Thread: Jelly Making
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The Cook The Cook is offline
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Default Jelly Making

On Fri, 27 Apr 2012 17:09:40 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> On Thu, 26 Apr 2012 11:27:49 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > The Cook > 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,
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