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 18-07-2006, 03:05 PM posted to rec.food.preserving
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Default Making jelly less set

I made two kinds of jelly recently and both came out harder than I would
like. I may go ahead and enter one in the fair anyway -- the building with
the exhibits is not air-conditioned, so maybe the heat will soften it up a
bit. :-)

Is there anyway to reprocess jelly and make it softer? Can I add some more
juice and sugar and reheat and re-BWB, or will the extra processing disturb
the jell?

Anny



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Old 18-07-2006, 05:25 PM posted to rec.food.preserving
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Default Making jelly less set

In article t,
"Anny Middon" wrote:

I made two kinds of jelly recently and both came out harder than I would
like. I may go ahead and enter one in the fair anyway -- the building with
the exhibits is not air-conditioned, so maybe the heat will soften it up a
bit. :-)

Is there anyway to reprocess jelly and make it softer? Can I add some more
juice and sugar and reheat and re-BWB, or will the extra processing disturb
the jell?

Anny



I surely would not mess with it now, Anny. Uh-uh. I can't imagine that
heating it enough to re-liquefy it could possibly do it any good. OTOH,
maybe you want to re-do ONE jar by melting it and adding a tbsp or so of
water and re-doing.

So Easy to Preserve (The U of GA's excellent publication, due out
momentarily with a new revision) says to adjust after the first batch by
using 1/4 to 1/2 cup more fruit or juice with added-pectin-recipes. For
products without added pectin, shorten the cooking time (cook to a lower
temp.) Duh. If you've got more juice, maybe you want to give that a
shot. Prolly won't help you now, though. :-(

I'm guessing here, btw.
--
-Barb
http://jamlady.eboard.com Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."
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Old 18-07-2006, 09:21 PM posted to rec.food.preserving
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Default Making jelly less set

"Melba's Jammin'" wrote in message
...
In article t,
"Anny Middon" wrote:

I made two kinds of jelly recently and both came out harder than I would
like. I may go ahead and enter one in the fair anyway -- the building
with
the exhibits is not air-conditioned, so maybe the heat will soften it up
a
bit. :-)

Is there anyway to reprocess jelly and make it softer? Can I add some
more
juice and sugar and reheat and re-BWB, or will the extra processing
disturb
the jell?

Anny



I surely would not mess with it now, Anny. Uh-uh. I can't imagine that
heating it enough to re-liquefy it could possibly do it any good. OTOH,
maybe you want to re-do ONE jar by melting it and adding a tbsp or so of
water and re-doing.

So Easy to Preserve (The U of GA's excellent publication, due out
momentarily with a new revision) says to adjust after the first batch by
using 1/4 to 1/2 cup more fruit or juice with added-pectin-recipes. For
products without added pectin, shorten the cooking time (cook to a lower
temp.) Duh. If you've got more juice, maybe you want to give that a
shot. Prolly won't help you now, though. :-(

I'm guessing here, btw.


Thanks, Barb. I may make another flavor for the fair or just resign myself
to getting no ribbon for my jelly.

It tastes good, but I know the fault for its stiffness is totally mine. I
combined two recipes and when I measured the juice I had I found I didn't
have enough so I reduced the sugar and pectin accordingly. With so much
screwing around it's no wonder the set isn't right.

Anny


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Old 18-07-2006, 11:03 PM posted to rec.food.preserving
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Default Making jelly less set

In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...
In article t,
"Anny Middon" wrote:

I made two kinds of jelly recently and both came out harder than I would
like. I may go ahead and enter one in the fair anyway -- the building
with
the exhibits is not air-conditioned, so maybe the heat will soften it up
a
bit. :-)

Is there anyway to reprocess jelly and make it softer? Can I add some
more
juice and sugar and reheat and re-BWB, or will the extra processing
disturb
the jell?

Anny



I surely would not mess with it now, Anny. Uh-uh. I can't imagine that
heating it enough to re-liquefy it could possibly do it any good. OTOH,
maybe you want to re-do ONE jar by melting it and adding a tbsp or so of
water and re-doing.

So Easy to Preserve (The U of GA's excellent publication, due out
momentarily with a new revision) says to adjust after the first batch by
using 1/4 to 1/2 cup more fruit or juice with added-pectin-recipes. For
products without added pectin, shorten the cooking time (cook to a lower
temp.) Duh. If you've got more juice, maybe you want to give that a
shot. Prolly won't help you now, though. :-(

I'm guessing here, btw.


Thanks, Barb. I may make another flavor for the fair or just resign myself
to getting no ribbon for my jelly.


Heck, see what the judges have to say about it, Anny. You might be
surprised. Commercially-made jams are rather stiff but most fair judges
want to see some movement or slippage in the jar when it's tipped.
Jelly is supposed to cleave and maintain the cut after.

It tastes good, but I know the fault for its stiffness is totally mine. I
combined two recipes and when I measured the juice I had I found I didn't
have enough so I reduced the sugar and pectin accordingly. With so much
screwing around it's no wonder the set isn't right.

Anny


How short were you? If less than about 1/2-3/4 cup, I'd make up the
difference either with water or apple juice. If I were shy more than
that, I'd maybe consider another recipe or make only half a recipe of
that one. BTW, if you don't mind, what were you making?
--
-Barb
http://jamlady.eboard.com Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."
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Old 19-07-2006, 05:44 AM posted to rec.food.preserving
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Default Making jelly less set


"Anny Middon" wrote in message
y.net...
I made two kinds of jelly recently and both came out harder than I would
like. I may go ahead and enter one in the fair anyway -- the building with
the exhibits is not air-conditioned, so maybe the heat will soften it up a
bit. :-)

Is there anyway to reprocess jelly and make it softer? Can I add some
more juice and sugar and reheat and re-BWB, or will the extra processing
disturb the jell?

Anny


Did you use Liquid or Powder Pectin? Liquid tends to yield a softer set
but also can take a week or so to reach it's full set consistency in the
jar. I prefer using Liquid for Jelly and Powered for Jam mainly so I don't
risk pectin lumps in Jelly.

Six Great State Fair of Texas entries in the jars and waiting for September.
Four entries left to do. We've been limited to ten entries again this year.


--
--
Peace and Love,
Toni ^_^

The truth is out there. Trust no one. Deny everything.




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