I wondered if this would happen since I realised that jelly making and
candy making aren't too different- and it did happen on at least one
batch. My grape jelly is too hard! These particular Siberian grapes
need pectin to gel- I cooked them for hours and they didn't gel
without it. So, I used 6 cups juice, 7 cups sugar, one packet pectin
and the juice of one lime. (I needed acid to get it to gel too.) one
batch is so hard that I can't get my butter knife into it. :-(

I was thinking of heating the jelly in a hot water bath until it's
liquid, pouring the jars into a pot and adding more juice. But how
much? I don't have anymore Siberian grapes left, but I do have access
to some sour Concords so I guess I would mix? or could I add a bit of
apple juice? I know there's pectin in the apples but would it be too
much?

oddly, I couldn't find any reference to "hard" jelly via googlgroups-
maybe all you experienced call it too firm?

kate

=====
Kate, http://www.cs.colorado.edu/~kolina/a...f-formula.html
Mom to Ursula (8), Sage (6), Benno (2.5) Books just wanna be FREE!
See what I mean at:
http://bookcrossing.com/friend/kolina

http://www.blogforamerica.com/

You could pour it into a cake pan (like a 11"x 15") after you melt
it. When it firms up again, cut into squares, dust in that super
fine sugar and serve it like candy.

I once made rose hip and hawthorn jelly that turned into candy
squares. It was delightful. ;>

Deb
--
(in Oregon, the pacific northWET) ;>


"Kate" > wrote in message
m...
> I wondered if this would happen since I realised that jelly making
and
> candy making aren't too different- and it did happen on at least
one
> batch. My grape jelly is too hard! These particular Siberian
grapes
> need pectin to gel- I cooked them for hours and they didn't gel
> without it. So, I used 6 cups juice, 7 cups sugar, one packet
pectin
> and the juice of one lime. (I needed acid to get it to gel too.)
one
> batch is so hard that I can't get my butter knife into it. :-(
>
> I was thinking of heating the jelly in a hot water bath until it's
> liquid, pouring the jars into a pot and adding more juice. But
how
> much? I don't have anymore Siberian grapes left, but I do have
access
> to some sour Concords so I guess I would mix? or could I add a
bit of
> apple juice? I know there's pectin in the apples but would it be
too
> much?
>
> oddly, I couldn't find any reference to "hard" jelly via
googlgroups-
> maybe all you experienced call it too firm?
>
> kate
>
> =====
> Kate,
http://www.cs.colorado.edu/~kolina/a...f-formula.html
> Mom to Ursula (8), Sage (6), Benno (2.5) Books just wanna be
FREE!
> See what I mean at:
> http://bookcrossing.com/friend/kolina
>
> http://www.blogforamerica.com/

I think the problem is too much water was boiled off.
In an earlier post in this newsgroup someone mentioned reheating the firm
jelly and adding a bit of water.

I got some firm jelly too but I just slice it thin and lay it on the bread
instead of spreading it as I can't be bothered reheating it and adding
water.

) writes:
> You could pour it into a cake pan (like a 11"x 15") after you melt
> it. When it firms up again, cut into squares, dust in that super
> fine sugar and serve it like candy.
>
> I once made rose hip and hawthorn jelly that turned into candy
> squares. It was delightful. ;>
>
> Deb
> --
> (in Oregon, the pacific northWET) ;>
>
>
> "Kate" > wrote in message
> m...
>> I wondered if this would happen since I realised that jelly making
> and
>> candy making aren't too different- and it did happen on at least
> one
>> batch. My grape jelly is too hard! These particular Siberian
> grapes
>> need pectin to gel- I cooked them for hours and they didn't gel
>> without it. So, I used 6 cups juice, 7 cups sugar, one packet
> pectin
>> and the juice of one lime. (I needed acid to get it to gel too.)
> one
>> batch is so hard that I can't get my butter knife into it. :-(
>>
>> I was thinking of heating the jelly in a hot water bath until it's
>> liquid, pouring the jars into a pot and adding more juice. But
> how
>> much? I don't have anymore Siberian grapes left, but I do have
> access
>> to some sour Concords so I guess I would mix? or could I add a
> bit of
>> apple juice? I know there's pectin in the apples but would it be
> too
>> much?
>>
>> oddly, I couldn't find any reference to "hard" jelly via
> googlgroups-
>> maybe all you experienced call it too firm?
>>
>> kate
>>
>> =====
>> Kate,
> http://www.cs.colorado.edu/~kolina/a...f-formula.html
>> Mom to Ursula (8), Sage (6), Benno (2.5) Books just wanna be
> FREE!
>> See what I mean at:
>> http://bookcrossing.com/friend/kolina
>>
>> http://www.blogforamerica.com/
>
>


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