The jam or jelly may have been stored in a place that is too hot.You may have boiled the jam or jelly too long or cooked it too slowly.My Jam or Jelly seems to be darker than I expected: You may be storing the jam or jelly in a place that is too warm.There may be extra acid in the juice that made the pectin unstable.Or, the jam or jelly may need several weeks to set up properly.You may have moved the jam or jelly before it had a chance to set up in the jars.You may not have cooked the jam or jelly quite long enough.You may not have measured the ingredients accurately-or doubled the recipe.You may have overcooked the fruit while extracting the juice or used too much water in this part of the process.Bubbles may be an indication of spoiling.Fill jars quickly to prevent partial gelling before jars are filled.Trapped air in the jelly-remember to skim foam before filling jars.Crystals could be tartrate crystals-these are found in grape juice that has not been allowed to settle and strained.Overcooking the jam or jelly by cooking too long.
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