Melba's Jammin' > wrote:

>In article
boutcooking.com>,
>"brycin" > wrote:
>
>> When my first batch of muscadines came in my sis-in-law said she wanted
>> jelly. Having never made it, I searched the web for recipes. They all
>> were pretty much the same. I made it today and it didn't jell. I put a
>> quarter cup in the fridge and it is still liquid after 10 hours. Not sure
>> what I did wrong. The recipe I used was at
>> www.jelleyjar.com/kitchen/muscadine. I only had 1 packet of pectin,
>> however. Since most recipes didn't call for any I thought that would do.
>> Obviously I am new to jelly making. Is it too late to fix it? Do I have
>> grape juice instead?
>
>That's a pretty poor rendering of a recipe, IMO.
>- It doesn't look like enough sugar for the amount of juice you might
>get (an unspecified amount at that)
>- It doesn't say what kind of pectin to use (liquid or powder)
>- The pectin is never mentioned in the cooking method as to when it's
>used
>- You didn't follow the recipe - the amount of pectin is important --
>but I still don't know what kind you were supposed to have used.
>
>Contact the website owner and see what he/she has to say about it.
>
>And/or look up re-make instructions at the NCHFP site. Information is
>there.
><http://www.uga.edu/nchfp/>
>
>Sorry I'm not more encouraging.


Glad to see that the "Queen of Jams and Jellies" agreed with my
evaluation. I checked the Web site and found no address of any kind
on it. If anyone else finds an address, let me know.

I am going looking for something to make jam or jelly with using
Pomona's Universal Pectin. Looks like interesting stuff.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.