If you have a new account but are having problems posting or verifying your account, please email us on [email protected] for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact [email protected]

Jelly making

  • 20-09-2021 2:51pm
    Registered Users Posts: 2,748 ✭✭✭

    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.