RE: [CH] Jelly recipe question
T. Matthew Evans (matt.evans@ce.gatech.edu)
Fri, 4 Oct 2002 15:16:40 -0400
Marc --
I don't know if it makes a difference or not, but I typically allow mine to
cool upside down overnight. Also, if you refrigerate the jars before
opening them, they will thicken.
And, if you're stuck with chile syrup, use it in BBQ sauces or as a glaze
for gilled meats.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL: www.prism.gatech.edu/~gte964w
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Marc Saegesser
Sent: Friday, October 04, 2002 1:55 PM
To: chile-Heads@globalgarden.com
Subject: RE: [CH] Jelly recipe question
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.
>