"The Joneses" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> "Dave Balderstone" > wrote in message
>> news:140920091923283498%dave@N_O_T_T_H_I_Sbalderst one.ca...
>>> In article >, JoeSpareBedroom
>>> > wrote:
>>>
>>>> Recipe:
>>>> http://recipes.epicurean.com/recipe/...sil-jelly.html
>>>>
>>>> First time making jelly. The article says "When the boil can't be
>>>> stirred
>>>> down, add the pectin." What do they mean by "can't be stirred down"?
>>>> Too
>>>> thick to stir?
>>>
>>> No, it means that when you stir it, the boil doesn't recede/diminish.
>>>
>>
>> You mean, stays stuck to the sides of the pot?
>>
>>
>>>> And, how much of a cleanup horrow is this going to be, considering all
>>>> the
>>>> boiled sugar? Let's assume I don't leave the kitchen to take a phone
>>>> call
>>>> and let the whole mixture burn or blow up. :-)
>>>
>>> If it doesn't boil over, you'll just have a sticky stove top, counter,
>>> and spots on the floor. A few minutes with a dishcloth and it'll all be
>>> good.
>>
>>
>> Swell. I went over the whole stovetop this morning until it was
>> immaculate. :-)
> One (?) of our group opinions is that one should not make jam/jelly
> barefoot, with 2-legged junior or 4-legged distractions, and for heaven's
> sake, don't can nikkid. And don't ask about that last one, she won't tell
> you. I find it personally rewarding to have all my stuff laid out and
> ready to go.
> I oncet had a jar of pickles bust just as I was taking it out of the
> canner (did I bounce it a bit off another jar?) and my brief tank top did
> not cover enuf! No scars, thank goodness.
> That boiling sugar stuff is a bit like napalm. Whether skin or steel,
> cool water is good after. But sometimes, I leave the scrapings of the pot
> to gauge just how it will set up, and to lick the pot iffn me or one of my
> helpers deserve it, cook's treat you know. I've found that in humid
> weather and/or up here at 4,000 feet, I bring my goop to a good rolling
> boil, no question about stirring down the bubbles before I add the pectin.
> But I use a bit of canola oil instead of butter to reduce the foaming.
> Good luck!
> Edrena
>
>


No 4-legged anythings to worry about. I consider them to be ingredients.
Heh.