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Thread: Jelly Making

  1. #1
    The Cook Guest

    Default Jelly Making

    I started some orange marmalade a month or so ago that did not set. It
    is sitting on the counter waiting for me to recook the stuff. One
    batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
    neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
    Right now I have rhubarb and strawberries dripping for jelly.

    Can you guess that I am trying to use up my strawberries and rhubarb.
    I also made the rhubarb cake from the recipe that Barb Schaller has
    posted several time. This time I added strawberries. I was great.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  2. #2
    RussianFoodDire Guest

    Default Re: Jelly Making


    My favorite varieties for jam & jelly are Seneca, GW5, and Niagara for
    white jelly, and Price, NY Muscat, Buffalo, Concord and Steuben for red
    jelly.




    --
    RussianFoodDire

  3. #3
    Melba's Jammin' Guest

    Default Re: Jelly Making

    In article <[email protected]>,
    The Cook <[email protected]> wrote:

    > I started some orange marmalade a month or so ago that did not set. It
    > is sitting on the counter waiting for me to recook the stuff. One
    > batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
    > neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
    > Right now I have rhubarb and strawberries dripping for jelly.
    >
    > Can you guess that I am trying to use up my strawberries and rhubarb.
    > I also made the rhubarb cake from the recipe that Barb Schaller has
    > posted several time. This time I added strawberries. I was great.


    Sounds like you cook the rhubarb and strawberries together, Susan? What
    ratio do you use?
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  4. #4
    The Cook Guest

    Default Re: Jelly Making

    On Thu, 26 Apr 2012 11:27:49 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > The Cook <[email protected]> wrote:
    >
    >> I started some orange marmalade a month or so ago that did not set. It
    >> is sitting on the counter waiting for me to recook the stuff. One
    >> batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
    >> neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
    >> Right now I have rhubarb and strawberries dripping for jelly.
    >>
    >> Can you guess that I am trying to use up my strawberries and rhubarb.
    >> I also made the rhubarb cake from the recipe that Barb Schaller has
    >> posted several time. This time I added strawberries. I was great.

    >
    >Sounds like you cook the rhubarb and strawberries together, Susan? What
    >ratio do you use?


    No, the fruit is not cooked before juicing. The recipe is from So
    Easy to Preserve, page 205. Mine is a little soft but not too bad. I
    will open one and try it as soon as I finish a couple of other ones.

    BTW I made the rhubarb cake and also used strawberries, about half and
    half. Very good.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  5. #5
    Melba's Jammin' Guest

    Default Re: Jelly Making

    In article <[email protected]>,
    The Cook <[email protected]> wrote:

    > On Thu, 26 Apr 2012 11:27:49 -0500, Melba's Jammin'
    > <[email protected]> wrote:
    >
    > >In article <[email protected]>,
    > > The Cook <[email protected]> wrote:
    > >
    > >> I started some orange marmalade a month or so ago that did not set. It
    > >> is sitting on the counter waiting for me to recook the stuff. One
    > >> batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
    > >> neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
    > >> Right now I have rhubarb and strawberries dripping for jelly.
    > >>
    > >> Can you guess that I am trying to use up my strawberries and rhubarb.
    > >> I also made the rhubarb cake from the recipe that Barb Schaller has
    > >> posted several time. This time I added strawberries. I was great.

    > >
    > >Sounds like you cook the rhubarb and strawberries together, Susan? What
    > >ratio do you use?

    >
    > No, the fruit is not cooked before juicing. The recipe is from So
    > Easy to Preserve, page 205. Mine is a little soft but not too bad. I
    > will open one and try it as soon as I finish a couple of other ones.
    >
    > BTW I made the rhubarb cake and also used strawberries, about half and
    > half. Very good.


    Okay, I just looked at the recipe. Wow! Does it take forever and two
    days to drip through? Do you grind or blend it? Seems like blending it
    would render it thick mush that wouldn't drain. IMWTK.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  6. #6
    The Cook Guest

    Default Re: Jelly Making

    On Fri, 27 Apr 2012 17:09:40 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > The Cook <[email protected]> wrote:
    >
    >> On Thu, 26 Apr 2012 11:27:49 -0500, Melba's Jammin'
    >> <[email protected]> wrote:
    >>
    >> >In article <[email protected]>,
    >> > The Cook <[email protected]> wrote:
    >> >
    >> >> I started some orange marmalade a month or so ago that did not set. It
    >> >> is sitting on the counter waiting for me to recook the stuff. One
    >> >> batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
    >> >> neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
    >> >> Right now I have rhubarb and strawberries dripping for jelly.
    >> >>
    >> >> Can you guess that I am trying to use up my strawberries and rhubarb.
    >> >> I also made the rhubarb cake from the recipe that Barb Schaller has
    >> >> posted several time. This time I added strawberries. I was great.
    >> >
    >> >Sounds like you cook the rhubarb and strawberries together, Susan? What
    >> >ratio do you use?

    >>
    >> No, the fruit is not cooked before juicing. The recipe is from So
    >> Easy to Preserve, page 205. Mine is a little soft but not too bad. I
    >> will open one and try it as soon as I finish a couple of other ones.
    >>
    >> BTW I made the rhubarb cake and also used strawberries, about half and
    >> half. Very good.

    >
    >Okay, I just looked at the recipe. Wow! Does it take forever and two
    >days to drip through? Do you grind or blend it? Seems like blending it
    >would render it thick mush that wouldn't drain. IMWTK.


    I put the rhubarb through the grinder and got plenty of juice.. I
    mashed the strawberries, but the results weren't too good. I was
    wishing I had put them in the blender and maybe then mashed. Both
    were fresh from the garden.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

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