(no subject)

[camwyn]

The wine jelly didn't set up properly. I mean, it's thicker than just wine, but it's still pretty liquid. I may wind up adding this stuff to sauces or something, I don't know. Gonna take a stab at the recipe again tonight, this time adding a little more sugar, skimming the foam off, etc. If that doesn't set either then oh well.

The jerky, on the other hand, came out really good and I will have to remember the spice mixture I used in future.

Comments

[rymenhild]

Did the recipe call for any pectin or gelatin?

[camwyn]

750 ml wine, 3 1/4 cups sugar, 3 tablespoons lemon juice, one envelope liquid pectin, 1/8 tsp. butter. The butter was meant to allow the foam bubbles to sink and vanish without having to be skimmed off, according to the recipe- which also noted that the foam yuk could cause problems with the jelly attempting to gel.

[jothra]

More sugar almost always seems to be the answer. We have tried again and again to reduce the sugar in our jelly recipes, in all kinds of different ways, and rarely succeed. It sometimes sets up more later.

I don't know how people who make sugarless do it. I suspect witchcraft.