apple jelly??

**Flummery** · 21-10-2008, 09:25 AM

I wouldn't add any more sugar, just slowly re-melt it and continue boiling. I use the old-fashioned cold plate test. Bung a small plate in the fridge while you boil the jelly and test by dropping a bit on the plate, putting it back in the fridge for a few minutes and then pushing the edge of the blob with your finger. If it wrinkles up, it's at the setting point.

Good luck with it!

**danmon_81** · 21-10-2008, 09:28 AM

thanks alot...do you vigorously boil or just a roling boil?

**Irie Jan** · 21-10-2008, 09:55 AM

I have the opposite problem to you Danmon!

I cooked mine in 2 different pans so I could add different things to the basic sauce! I waited forever for it to start to thicken, I tried the plate test and it was not set! Then all of a sudden, one lot went to toffee almost as soon as I put it in the jar and was a darker colour than the other which was in a bigger pan. The lot from the big pan also set too much for my liking so I guess I overcooked it!

I dumped one lot the other is hard to get out of the jar but once on some warm meat it melts a bit and tastes fantastic! I am definitely going to give it another try but next time will be more careful!

**Irie Jan** · 21-10-2008, 10:03 AM

As to boiling your lot again, I would just have it on a rolling boil and watch it like a hawk! You don't want it to overcook like mine! All the best!

**danmon_81** · 21-10-2008, 10:23 AM

Thanks Irie...that was my concern..burning the sugar. I'll try again this afternoon.

**Flummery** · 21-10-2008, 11:11 AM

It might help to add some lemon juice. It's high in pecten (mind you, so are apples) and helps with setting. Rolling boil (stirring all the while ) and I always take it off the boil when I'm testing. Takes a little more time but you don't go past it to the bouncing rubber stage!

**HeyWayne** · 21-10-2008, 12:02 PM

First I've ever heard of a rolling boil. Can you tell I'm still learning?

**Irie Jan** · 21-10-2008, 12:29 PM

When being boiled, water will reach a stage where it has started to produce bubbles that make it look like it is boiling, but if you stir it, it appears to stop boiling.

The term "Rolling Boil" describes a stage a few minutes past that, when so many bubbles are being produced so fast from the bottom of the pot, that stirring won't impact their production.

The bubbles get to be very large. They rocket up from the bottom of the pot, breaking the surface and while rising and breaking they vigorously move about the liquid that is being boiled.

**Flummery** · 21-10-2008, 12:56 PM

That's why you need a proper jam pan if you're making more than a couple of pounds. A rolling boil becomes volcanic!

**wellie** · 21-10-2008, 04:15 PM

I'll second that Flummery!

I use a proper Preserving Pan when I'm making Jams'n'Jellies for that very reason, and I'm certainly no bruddy expelt? although I was told they make proper 'Jam Making Machines' now, so I'll ask about those on the Recommendations forum separately, because I've got a proper reason for asking just now... Tell you later, hopefully!

I made Passionfruit and Cape Gooseberry Jam a few years ago, because I had grown Cape Gooseberries....and that stamped its' foot very firmly in a big puddle not to set, because, even though I used Added Pectin Sugar, there wasn't enough pectin, or I didn't boil enough, or 'whatever', but the time before, I 'boiled it to buggery' and burnt it.

But who cares eh? All in the quest of making something 'new and exciting', and if it don't work.... no problem - Wellie will just try a little harder next time around!

I've not helped here in a technical sense I know, but hopefully, I've made up for it in enthusiasm for others reading this to just 'have a go'.
Afterall, we've all got to start somewhere in this learning curve, no?!
Lots of luck with it.

**danmon_81** · 22-10-2008, 08:12 AM

well team...it worked...two lots of apple jelly...one with chilli, one with thyme set in the fridge....Thanks for the advice...appreciate it!

dan

**Irie Jan** · 22-10-2008, 08:39 AM

Glad yours worked out Dan!

I will definatly try some more soon! Hopefully the next lot won't set so hard!

I wont cook it for so long! lol

I had some of my chilli one last night on a spiced up pork chop just to add an extra kick to it. It was so nice

once I got it out of the jar and melted onto the meat that is!

**Hilary B** · 22-10-2008, 02:52 PM

Originally posted by danmon_81 View Post

Thanks Irie...that was my concern..burning the sugar. I'll try again this afternoon.

The trick to avoiding overboiling is to take it OFF the heat while waiting for the 'cold plate' test to get cold! The smaller the batch the more necessary this is.

**MaureenHall** · 16-11-2008, 04:07 PM

Has anyone got a recipe for apple jelly? Or the link please?

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