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Thread: Jelly, jelly & more jelly.

  1. #1
    Ross@home Guest

    Default Jelly, jelly & more jelly.

    About the only crops of any consequence so far this hot dry summer
    have been red currants and red raspberries.
    Today we steam juiced some of each then proceeded to make jelly.
    Some straight red currant jelly, some spiced red currant jelly and two
    different blends of red currant & red raspberry jelly. A grand total
    of 36-250ml jars.
    For some reason one batch of the blended juice didn't jell properly so
    it's either label it as syrup or dump them and try to fix it. We'll
    make that decision after tomorrow morning's coffee.

    Ross.
    Southern Ontario, Canada

  2. #2
    George Shirley Guest

    Default Re: Jelly, jelly & more jelly.

    On 7/19/2012 10:47 PM, Ross@home wrote:
    > About the only crops of any consequence so far this hot dry summer
    > have been red currants and red raspberries.
    > Today we steam juiced some of each then proceeded to make jelly.
    > Some straight red currant jelly, some spiced red currant jelly and two
    > different blends of red currant & red raspberry jelly. A grand total
    > of 36-250ml jars.
    > For some reason one batch of the blended juice didn't jell properly so
    > it's either label it as syrup or dump them and try to fix it. We'll
    > make that decision after tomorrow morning's coffee.
    >
    > Ross.
    > Southern Ontario, Canada
    >

    Used to have a friend, Bill Loke, up in your area. I would trade him
    gumbo file and bay leaves for dried black currants. Do wish the things
    would grow down here.

    Your jelly sounds nice Ross, it's always satisfying to make your own food.

    George, Southwest Louisiana, US of A

  3. #3
    Melba's Jammin' Guest

    Default Re: Jelly, jelly & more jelly.

    In article <[email protected]>, Ross@home
    wrote:

    > About the only crops of any consequence so far this hot dry summer
    > have been red currants and red raspberries.
    > Today we steam juiced some of each then proceeded to make jelly.
    > Some straight red currant jelly, some spiced red currant jelly and two
    > different blends of red currant & red raspberry jelly. A grand total
    > of 36-250ml jars.
    > For some reason one batch of the blended juice didn't jell properly so
    > it's either label it as syrup or dump them and try to fix it. We'll
    > make that decision after tomorrow morning's coffee.
    >
    > Ross.
    > Southern Ontario, Canada


    I vote for syrup -- you've already put enough into those currants and
    berries.
    --
    Barb,
    http://www.barbschaller.com, as of June 6, 2012

  4. #4
    Ross@home Guest

    Default Re: Jelly, jelly & more jelly.

    On Sat, 21 Jul 2012 19:11:20 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>, Ross@home
    >wrote:
    >
    >> About the only crops of any consequence so far this hot dry summer
    >> have been red currants and red raspberries.
    >> Today we steam juiced some of each then proceeded to make jelly.
    >> Some straight red currant jelly, some spiced red currant jelly and two
    >> different blends of red currant & red raspberry jelly. A grand total
    >> of 36-250ml jars.
    >> For some reason one batch of the blended juice didn't jell properly so
    >> it's either label it as syrup or dump them and try to fix it. We'll
    >> make that decision after tomorrow morning's coffee.
    >>
    >> Ross.
    >> Southern Ontario, Canada

    >
    >I vote for syrup -- you've already put enough into those currants and
    >berries.


    It was a toss up.
    We finally dumped the syrup back into the jelly pot, brought it to the
    boil and kept checking the temperature with an instant read
    thermometer. Turned off the heat when it reached 220F. Ladled back
    into clean hot jars. Being of Scots heritage, I re-used the old lids.
    BWB again for 10 minutes and we now have 8-250ml jars of nicely set
    jelly.
    Hope the kids & grandkids appreciate the work involved ;-).

    Ross.
    Southern Ontario, Canada

  5. #5
    Melba's Jammin' Guest

    Default Re: Jelly, jelly & more jelly.

    In article <[email protected]>, Ross@home
    wrote:

    > We finally dumped the syrup back into the jelly pot, brought it to the
    > boil and kept checking the temperature with an instant read
    > thermometer. Turned off the heat when it reached 220F. Ladled back
    > into clean hot jars. Being of Scots heritage, I re-used the old lids.
    > BWB again for 10 minutes and we now have 8-250ml jars of nicely set
    > jelly.
    > Hope the kids & grandkids appreciate the work involved ;-).


    Dreamer. They only notice the work when you want them to do it.

    --
    Barb,
    http://www.barbschaller.com, as of July 25, 2012

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