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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Old 10-10-2005, 11:17 PM
HonkingGoose
 
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Default I can make great wine WHY? can't I make grape Jelly

This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to
do a triple batch and mixed in Merlot grapes and it didn't work. So,
this year no messing around with the recipe. Took it right off the
Pectin sheet 4 lb's of crushed grapes 1-1/2 cups water got it up to a
simmer and left it on for 10 minutes. Drained it threw several layers
of cheese cloth. So, 5 cups of juice the package of Pectin to a boil
then added 6 cups sugar back to boil for 1 minute. Ladled into jars and
processed for 5 min's. I make wild blackberry jam every year and it
almost sets up before I get it in the jar.

What am I doing wrong???

How should I try and redo this batch??

thanks Frank


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Old 11-10-2005, 01:06 AM
Lance LaFrinier
 
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"HonkingGoose" wrote in message
oups.com...
This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to
do a triple batch and mixed in Merlot grapes and it didn't work. So,
this year no messing around with the recipe. Took it right off the
Pectin sheet 4 lb's of crushed grapes 1-1/2 cups water got it up to a
simmer and left it on for 10 minutes. Drained it threw several layers
of cheese cloth. So, 5 cups of juice the package of Pectin to a boil
then added 6 cups sugar back to boil for 1 minute. Ladled into jars and
processed for 5 min's. I make wild blackberry jam every year and it
almost sets up before I get it in the jar.

What am I doing wrong???

How should I try and redo this batch??

How about calling it grape syrup and sending me a jar?


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Old 11-10-2005, 03:50 PM
William R. Watt
 
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Default


First test for acid. The juice should taste tart. If not add lemon juice.

Second test for pectin. When the juice comes to a boil drip a few drops
into a teaspoon of ethel alcohol (the ethanol form of rubbing alcohol sold
at drugstores is good). If it forms a solid clot there is enough pectin.
If not add pectin or boil the juice down until the natural pectin is
sufficiently concentrated to pass the test.

Third test for set. Add an equal volume of sugar and boil until one of
the following happens
a) the temp reaches 220 def F
b) the juice gels on a cold saucer
c) the juice runs off a metal spoon held on its side in two drops and the last
drops leave the spoon reluctantly


Personally I think syrup is most likely produced when there is
insufficient acid. I've had it happen with wild grapes and with rose hips,
neither of which is a very acid fruit. You could try adding some lemon
juice to the syrup and reboiling it. When I reboil failed jelly I add some
water and let that boil away as it reheats.


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Old 11-10-2005, 04:47 PM
HonkingGoose
 
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Default

Thanks for the information I will test this batch and see if I can
figure this out. This is just what I needed the engineer in me always
wants the details like needs acid..... My family was starting to
wonder about my abilities (smile).

I really want to make sure you know that I appreciate you taking the
time to help.

Thanks
Frank and Family

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Old 11-10-2005, 06:20 PM
David J. Braunegg
 
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Default

Were the Concord grapes? Other grapes may behave differently.

Did you get to a full rolling boil after adding the sugar before timing the
1 minute?

Dave

"HonkingGoose" wrote in message
oups.com...
This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to
do a triple batch and mixed in Merlot grapes and it didn't work. So,
this year no messing around with the recipe. Took it right off the
Pectin sheet 4 lb's of crushed grapes 1-1/2 cups water got it up to a
simmer and left it on for 10 minutes. Drained it threw several layers
of cheese cloth. So, 5 cups of juice the package of Pectin to a boil
then added 6 cups sugar back to boil for 1 minute. Ladled into jars and
processed for 5 min's. I make wild blackberry jam every year and it
almost sets up before I get it in the jar.

What am I doing wrong???

How should I try and redo this batch??

thanks Frank





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Old 11-10-2005, 11:48 PM
Eric
 
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Default

HonkingGoose wrote:
This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to


Hmm....No help, but here is a "me too" post. :-)

Just like you, for the past two years, my first batch of prickly pear jelly
would not set.

Switching from Ball brand pectin to SureJell brand pectin, with no other
changes, for the subsequent batches made jelly that set almost too hard.

The Ball barand pectin used to work with my prickly pear jelly and it
works great with the other jellies. I guess I have some experimenting to
do.

As for my prickly pear syrup. It tastes great on my sourdough pancakes.

Eric



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Old 12-10-2005, 03:21 AM
Brian Mailman
 
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Default

Eric wrote:

HonkingGoose wrote:
This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to


Hmm....No help, but here is a "me too" post. :-)


http://www.homecanning.com/usa/alfaq.asp and check out the "Jams Jellies
and Spreads" drop-down.

B/


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