RE: [CH] Jelly recipe question

Marc Saegesser (Marc.Saegesser@apropos.com)
Fri, 4 Oct 2002 12:54:52 -0500 

Leslie,

Please pass along anything you find out on the other list and let us know
how your jelly turns out.

I cooled the jars upside down for 5 minutes (as recommended by the
instructions I found inside the box of pectin) and once I turned them back
over they all 'plincked' withing half an hour or so.  It looks like they
have all sealed just fine!  My only concern here is that I read later (in
that same instruction packet inside the pectin box) that they jars should be
filled with an 1/8 inch head space and I don't think I got my jars quite
that full.

I plan to let them sit for a while longer to see if they really do set
before I open to try it out.  If they don't set I guess I'll just have
pepper syrup.  I'm sure I can find a use for that!


Marc Saegesser 

> -----Original Message-----
> From: Leslie Mandic [mailto:rnonrun@bellsouth.net]
> Sent: Friday, October 04, 2002 12:43 PM
> To: Marc Saegesser
> Cc: chile-Heads@globalgarden.com
> Subject: Re: [CH] Jelly recipe question
> 
> 
> Mark I am about to attempt the same.
> I have not tried it but if you jars went ping ping or they 
> have the no 
> buldge seal I know they are safe.
> I think I read that it may take a day or two for them to get thick I 
> will post this to the canning site A couple of us are on and let you 
> know.
> I have read that sometimes for whatever reasons they never 
> set properly 
> but not to toss them as it could still be used as like a syrup or 
> topping of sorts.
> 
> On Friday, October 4, 2002, at 12:41  PM, Marc Saegesser wrote:
> 
> > Delurking again...
> >
> > This is a question for all the jelly experts out there.  I made a 
> > Habanero
> > Jelly recipe that I got off of the Pepper Fool site.  The 
> jelly looks
> > wonderful, it has a great orange/amber color, but it didn't 
> set up.  Its
> > still really runny.  Has anyone else tried this recipe?  
> This was my 
> > first
> > attempt at making jelly so I could use some advice.  Does 
> the recipe 
> > look
> > wrong or did I most likely mess something up in the preparation?
> >
> > I just compared the recipe I used with another I found on 
> the list and 
> > it
> > looks like the one I used had less fruit and more sugar.  
> Would that 
> > cause a
> > runny jelly?  How long does it usually take for jelly to set?
> >
> >
> >
> >
> > Marc Saegesser
> >
> >
> --leslie in Louisville, Kentucky
> USDA 6a/b/c? depending on who you ask on what day.
>