My apple jelly came out more like rubber than jelly. What can I do with it? I don't want to throw it out, but can't spread it. It has good flavor.
By Joyce
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It sounds like you have too much pectin in it. Try to reprocess it and add in more apple juice and if needed sugar, but no more pectin. You want it to the point that if you dip a spoon into it while cooking it coats the spoon.
Thrifty Fun has a guide about fixing hard jelly. You add more sugar and heat on the stove and end up with a product that has the consistency of apple butter. The guide is here:www.google.com/
You cab also use hard jelly as a meat glaze or ice cream topping
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