Thanks - appreciate your thoughts on this. I am a bit concerned it wouldn't set because of the white wine vinegar so I'm thinking of using flakes by dangling some in an emptied out tea bag into the juice while it is simmering. Might work - if not it wont go to waste as I'll use it in gravies and to coat pork chops etc.

Hey ho, one day I'll get things the right way round

Many thanks

Maura

Ooh yes - all really helpful. Wish I had all that info a little bit earlier but I will definitely use it for next batch - thanks very much for taking time to reply.

In the end I did try and infuse the juice with a home made bag but it didn't work. I only had 1 and a half pints of juice and used my big maslin pan which was another mistake as juice got hot very quickly in it. I should have used a smaller pan but I love my big maslin pan because it rarely burns anything (we wont talk about the beetroot fiasco ) but it was a bit too much for the juice today.

I have ended up with 4 pots jelly, lovely colour and taste and it went down very well with the pork we had tonight. I am determined to make some chilli & apple jelly though so will keep your instructions to hand.

I hadn't heard about putting jelly into cold jars and always take mine out of oven just as I need them. I did struggle to get my mint jelly to disperse evenly though - despite turning them upside down. Interesting theory, and amazing how many different options there are in this preserving lark.

Thanks again Chris