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Saturday, July 25, 2015

Question for my jammin' (and jellyin') friends

I am a challenged jam and jelly maker, at best.  My red currant jelly is NOT jelly.  It's jam-ish.  Can I rescue it, or am I stuck with eight half-pints of glaze?

7 comments:

  1. You can re-can it. Just use the same processing. If that doesn't work, you can always use it as ice cream topping 😊

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  2. That's the sort of thing I love as waffle/pancake topping, so I'd use it as-is!

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  3. I have to agree with Michelle. I just consider things like that as glaze or sauce. Would be wonderful on ice cream!

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  4. I don't mind a couple of pints of "glaze" but I was hoping for at least a couple of pints of jelly. BUT I can always try again with the red currants I discovered in my freezer!

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  5. Oh boy.... so out of my area of expertise sorry:) Hug B

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  6. I have one simple suggestion. ..sundae topping!

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  7. I have never canned anything as yet, and I am 58, so you are definitely ahead of me! Warm greetings from Montreal, Canada. :)

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