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Advice re Apple Jelly
Tue 22-Oct-13
9:49 am
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Wed 16-Oct-13
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Hi all, I am new here looking for advice,

although I have cooked all my adult life, now 76, because I do not have a sweet tooth I have never made jams or preserves, but this year collected what I thought were sloes only to discover they were wild damsons, so have made jam, seems very good and I also have some wild damson gin in store.

I was given a load of windfall apples and decided to try a recipe for a "savoury" apple jelly, i.e. to have with meat and/or!  it is too sweet for my liking and although I have it in two kilner jars I did not achieve a set.

Can I reprocess it, can I add something to lessen the sweetness, can I add pectin to achieve a set?

Hoping someone can help me "save the day"



Tue 22-Oct-13
9:56 am

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I can only think of a small amount of salt or something like some cider vinegar to balance the sweetness up a bit. I expect you can re-process it, I'm sure the regular jam makers will be able to help you more on this.

 Are we having fun yet? I am!

Tue 22-Oct-13
10:49 am

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I have made (crab) apply jelly frequently, and although you would prefer a savoury jelly, you will still need sufficient sugar to effect a set, and also to cook it for long enough to achieve this. I am very surprised that the jelly hasn't set, as there is a lot of pectin in apples.

To use it as a savoury jelly, perhaps you could add different herbs, e.g. rosemary, thyme, mint or sage; or maybe add some peppercorns to it.

Good luck and hope you have a bit more luck when reprocessing.

Perhaps you could pop over to the thread 'Introduce yourself and say hello', we would love to hear from you.

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you never know how strong they are
until they're in hot water.
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Wed 23-Oct-13
8:17 am

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Hello there fordius, welcome to the forum 

I am also amazed at the lack of a set with the apples , did you use the cores and peel as well as the flesh when you boiled it.,thats where most of the pectin is.

anyway, as Val has already said, because of the sugar quantities needed! it's hard to make a real savoury jelly! however you can rescue the none set jelly by melting it very gently in large pan, then try adding lemon juice which will sharpen it and aid with the set, I would then go for something like several handfuls if finely chopped sage , I love mint jelly, but again I think youll find it too sweet. Hope that helps.

Sat 2-Nov-13
4:32 pm


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You could perhaps add some lemon juice or as already suggested cider vinegar or white wine vinegar. Good luck - maybe another boil will help with the set anyway. I've often had a batch not set properly - even when the saucer test indicated a good set. A fresh boil the next day has nearly always worked for me.

Good Luck and do let us know how it went.

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