Runny Jelly
 

Well, I am new to the canning business and just realized that I messed
up my plum jelly. I followed the directions, but read them wrong. I
used the recipe below. Can I fix this or just use it as a syrup? Now
that I know what I did wrong (through a bit of internet research and a
light bulb moment), I can make more the right way.

Recipe from Ball Liquid Pectin Package:

Plum
7, 8 oz jars

Preperation of fruit
Pit and finely chop (do not peel). Place in saucepan; add 1 1/2 cups
water. Bring to boil. Reduce heat; cover and simmer 10 minutes.

Ingredients (in addition to 1 pouch Ball Fruit Jell Liquid Pectin
unless otherwise listed)
4 cups prepared plum juice (6 lbs.)
6 1/2 cups sugar

Now, where I messed up is that I read this recipe wrong. When I read
the 4 cups prepared plum juice I thought in addition to the plums I had
boiled. So, effectively I had double the amount of juice I needed.
Can I fix this now? I already tried to re-make it using 4 tbsp lemon
juice, 1 1/2 cups sugar and 4 tbsp lemon juice. That doesn't seem to
have worked either :(

Please help! At least I know what not to do next time!

Runny Jelly
 

In article .com>,
"Sindir" > wrote:

> Well, I am new to the canning business and just realized that I messed
> up my plum jelly. I followed the directions, but read them wrong. I
> used the recipe below. Can I fix this or just use it as a syrup? Now
> that I know what I did wrong (through a bit of internet research and a
> light bulb moment), I can make more the right way.
>
> Recipe from Ball Liquid Pectin Package:
>
> Plum
> 7, 8 oz jars
>
> Preperation of fruit
> Pit and finely chop (do not peel). Place in saucepan; add 1 1/2 cups
> water. Bring to boil. Reduce heat; cover and simmer 10 minutes.
>
> Ingredients (in addition to 1 pouch Ball Fruit Jell Liquid Pectin
> unless otherwise listed)
> 4 cups prepared plum juice (6 lbs.)
> 6 1/2 cups sugar
>
> Now, where I messed up is that I read this recipe wrong. When I read
> the 4 cups prepared plum juice I thought in addition to the plums I had
> boiled. So, effectively I had double the amount of juice I needed.
> Can I fix this now? I already tried to re-make it using 4 tbsp lemon
> juice, 1 1/2 cups sugar and 4 tbsp lemon juice. That doesn't seem to
> have worked either :(
>
> Please help! At least I know what not to do next time!

Well, if it were ME, I'd cut my losses and tell people how much they'll
enjoy your Plum Syrup on their waffles and pancakes. But that's just
me. I'm thinking that if you continuye to screw around with this you
could make a big mess of it and wind up with nothing to show for your
efforts. Quit while you're not too far behind. "-)

Word to the wise: First thing I teach my students is to STUDY the
directions - not just look at them casually. Then I tell them to read
the instructions again. Things move fast once you've begun.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Runny Jelly
 

If you have more I'd try a new batch and see if that comes out right.
Then you can go back and reprocess the sytrup if you want.
There are ways of telling if a preparation contains enough pectin and
sugar and if it's ready to pour into jam jars. I make jelly from wild
fruits and berries I gather and I'm never sure of the concentration so I'm
winging it most of the time and do not strictly follow any recipe. You can
find out how to do it by searching the Internet. I wrote up what I've
leared and put it on my website (see below) under "Food". You need to buy
a small container of ethanol rubbing alcohol for about $3. One bottle has
lasted me two seasons and should be good for one or two more.

--
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Runny Jelly
 

Melba's Jammin' wrote:

> Well, if it were ME, I'd cut my losses and tell people how much they'll
> enjoy your Plum Syrup on their waffles and pancakes.

Re-simmer with a cinnamon stick, a little nutmeg, orange zest--and call
it Mulled Plum Cider Syrup.

B/

Runny Jelly
 

Brian Mailman wrote:

> Melba's Jammin' wrote:
>
> > Well, if it were ME, I'd cut my losses and tell people how much they'll
> > enjoy your Plum Syrup on their waffles and pancakes.
>
> Re-simmer with a cinnamon stick, a little nutmeg, orange zest--and call
> it Mulled Plum Cider Syrup.
>
> B/

Or mix a cup of syrup with a 1-3 teaspoons of horseradish, a glop of ketchup,
and a splash of worcestershire sauce. Nice seafood/fried stuff dipping
sauce. This in turn can be BWB'd or frozen. But it keeps real nice in the
fridge. I made this with some not-quite-ripe plums from the tree outside, now
deceased, and it made a sparkling, kind of cranberryish flavored jam/jelly.
Was perfect for this sauce.
Edrena

Runny Jelly
 

In article >,
Brian Mailman > wrote:

> Melba's Jammin' wrote:
>
> > Well, if it were ME, I'd cut my losses and tell people how much they'll
> > enjoy your Plum Syrup on their waffles and pancakes.
>
> Re-simmer with a cinnamon stick, a little nutmeg, orange zest--and call
> it Mulled Plum Cider Syrup.
>
> B/

Ooooh, does THAT sound good, Brian.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Runny Jelly
 

"Melba's Jammin'" > wrote in message
...
> In article .com>,
> "Sindir" > wrote:
>
>> Well, I am new to the canning business and just realized that I messed
>> up my plum jelly. I followed the directions, but read them wrong. I
>> used the recipe below. Can I fix this or just use it as a syrup? Now
>> that I know what I did wrong (through a bit of internet research and a
>> light bulb moment), I can make more the right way.

It must be jelly cos jam don't shake like that!

You really should learn to tell the difference between jam and jelly!

Alan

Runny Jelly
 

Melba's Jammin' wrote:

> In article >,
> Brian Mailman > wrote:
>
>> Melba's Jammin' wrote:
>>
>> > Well, if it were ME, I'd cut my losses and tell people how much they'll
>> > enjoy your Plum Syrup on their waffles and pancakes.
>>
>> Re-simmer with a cinnamon stick, a little nutmeg, orange zest--and call
>> it Mulled Plum Cider Syrup.

> Ooooh, does THAT sound good, Brian.

It's only marketing.... sounds a lot better than "I Made A Mistake But
I'm Giving It To You Anyway Stuff" <G>. And mostly truthful, since in
the US there's no difference between "cider" and "juice" anymore unless
we're talking hard cider. And there's no reason why you couldn't mull
any cider...

B/