I made crabapple jelly. Boiled a pot full of apples covered with water. Smushed them to pulp. Drained clear thru cheesecloth. put the stained juice back on the stove. added 10 cups of sugar to 11 cups of juice. Brought to a rapid boil. 2-3 min. Removed from heat added 2 packets of certo stirred it in for 5 minutes. poured in jars and NOTHING, i got a little jelly skiff on the top and so far it's not taking??? Oh yeah, I added 2 tblsp. of lemon juice while cooking. What up???
2007-09-08 09:12:54 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It sounds like you did it exactly right -- your first answerer has obviously never made jelly -- I have. But it does not gel instantly. Wait 24 hours, and it should be fine. If your crabapples are high in pectin (and most are) you would not need the certo.
If you don't have jelly by this time tomorrow, you used a lot too much water -- only enough should be used to keep the crabapples from sticking to the pot. Maybe a cup for a very large pot of crabapples. Once it's boiling, turn down the heat (very low) and cover tightly. You can probably salvage watery jelly by boiling some of the water off -- or use it for pancake syrup.
2007-09-08 09:47:48 · answer #1 · answered by Maple 7 · 1⤊ 0⤋
It's taking you just need to be patient - the jelly needs to cool to jel. Go ahead with the bottling (it may even look watery once you start topping with the wax) but once it has settled, cooled and had a bit of time all will be well - your process sounds fine.
2007-09-08 09:20:32 · answer #2 · answered by Walking on Sunshine 7 · 0⤊ 0⤋
To make crabapple jelly, one requires crabapples preserved in liquid and some pectin and cornstarch. One does not use actual apples.
2007-09-08 09:16:47 · answer #3 · answered by Anonymous · 0⤊ 1⤋