This year I have something new, a jar into which I dump all my failed
jellies. I don't have runny failed jellies because I put them back in a
pot and boil off some more liquid while adding more sugar. So all my
failed jellies are overdone, ie fruit flavoured candy in various stages of
hardness. When they get to that stage I've been warming the jar (these are
small 1 cup test jars) in a pot of hot water to loosen the jelly and then
scooping the contents into a large "failed jelly" jar. Eating sticky
failed jelly from the failed jelly jar with a spoon is pretty tasty but
I've discovered it has to be done in moderation to avoid unpleasant
symptoms of excess sugar.


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William R Watt National Capital FreeNet Ottawa's free community network
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William R. Watt wrote:
> This year I have something new, a jar into which I dump all my failed
> jellies. I don't have runny failed jellies because I put them back in a
> pot and boil off some more liquid while adding more sugar. So all my
> failed jellies are overdone, ie fruit flavoured candy in various stages of
> hardness. When they get to that stage I've been warming the jar (these are
> small 1 cup test jars) in a pot of hot water to loosen the jelly and then
> scooping the contents into a large "failed jelly" jar. Eating sticky
> failed jelly from the failed jelly jar with a spoon is pretty tasty but
> I've discovered it has to be done in moderation to avoid unpleasant
> symptoms of excess sugar.
>


When I have jelly that is too stiff, I stir a tablespoon or 2 of hot
water into the jar, close it up, and let it sit on the countertop overnight.

Jellies that are too runny are not so easy to fix...

Bob

William R. Watt wrote:
> This year I have something new, a jar into which I dump all my failed
> jellies. I don't have runny failed jellies because I put them back in a
> pot and boil off some more liquid while adding more sugar. So all my
> failed jellies are overdone, ie fruit flavoured candy in various stages of
> hardness. When they get to that stage I've been warming the jar (these are
> small 1 cup test jars) in a pot of hot water to loosen the jelly and then
> scooping the contents into a large "failed jelly" jar. Eating sticky
> failed jelly from the failed jelly jar with a spoon is pretty tasty but
> I've discovered it has to be done in moderation to avoid unpleasant
> symptoms of excess sugar.
>


When I have jelly that is too stiff, I stir a tablespoon or 2 of hot
water into the jar, close it up, and let it sit on the countertop overnight.

Jellies that are too runny are not so easy to fix...

Bob

Jellies that get too runny should just be renamed. Syrup will really hide a
lot of that kind of problem.

Dwayne

>
> Jellies that are too runny are not so easy to fix...
>
> Bob

Jellies that get too runny should just be renamed. Syrup will really hide a
lot of that kind of problem.

Dwayne

>
> Jellies that are too runny are not so easy to fix...
>
> Bob

On Tue, 31 Aug 2004 12:07:52 GMT, "Dwayne" > wrote:

>> Jellies that are too runny are not so easy to fix...
>>
>> Bob
>
>Jellies that get too runny should just be renamed. Syrup will really hide a
>lot of that kind of problem.
>
>Dwayne
>
Ice cream topping, pancake topping, dessert ingredient.

No need to fix it, just modify the label.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

On Tue, 31 Aug 2004 12:07:52 GMT, "Dwayne" > wrote:

>> Jellies that are too runny are not so easy to fix...
>>
>> Bob
>
>Jellies that get too runny should just be renamed. Syrup will really hide a
>lot of that kind of problem.
>
>Dwayne
>
Ice cream topping, pancake topping, dessert ingredient.

No need to fix it, just modify the label.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom