i finally tried the honey jelly recipe from the super formulas book with honey, water and liquid fruit pectin. it states give it a chance don't throw it away to early thinking it won;t set up. it has been 3 wks. now and still runny as water, what happened? could i use the gungel jell, [i think it is called, from a maple syrup jelly recipe] or is something else that works?
Besides bees i own a peach orchards last year we made peach honey jam could not make enough of it people would by it as fast as we could make it. Replaced all the sugar with honey made a unique tast.
Just made some of the plain honey jelly over the weekend. What a super simple recipe! Turned out wonderful. I'm excited to get some fresh fruit and try the juice instead of water recipe!
How does wild blackraspberry honey jelly sound? =o)
I canned peach halves last year using a honey-sugar syrup. It was a happy accident -- I ran out of sugar when I was canning my last batch of peaches. In desperation, I substituted honey for about half the sugar. Since honey is sweeter than sugar, I added 2/3 to 3/4 cup of honey for each cup of sugar removed from the syrup. Wow -- these honeyed peaches taste wonderful, and I'm sorry I didn't run out of sugar sooner! I think a syrup with 100% honey might overwhelm the peach flavor, so I plan to stick with the part-sugar part-honey syrup. Yum!!!!!
3 cups honey, 1 cup fresh blackberry juice, brought to a boil stirred in liquid pectin, water bath.
How long does it take to set up if it is going to?
Mines seems thinner than honey right now
I haven't made honey jelly using the recipe in this thread, but I have made other jellies, jams, etc. Jellies have usually jelled fairly fast for me if they jell properly. Jams and preserves seem to take awhile to thicken, but they firm up eventually -- sometimes the process can take a week or two. Your jelly might not jell ... but I would wait 2-3 days before making that decision. If it's been a week or so since you made it, that's probably long enough and I would try re-doing the batch.
Jelling depends on proper balance of sugar and acid levels. Some issues that can affect this balance: the blackberries might have been over-ripe (lowers the acid content) or the honey was unripe (not enough sugar). Another thought is the pectin may have been too old.
There are "remake" recipes for redoing jelly that doesn't set, but they are specific to the brand and type of pectin you used. Do you still have the sheet that came with your pectin? Check there if you do. If not, might be on the manufacturer's website.
Yup, the honey jelly that I made seemed to take awhile to set up. I was a little disappointed right after I made it...it was pretty runny. I gave it a while and it firmed right up.
I can imagine the color of that blackberry honey jelly is simply beautiful. =o)
The recipe calls for 1 bag of liquid pectin, how many ounces would that be?
I read a recipe that called for a 3oz bag with 1 3/4 honey and 1/2 cup water which is 1/2 of what is called for in thread 4.
For 3 cups honey and 1 cup water are you using 1 3oz bag or 1 6oz bag?
Blue, the recipe says 3 cups (2 1/4 )lbs honey, 1 cup water, 1 foil pouch liquid pectin. Hope it works for you, my first time didn't set up, did 2nd batch and it worked great.
I have not had good success with my honey jelly setting up. My first batch of plain honey jelly set up after 2 weeks. I did a batch of cinnamon that was more firm than runny. My next two batches have not set up and I remade a few jars this morning adding a little more liquid pectin. The frustrating part is I used the same batch of honey for all.
The cinnamon is preferred by people. when they try the plain honey jelly they just tell me it tastes like honey, go figure!
Kind of seems a shame to ruin the good stuff in honey by heating it to a boil , I guess there is no way to make it without boiling it is there .It sounds so good though.
The people who bought the honey jelly were not concerned with it no longer being raw. I haven't done a lot of it. It is more like a specialty product for me.
I am new to canning and such but want to make the honey jelly for Christmas gifts can someone please fully explain the water bath step so that I know the jars are properly sealed? Thanks in advance!
We can figs and peaches with honey and use apple juice instead of pectin. It doesn't get "stand up a spoon" thick, but it does thicken up enough to not run off of a biscuit.
3.5 Be certain that the rims of the jars have no spills on them before applying the rubber ring lid. Any spilled material on the jar rim is likely to result in a poor/no seal. An inexpensive funnel designed for this purpose is useful in that regard.
6. My experience with tightening the screw rings after removing from heat is that it just makes the rings very difficult to remove when you later want to use the contents. If the lid didn't seal properly while it was hot, tightening it later isn't going to fix that.
If you do leave the rim somewhat loose, heat the jar in a water bath to remove the air and then remove the heated jars and tighten, the success ratio for sealing is near 100%. Just saying tighten them down but don't tighten till you can you can't turn no more!
Lids that are hard to remove are usually rusted or contain sugar. Invert the jar and run hot water on/around the rim. This loosens the sugar and expands the rim. Get a jar gripper and a helper and they'll come off.
Can you tell me what the process is for remaking if the jelly doesn't set up? Mine is still real thin. All I can find for remaking jelly calls for sugar, lemon juice, and pectin but want to make sure this is how to do honey jelly.
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