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?
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!
You can re-can it. Just use the same processing. If that doesn't work, you can always use it as ice cream topping 😊
ReplyDeleteThat's the sort of thing I love as waffle/pancake topping, so I'd use it as-is!
ReplyDeleteI have to agree with Michelle. I just consider things like that as glaze or sauce. Would be wonderful on ice cream!
ReplyDeleteI 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!
ReplyDeleteOh boy.... so out of my area of expertise sorry:) Hug B
ReplyDeleteI have one simple suggestion. ..sundae topping!
ReplyDeleteI have never canned anything as yet, and I am 58, so you are definitely ahead of me! Warm greetings from Montreal, Canada. :)
ReplyDelete