|
Fri, Jun 8, 07 at 15:12
| Help, I have put too much pectin in my jelly. Can it be fixed?
I made apricot pepper jelly and now it is like solid. I appreciate all the help I can get. Thanks |
Follow-Up Postings:
|
| Here's some info. My pepper jelly, and especially my pepper jelly with apricots (lots of natural pectin in apricots) is always stiff. Depending on how I'm using it, sometimes I soften it in the microwave. |
Here is a link that might be useful: NCHFP - stiff jelly
|
| You can heat it before using or use as a meat glaze...but if you really want to "fix" it...you need to empty the jars and re cook with a bit more fruit. I think it's not worth that....just chalk it up as experience. Linda C |
|
- Posted by danicasnana (My Page) on Sat, Jun 9, 07 at 21:41
| Thanks for the info. I think I will do the microwave version of this fix up mess. I already re-made the jelly once to add more pectin and don't want to wash the jars again. Ingrid |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.