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No. 5455
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I've spent the last week or so fooling around with homemade jelly, and I've made some really fun discoveries (well, I'm sure lots of people already knew this stuff, but I'm a jelly noob. Also, it's Columbus Day today; it's only appropriate that I "discover America"!)
One: If you're willing to go slowly and test the mix as it cooks, you don't really need a recipe. I've made four suitable batches just by throwing in some sugar and pectin mix, pour a spoonful on a cold saucer, see if it's jelly yet, if not add a little more sugar and pectin. That means I can experiment with odd ingredients that don't have recipes, and more importantly, I can make a small quantity. I just want one or two jars, you see, and lots of recipes assume you want to make 10 jars.
Two: Since I'm only making one or two small jars, I can store them in my fridge, and skip some of the germ-killing food safety "boil it forever" stuff. It doesn't need to be flipping autoclaved, because it's not going to sit on a shelf for half a year.
Three: Damn, with a dose of citric acid, I can make it as sour as I want! OK, that isn't what everyone wants in a jam, I'm sure, but I made some lemon marmalade that's like a Sour Lemon Warhead. The grape jelly is good and tangy, too! Of course, it's also sweet, but it has a kick to it that almost brings tears to your eyes. It's exactly what I wanted!
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