how do i cook perfect jelly?

Question

my jelly doesn't seem to jell like it should. What am I doing wrong? I follow the directions to the letter.

Answer 1

http://www.google.com/search?hl=en&lr=&safe=off&q=jelly+make&btnG=Search
How to make jellies, jams, conserves, preserves and marmalades. Ingredients - fruit, pectin, acid, sugar. Canning jars and equipment. Making jelly without ...

Answer 2

Here is one that is easy and delicious too there is no way you could go wrong. Depending on the type of fruit you like, this is one of my favorites.

Blackberry Freezer Jam Recipe


Ingredients:
3 cups blackberries, crushed
5 1/4 cups sugar
1 box Sure-Jell fruit pectin
3/4 cup water


Directions:

Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes. Mix water and Sure-Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.

Answer 3

Some days it jells, some days it don't. I made jelly last year from leftover apple juice and commercial pectin and it's still syrupy. I made jelly last week from bottled grape juice and commercial pectin and it's great.

Are you boiling it long enough? Does it "sheet" on a plate when you test it? My Ball Blue Book says that most jellies have to wait about a week before they are good to use. Also check the date on the pectin you are using.

And if it still won't jell, remember it makes great pancake/waffle syrup.

Answer 4

ELLIED TOMATO - BASIL SOUP

This lightly jelled soup gives melt - in - the - mouth coolness; perfect on the hottest days of the year. 1 stem basil plus some sprigs of basil for garnish Salt to taste Sugar to taste 1 - 2 pkg. unflavored gelatin 1/2 c. hot water

Make a cut in each tomato. Put the tomatoes in a large bowl and pour on the boiling water; let them sit for a minute, then sip off the skins, starting near the cut. Have a sieve on top of another bowl. Cut each tomato in half and scoop its insides into the sieve. Chop the tomato flesh, discarding stem ends or damaged bits. Put the chopped tomatoes and the liquid that has drained from the sieve into a large sauce pan, along with the leaves from one stem of basil and 1/2 cup water. Cover and simmer gently until tomato is perfectly tender, about 10 to 15 minutes. Puree the tomatoes in a blender. You should have about 3 cups. Pass this through a sieve into a bowl to remove any seeds that remain. For every 3 cups liquid you need 1 package of gelatin (don't use 1 package to 2 cups as in the package directions; this gives too firm a set). Mix it with the hot water, stirring until the mixture looks clear, not yellowy or grainy bits. Taste the tomatoes for seasoning and add salt and sugar as needed. Stir in the gelatin. Chill in the fridge until the mixture is very cold and set. It should not set firmly like a gelatin salad or dessert, it should be jelled and very wobbly. Spoon carefully into serving dishes. Garnish with basil sprigs. Serves 4 to 5.

Answer 5

You need purple grapes and red wine, boil hot water then mix but best way to mix is to step on them like in a barrel how they used to make jelly in the older days.

Answer 6

Hmmm.......u got to make jellies......wow...!! gud plan.....!
First of all, get the readymade jelly powder.

Take a bowl full of water and boil it.....Now add the jelly powder to that boiled water and stir it to mix it thoroughly......
Now coool the mixture by keeping it in a refrigerator....!
Now, yummy jelly is ready...........hope u enjoy it....!

Answer 7

the best way to get good jelly is to go to walmart

Answer 8

You make jelly? You should buy it.