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My jam jars have failed to seal!
Wed 23-Sep-09
9:30 am
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Juwesm

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The sloe and apple jelly I made last night is lovely, but unfortunately my jars have failed to seal. I suspect this is because they had cooled too much by the time the jelly went in! Does anyone know whether I can melt the jelly down again and re-pot, without affecting the quality of the jelly?

Wed 23-Sep-09
9:54 am
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fn
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Oh bad luck. Yes you are right - putting the jelly into cool jars was the reason why they failed to seal.

You can reheat the jelly - bring to the boil and immediately pot it up.
There will be a minimal effect on the quality of the jelly but it will now keep.

Wed 23-Sep-09
10:26 am
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Juwesm

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Fantastic, thanks!

Fri 25-Sep-09
11:26 am
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Juwesm

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Well, I reheated the jelly and jars and re-potted, and they still haven't sealed. I think these particular lids must be damaged, as now they won't even fasten properly. So...any suggestions for using up a couple of jars of sloe and apple jelly? I'm thinking a rich lamb casserole, or perhaps something tagine-y with North African flavours. Fortunately I didn't have too many sloes left after preparing sloe gin, so at least I haven't got jars and jars of it!

Fri 25-Sep-09
2:25 pm
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fn
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Hi Juwesm

Bad luck. Even with dodgy lids they'll keep well in the fridge for a few weeks.

I love the idea of a lamb tagine but don't have any tagine recipes. We bake pork or lamb chops in the oven in bramble jelly with star anise. Will post the recipe on the blog this week.

A rich game casserole/pie would be good too.

Sun 27-Sep-09
8:24 pm
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Juwesm

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Mmmm, pork with brambles and anise sounds lovely. It must be a little like having a Chinese plum sauce with the chops. I'll look out for the recipe. As it's prime game season, I might just give a big game pie a go. Do pies freeze well (I'm thinking to keep for Christmas)? Or perhaps make up the filling and freeze that?

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