tag:blogger.com,1999:blog-8468906973954014850.post6155732659871030595..comments2023-10-17T09:38:33.865+01:00Comments on Our New Life in the Country: Little Miss Perfect.........Suehttp://www.blogger.com/profile/04177854521955532744noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8468906973954014850.post-70296463107022287802011-09-06T16:51:05.192+01:002011-09-06T16:51:05.192+01:00Sue
Hope your back gets better soon xSue<br />Hope your back gets better soon xAlisonhttps://www.blogger.com/profile/14920872750020792663noreply@blogger.comtag:blogger.com,1999:blog-8468906973954014850.post-49513223567963902262011-09-06T16:39:28.089+01:002011-09-06T16:39:28.089+01:00I did take it off the heat after adding the pectin...I did take it off the heat after adding the pectin and I did use almost the correct ratio of sugar to liquid after straining the pulp (which you don't use for a jelly).<br /><br />However I am experimenting a lot at the moment so I guess I have to expect some failures and less than perfect results.<br /><br />Thanks for the comments, wild grape jelly sounds wonderful, let me know how you get on.<br /><br />Sue xxSuehttps://www.blogger.com/profile/04177854521955532744noreply@blogger.comtag:blogger.com,1999:blog-8468906973954014850.post-89852726947045844172011-09-06T15:10:36.212+01:002011-09-06T15:10:36.212+01:00one point is that you mustn't boil it for more...one point is that you mustn't boil it for more than four minutes when using added pectin.<br />I tend to use the weighing method of reducing the pulp to a certain weight before and after adding the sugar, as well as the temperature.<br /><br />Both these are in the HMSO guide to preserving fruit and veg, which also has how to check for pectin- which, btw, you can use vodka to do, instead of meths!gzhttps://www.blogger.com/profile/08034777779347889773noreply@blogger.comtag:blogger.com,1999:blog-8468906973954014850.post-72188568091413683622011-09-06T15:07:36.155+01:002011-09-06T15:07:36.155+01:00hi sue i had exactly the same problem with my plum...hi sue i had exactly the same problem with my plum jam put it back on to boil with some apple puree id just done and that did the trick love your blog.caroleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8468906973954014850.post-31460005993125896292011-09-06T14:58:45.304+01:002011-09-06T14:58:45.304+01:00That has happened to me before, many times. It can...That has happened to me before, many times. It can be quite frustrating! This year I am making wild grape jelly for the first time, but using commercial pectin. I am hoping it all goes well, but you never know.<br /><br />Sounds like an interesting jelly!Sheryl at Providence Northhttps://www.blogger.com/profile/07127223943390691667noreply@blogger.com