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Questions tagged [jelly]

Questions about the preparation or use of jelly, a clear fruit preserve made from fruit (or vegetable) juice and sugar with the possible addition of pectin. For the ingredient or formation of gelatin in the cooking process, please see the [gelatin] tag.

Questions about the preparation or use of jelly, a clear fruit preserve made from fruit (or vegetable) juice and sugar with the possible addition of pectin. For the ingredient or formation of gelatin in the cooking process, please see the tag.

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Trusted Custom mold manufacturers for confections

Hello Seasoned advice community, I am new here and just want to say thanks for letting me into your lovely community. =) I am the R&D manager at a confections company and I am in need of some Custom molds for my jelly products. I've sourced some…
Albatross
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Pectin granules in jam

When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, they have bad set and contain gritty granules of pectin. I use LM low sugar pectin, about…
Eli Wrathall
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How to make a vegetarian coffee jelly?

I have tried to make coffee jelly with agar, but that was disappointing. Even high-quality beans did not get me any good result, compared with gelatin-based recipes: The texture is different, but it is mainly the taste that disturbed me. I expect,…
Eric Platon
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Jellies and jams: what is most important to preserve the food?

I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most important for the preserving the food. I know that gelatin helps preserve the jam/jelly by…
nlambert
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Spicy margarita jelly not setting up

I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in front of me, but I soaked a scorpion pepper in tequila for about 2 hours. Then I added…
Brooke
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pb&j taste like soap

So I got some scented dish washer soap the other day and my wife used it the first time the other day in the dish washer including by sandwich container. Today when I eat my pb&j she made it tasted like scented soap. Do you think this is from left…
jgr208
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Making Habanero Jelly - Safety and Preventing Spoilage

I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the sealed jars necessary? I've already boiled the jars, lids, and locking mechanism, and the…
Cloud
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How many years does canned jelly stay safe to eat?

I have several jars of canned grape jelly that are at least 10 years old. Are they still safe to eat?
Matilda Molly
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Can I turn my unset jelly into cactus fruit gummies instead?

I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cactus fruit gummies instead?
Kimberly
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How to preserve vitamin of fruit juice when making fruit jelly?

To create a jelly, I always use hot water to dissolve synthesized-flavored gelatin. Today, I want to create a more exciting jelly. It uses real orange juice. I put a no-flavor gelatin sheet into a cup of orange juice in room temperature. It doesn't…
cppBeginner
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How to make "white" jello using aloe vera jelly pack for broken glass dessert

I've heard that it is possible to make the base of broken glass jello with aloe vera jello and milk/cream/vanilla ice cream. I attempted to do it but at first I brought milk to simmer then one pocket of aloe vera jelly but it got a lumpy mixture! At…
Gigili
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Can my syrupy jelly be processed again to make it set, or do I need to start over?

I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I added 1 1/2 packages of pectin (it was a large batch) and it still didn't set up. I've…
Brooke
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Using a Jelly Bag

I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have done so far: freeze the berries on the branches (this makes them much easier to…
Boris the Spider
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What is the difference between liquid and powdered pectin?

We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what changes to a recipe will it require? This seems…
yossarian
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Overcooked grapes for jelly?

I cooked my grapes overnight in a crock pot. It only has one temperature setting. The grapes became brown and appeared mushy, and the juice they released was also brown. The taste became almost cherry-like instead of grape, and I didn't taste any…
PHgaHey
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