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I think there is one mantra about making jam and jelly--you can't double the

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Joined: Aug 15, 2007


Posted to Thread #29480 at 8:02 pm on Mar 13, 2017

rrecipe and you pretty much have to follow the directions exactly. That said, if you really want it to be thicker, you could boil it and watch it thicken--when you dip a spoon into the mixture and tilt it, it is gelled when it comes off in a "sheet" rather than droplets--the droplets coalesce on the edge of the spoon.
Or you can do it by temp--I think it is 220*. Jams and jellies can be "recooked" if they don't gel.
And what the Ball people say, sometimes it will gel later but it sounds like you really have "syrup" which IS a step on the way to gelling. Glad it tastes good.

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