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Jelly making

  • 20-09-2021 2:51pm
    Registered Users Posts: 2,530 ✭✭✭ amandstu

    Specifically blackcurrants.

    It is very hit and miss with me .Sometimes the set is perfect (never using pectin) and sometimes it stays liquid no matter how long I boil/reduce the liquid.

    Is it possible that I am not boiling the skins/pips enough ?

    Does boiling for a long time after the sugar has been added destroy the pectin?

    Is it the high heat involved that causes this to happen?

    I know I can just add pectin (or even just apple jelly) but I am frustrated at not having got my technique down pat after a good score of years doing it each year with my own fruit.