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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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"Frances" > wrote in message om... > I have just made my first ever batch of grape jelly from the fruit > growing on the vine in my garden. I followed the instructions that I > have been given and used a sugar thermometer to guage the setting > point but I am left with jars of syrupy liquid. What has gone wrong? > Is there anything I can do to make them set? I have loads more grapes > to use up so I want to get it right. I had the same problem this year w/ scuppernongs. I would appreciate any ideas also. |
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try testing for pectin concentration before adding the sugar. you'll need to buy a small container of ethyl rubbing alcohol at a drug store for about $3 (ask for ethyl, not isopropyl). if there is enough pectin then it might need more sugar. the amount of sugar in grapes depends a lot on the weather. they need hot dry weather in the latter part of the season to have a high sugar content. you can read about my experince making grape and other wild jellies this year, including how to test for pectin, at www.ncf.ca/~ag384/top.htm and click on "Food" "Michael" ) writes: > "Frances" > wrote in message > om... >> I have just made my first ever batch of grape jelly from the fruit >> growing on the vine in my garden. I followed the instructions that I >> have been given and used a sugar thermometer to guage the setting >> point but I am left with jars of syrupy liquid. What has gone wrong? >> Is there anything I can do to make them set? I have loads more grapes >> to use up so I want to get it right. > > > I had the same problem this year w/ scuppernongs. I would appreciate any > ideas also. > > -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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In article >,
(William R. Watt) wrote: > you can read about my experince making grape and other wild jellies this > year, including how to test for pectin, at > www.ncf.ca/~ag384/top.htm and click on "Food" Hi, William, just a recommendation: put URLs inside "< >". E.g., <www.ncf.ca/~ag384/top.htm> Newsreaders and browsers play better with URLs that way. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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Scott wrote:
> In article >, > (William R. Watt) wrote: > > >>you can read about my experince making grape and other wild jellies this >>year, including how to test for pectin, at >>www.ncf.ca/~ag384/top.htm and click on "Food" > > > > Hi, William, just a recommendation: put URLs inside "< >". E.g., > <www.ncf.ca/~ag384/top.htm> > > Newsreaders and browsers play better with URLs that way. > Depends on your newsreader Scott. I use Netscape 7.xx and the url's turn up in blue type and you just click them. The brackets aren't really needed. George |
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George Shirley wrote:
> Scott wrote: >> In article >, >> (William R. Watt) wrote: >> >> >>>you can read about my experince making grape and other wild jellies this >>>year, including how to test for pectin, at >>>www.ncf.ca/~ag384/top.htm and click on "Food" >> >> >> >> Hi, William, just a recommendation: put URLs inside "< >". E.g., >> <www.ncf.ca/~ag384/top.htm> >> >> Newsreaders and browsers play better with URLs that way. >> > Depends on your newsreader Scott. I use Netscape 7.xx and the url's turn > up in blue type and you just click them. The brackets aren't really needed. Same with Mozilla 1.7.3 aka Seamonkey. B/ |
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George Shirley wrote:
> Scott wrote: >> In article >, >> (William R. Watt) wrote: >> >> >>>you can read about my experince making grape and other wild jellies this >>>year, including how to test for pectin, at >>>www.ncf.ca/~ag384/top.htm and click on "Food" >> >> >> >> Hi, William, just a recommendation: put URLs inside "< >". E.g., >> <www.ncf.ca/~ag384/top.htm> >> >> Newsreaders and browsers play better with URLs that way. >> > Depends on your newsreader Scott. I use Netscape 7.xx and the url's turn > up in blue type and you just click them. The brackets aren't really needed. Same with Mozilla 1.7.3 aka Seamonkey. B/ |
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In article >,
George Shirley > wrote: > Depends on your newsreader Scott. I use Netscape 7.xx and the url's turn > up in blue type and you just click them. The brackets aren't really needed. I don't dispute that some newsreaders don't need it; I simply said that using "< >" works with ALL newsreaders, rather than just many. BTW, how does Netscape treat this link: http://www.amazon.com/exec/obidos/tg...22499/sr=8-2/r ef=sr_8_xs_ap_i2_xgl14/102-5358893-3277729?v=glance&s=books&n=507846 also as compared to this: http://www.amazon.com/exec/obidos/tg...d=1100922499/s r=8-2/ref=sr_8_xs_ap_i2_xgl14/102-5358893-3277729?v=glance&s=books&n=5078 46 -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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George Shirley wrote:
> Scott wrote: >> In article >, >> (William R. Watt) wrote: >> >> >>>you can read about my experince making grape and other wild jellies this >>>year, including how to test for pectin, at >>>www.ncf.ca/~ag384/top.htm and click on "Food" >> >> >> >> Hi, William, just a recommendation: put URLs inside "< >". E.g., >> <www.ncf.ca/~ag384/top.htm> >> >> Newsreaders and browsers play better with URLs that way. >> > Depends on your newsreader Scott. I use Netscape 7.xx and the url's turn > up in blue type and you just click them. The brackets aren't really needed. Same with Mozilla 1.7.3 aka Seamonkey. B/ |
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try testing for pectin concentration before adding the sugar. you'll need to buy a small container of ethyl rubbing alcohol at a drug store for about $3 (ask for ethyl, not isopropyl). if there is enough pectin then it might need more sugar. the amount of sugar in grapes depends a lot on the weather. they need hot dry weather in the latter part of the season to have a high sugar content. you can read about my experince making grape and other wild jellies this year, including how to test for pectin, at www.ncf.ca/~ag384/top.htm and click on "Food" "Michael" ) writes: > "Frances" > wrote in message > om... >> I have just made my first ever batch of grape jelly from the fruit >> growing on the vine in my garden. I followed the instructions that I >> have been given and used a sugar thermometer to guage the setting >> point but I am left with jars of syrupy liquid. What has gone wrong? >> Is there anything I can do to make them set? I have loads more grapes >> to use up so I want to get it right. > > > I had the same problem this year w/ scuppernongs. I would appreciate any > ideas also. > > -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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Scott > wrote in message >...
> In article >, > (Frances) wrote: > > > I have just made my first ever batch of grape jelly from the fruit > > growing on the vine in my garden. I followed the instructions that I > > have been given and used a sugar thermometer to guage the setting > > point but I am left with jars of syrupy liquid. What has gone wrong? > > Is there anything I can do to make them set? I have loads more grapes > > to use up so I want to get it right. > > Since you didn't post the recipe you used, there's no easy way to tell. > Jams and jellies are very sensitive to ingredient proportions. Too much > or too little sugar, and it might not set. The receipt uses 12oz of sugar for every pint of liquid obtained after boiling the grapes, plus the juice of 2 lemons and 1/4 pint of port wine. > > "Sugar thermometer"? You mean a jelly/candy thermometer? Sorry I'm English this is the term we use here. What did you > cook it to? It should be 8 degrees F over the boiling point, 220 F at > 1000 feet or lower altitudes. Altitude is not an issue here in cooking however if it's sensitive to cold and damp that's another matter <g> Seriously I cooked it to 110 centigrade as marked on the thermometer. The reciept didn't say how long one should boil it for Would that make a difference? thanks for your help Frances |
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Frances ) writes: > Seriously I cooked it to 110 centigrade as marked on the thermometer. > The reciept didn't say how long one should boil it for Would that make > a difference? no. once it reaches the correct temperature it's usually ready. I confirm by lifting the spoon 8-10 inches above the pot on its side and watching how the liquid runs off back into the pot. As soon as it starts to run off the spoon in two places it's ready to pour into the jars. You can reheat your runny jelly and try again adding pectin or sugar. they say to test for pectin before addign the sugar but I've done it after reheating and old batch for which I did nto test for pectin the first time, and it worked for me. We had a wet summer and not a great wild grape crop but I made 12 cups of good grape jelly. It helps to know the secret places where the magic vines grow. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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Scott ) writes: >...According to the Farm Journal's Freezing and > Canning Cookbook: > "If the pectin test gives you a jellied mass you can pick up with a > fork, measure 1 c. sugar for each cup juice. If the test is moderately > strong (large jelly flakes), use 3/4 c. sugar for each cup juice. When > juice contains only a moderate amount of pectin, use 2/3 to 3/4 c. sugar > to 1 c. juice. (Too much sugar results in syrup, not jelly.)" What is written above is true but I'd recommend bringing the pectin content up to the "mass" level and then add 3/4 cup sugar for each cup juice. If the juice is stuck at the boiling point of water then add the extra 1/4 cup sugar or however much is needed to get the temperature up to 220 deg F or whatever test for set you are using. There are three reasons I'd recommend doing it that way. 1. I've found when the pectin level is high the voume expands when sugar is added and you get more jelly than there was juice. They don't say above that you have to boil down the juice and sugar mixture until there is sufficient concentration of pectin for it to jell, so... 2. You have to stand there and stir longer and pay a bit more for the extra elecricity or whatever fuels your stove. 3. The longer boiling time is supposed to lower the quality of the jelly. I'm not expert enough to confirm this from experience, but I've read that it's so. Either commercial pectin or pectin rich juice (eg apple) can be added to raise the pectin level. I re-test after adding to confirm its at the "jellied mass" level before starting to add sugar. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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Frances ) writes: > Seriously I cooked it to 110 centigrade as marked on the thermometer. > The reciept didn't say how long one should boil it for Would that make > a difference? no. once it reaches the correct temperature it's usually ready. I confirm by lifting the spoon 8-10 inches above the pot on its side and watching how the liquid runs off back into the pot. As soon as it starts to run off the spoon in two places it's ready to pour into the jars. You can reheat your runny jelly and try again adding pectin or sugar. they say to test for pectin before addign the sugar but I've done it after reheating and old batch for which I did nto test for pectin the first time, and it worked for me. We had a wet summer and not a great wild grape crop but I made 12 cups of good grape jelly. It helps to know the secret places where the magic vines grow. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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Frances ) writes: > Seriously I cooked it to 110 centigrade as marked on the thermometer. > The reciept didn't say how long one should boil it for Would that make > a difference? no. once it reaches the correct temperature it's usually ready. I confirm by lifting the spoon 8-10 inches above the pot on its side and watching how the liquid runs off back into the pot. As soon as it starts to run off the spoon in two places it's ready to pour into the jars. You can reheat your runny jelly and try again adding pectin or sugar. they say to test for pectin before addign the sugar but I've done it after reheating and old batch for which I did nto test for pectin the first time, and it worked for me. We had a wet summer and not a great wild grape crop but I made 12 cups of good grape jelly. It helps to know the secret places where the magic vines grow. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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