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Cooking & Preserving Foods: Jelly repair

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Forum: Cooking & Preserving FoodsReplies: 6, Views: 72
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Laguna Niguel, CA

October 28, 2008
7:38 PM

Post #5726680

I made a batch of grape jelly which came out more like a thick grape molasses. Does anyone know of a way to get it back to a jelly like consistency?
Missouri City, TX

October 28, 2008
9:17 PM

Post #5727026

Sounds like it needed more pectin. But I'll bet it makes great pancake or waffle syrup.
Laguna Niguel, CA

October 30, 2008
1:12 AM

Post #5731546

I checked further and only one jar came out as " grape molasses." So I made a batch of vanilla ice-cream and when it finished I made grape swirls throughout it with the one jar and it is the best grape swirl ice-cream imaginable.


Brooksville, FL
(Zone 9a)

October 30, 2008
1:21 AM

Post #5731575

now thats using your head for a quick fix... Wish I was closer as I might be at your door step for a sample...LOL

St. Helens, OR
(Zone 8b)

October 30, 2008
6:23 AM

Post #5732381

Unless they're terribly overripe grapes have plenty of natural pectin and don't need the commercial kind.

Jelly/marmalade can take up to 6 weeks on the shelf to set, so an unset jar in a batch isn't necessarily an indication that it won't eventually firm up.

You can re-cook the jelly to bring it to the set point but there's a risk the jelly will end up tasting caramelized and less fresh, so really your method of swirling it through ice cream is by far the better option.

Marinette, WI
(Zone 4b)

November 6, 2008
3:07 AM

Post #5757554

I had the same problem making mulberry jelly.
But I think mine didn't get as thick because I wouldn't use all the sugar that it called for. Way too much sugar.
So instead we have mulberry syrup for waffles and pancakes ^_^
St. Helens, OR
(Zone 8b)

November 6, 2008
4:14 AM

Post #5757727

This is going to sound weird or counter-intuitive, but jams with commercial pectin have much more sugar than traditional jams without it.

It's like a self-perpetuating cycle. The commercial pectin helps set the jam but needs more sugar to work.

Ironically, unless you're looking at a reduced-sugar pectin or something like Pomona pectin (which could jell water), you will have better luck reducing sugar in a jam that doesn't use the commercial sort.


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