I'm not very successful making apple jelly. I had a jar that was sweet
juice. I decided to boil it some more in an attempt to get it to set.
I boiled and boiled. The jelly wouldn't sheet off the spoon. The
spoonful popped in the freezer continued to run. Finally, the jelly on
the plate set. I poured the jelly into a jar. As it cooled, the jelly
turned solid. It is now a really sweet fruit leather

I've got two more jars to boil down.

What's the trick? This is the second time I made candy -- at least
this time it isn't scorched.

ljp wrote:
> I'm not very successful making apple jelly. I had a jar that was sweet
> juice. I decided to boil it some more in an attempt to get it to set.
> I boiled and boiled. The jelly wouldn't sheet off the spoon. The
> spoonful popped in the freezer continued to run. Finally, the jelly on
> the plate set. I poured the jelly into a jar. As it cooled, the jelly
> turned solid. It is now a really sweet fruit leather
>
> I've got two more jars to boil down.
>
> What's the trick? This is the second time I made candy -- at least
> this time it isn't scorched.


The trick is Certo(R) liquid pectin. It kind of sounds like your
juice didn't have much natural pectin and you cooked it down into
candy. If the juice mostly just tastes sweet, you might need to add
some lemon juice to spark it up a bit.

Just follow the instructions on the Certo packet; I think for apple
jelly it takes 5 cups of juice and 7.5 cups of sugar for one batch
(that's a lot of sugar!)

-Bob

In article
>,
ljp > wrote:

> I'm not very successful making apple jelly. I had a jar that was sweet
> juice. I decided to boil it some more in an attempt to get it to set.
> I boiled and boiled. The jelly wouldn't sheet off the spoon. The
> spoonful popped in the freezer continued to run. Finally, the jelly on
> the plate set. I poured the jelly into a jar. As it cooled, the jelly
> turned solid. It is now a really sweet fruit leather
>
> I've got two more jars to boil down.
>
> What's the trick? This is the second time I made candy -- at least
> this time it isn't scorched.

What kind of apple juice? Sour apples have lots of natural pectin -- I
can make a lovely crab apple jelly by boiling sugar and juice. Mostly,
I use pectin. I'm partial to powdered pectin; liquid delivers a little
bit softer set, and jelly should be firm.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Melba's Jammin' > wrote:

> In article
> >,
> ljp > wrote:
>
> > I'm not very successful making apple jelly. I had a jar that was sweet
> > juice. I decided to boil it some more in an attempt to get it to set.
> > I boiled and boiled. The jelly wouldn't sheet off the spoon. The
> > spoonful popped in the freezer continued to run. Finally, the jelly on
> > the plate set. I poured the jelly into a jar. As it cooled, the jelly
> > turned solid. It is now a really sweet fruit leather
> >
> > I've got two more jars to boil down.
> >
> > What's the trick? This is the second time I made candy -- at least
> > this time it isn't scorched.
>
> What kind of apple juice? Sour apples have lots of natural pectin -- I
> can make a lovely crab apple jelly by boiling sugar and juice. Mostly,
> I use pectin. I'm partial to powdered pectin; liquid delivers a little
> bit softer set, and jelly should be firm.

When I make crab apple jelly I don't have to use pectin. But my
Norlands definitely need it.

With the Norlands, I make apple butter rather than jelly...