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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 [tag:gelatin]

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1answer
832 views

Looking for peach preserves substitute

I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peaches. Does any one know what a good ...
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0answers
67 views

Can I make jelly from canned jalapeños?

I've got 10 cans of jalapeños opened and emptied into Tupperware because the cans are the right size for a project, but I don't need the peppers. I'm trying to use the peppers, and I thought jelly ...
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1answer
89 views

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?
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1answer
88 views

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 ...
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3answers
17k views

My jello is not getting firm in the refrigerator

The procedure I followed this time: I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello. Previously I always cooked on the ...
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5answers
258 views

“Akiko's special jam”—or, making a bright yellow preserve [closed]

Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a version of this grapefruit marmalade with cardamom, turmeric ...
2
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1answer
394 views

Not enough sugar in strawberry jelly

I just made 38 jars of strawberry jelly and realized I did not put all the sugar in recipe. I thought I could scale back until I read the small print on Certgel. Can I dump it all back in a pot and ...
4
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1answer
95 views

How could I use liquid flavorings to make a version of a jelly-topped cookie?

I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syrup, homemade sumac syrup, homemade ...
3
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1answer
538 views

Can I reprocess vinegar hot pepper jelly?

I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
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1answer
69 views

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 ...
3
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1answer
980 views

What is better for chilled cheesecake - pectin or gelatin?

I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake filling....
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0answers
169 views

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 ...
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2answers
426 views

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 ...
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2answers
3k views

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 ...
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3answers
1k views

Jam “separates” in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
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2answers
673 views

Idiomatic combinations of peanut butter, jelly, and bread

Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typically eat either peanut butter OR jelly, not ...
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3answers
2k views

Homemade liquid sweetener from Stevia

I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
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1answer
492 views

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 ...
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1answer
442 views

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 ...
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1answer
247 views

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 ...
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2answers
525 views

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 ...
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0answers
818 views

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 ...
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1answer
182 views

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 ...
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3answers
1k views

How can I thicken this cranberry-pepper jelly?

In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell peppers, finely chopped 2 Fresno or ...
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1answer
3k views

Can most sour fruits be jelled by cooking with sugar?

I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the ...
2
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2answers
893 views

Large mesh cheesecloth? Straining pulp (not juice) from plums for jam

Each year I have huge quantities of small cherry plums (roughly 2x cherry size). The problem is the pits. Is there a large mesh cheesecloth available I could try? I've tried cooking partially, then ...
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4answers
31k views

Can I use citric acid instead of lemon juice when canning?

I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
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3answers
2k views

Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. ...
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1answer
2k views

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 ...
16
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3answers
3k views

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
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4answers
269 views

What can I do with paprika jelly?

I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind ...
4
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4answers
5k views

Suggestions for Brie + Bread + Preserves

I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is ...
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3answers
1k views

How to make Jalapeno Jelly?

A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It didn't seem like there was anything that ...