    I use pectin. I'm partial to powdered pectin; liquid delivers a little
    bit softer set, and jelly should be firm.
    --
    Barb,
    http://web.me.com/barbschaller July 27, 2011. Read it and weep.

  4. #4
    Dave Balderstone Guest

    Default Re: candy again

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > ljp <[email protected]> wrote:
    >
    > > I'm not very successful making apple jelly. I had a jar that was sweet
    > > juice. I decided to boil it some more in an attempt to get it to set.
    > > I boiled and boiled. The jelly wouldn't sheet off the spoon. The
    > > spoonful popped in the freezer continued to run. Finally, the jelly on
    > > the plate set. I poured the jelly into a jar. As it cooled, the jelly
    > > turned solid. It is now a really sweet fruit leather
    > >
    > > I've got two more jars to boil down.
    > >
    > > What's the trick? This is the second time I made candy -- at least
    > > this time it isn't scorched.

    >
    > What kind of apple juice? Sour apples have lots of natural pectin -- I
    > can make a lovely crab apple jelly by boiling sugar and juice. Mostly,
    > I use pectin. I'm partial to powdered pectin; liquid delivers a little
    > bit softer set, and jelly should be firm.


    When I make crab apple jelly I don't have to use pectin. But my
    Norlands definitely need it.

    With the Norlands, I make apple butter rather than jelly...

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