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 a full rolling boil that, even when you stir it, is still
boiling. You can't stir it into subdued submission. "-)

Please, Joe, follow the procedures for making jelly as found at the
National Center for Home Food Preservation site,
http://www.uga.edu/nchfp, then find the info on making jelly. Read the
beginning section if you've never done any canning:
http://www.uga.edu/nchfp/how/can_home.html

Please do not seal with paraffin. Then you're talking mess.

Know also that your half bottle of pectin is a 3-ounce foil pouch of
pectin, either Certo brand (most common) or Ball brand.
>
> 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. :-)

Shouldn't be any worse than any other cleanup, Joe, as long as you have
at least a 6-quart heavy-bottom kettle that you're boiling the jelly in.
Fill the kettle with water after you've got the jars filled, sealed, and
in the boiling water bath for 5 minutes. Let it soak a few minutes and
wash it up.

Let us know how it works out for you.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>