Another home canning jelly question

[eaglei]

To 12 cups liquid/puree/whatever you call it(!), how much sure-gel would you add?

 

Thanks!

[Prairie~Phlox]

It depends on the recipe, I would find one to follow. If you try and create something on your own, it may not come out right.

[countrygal]

I'd follow a specific recipe, like the ones that come in the sure-jell box. You're not suppose to double them either or they probably won't set.

[eaglei]

It depends on the recipe, I would find one to follow. If you try and create something on your own, it may not come out right.

 

I'm reprocessing some of the grape, and not sure how much more to add.  I followed the recipe the first time and it is too runny, even to use as syrup . . .

[zoobie]

Keep a bunch of spoons in ice water. You can test the jelly to see if it sets by dropping some on an ice-cold spoon. I don't know how much Sure-Jell to add though; I make French-style preserves without pectin.

 

Edited: The Pick Your Own site's directions have been very good for other items. Maybe this will help:

http://www.pickyourown.org/how_to_fix_runny_jam.htm

[eaglei]

Keep a bunch of spoons in ice water. You can test the jelly to see if it sets by dropping some on an ice-cold spoon. I don't know how much Sure-Jell to add though; I make French-style preserves without pectin.

 

Edited: The Pick Your Own site's directions have been very good for other items. Maybe this will help:

http://www.pickyourown.org/how_to_fix_runny_jam.htm

 

Thanks for the link!  I think I know what to do now!

 

What is French-style preserves?