So annoying!!

[rhonsal]

Well so much for getting organised and making gifts for Christmas (sorry, i know it's still Oct) - i had made jars of apple and chilli jelly and have had to throw all of them out as they all developed a layer of mould!

Have made lots of other produce, and have never had anything go mouldy before, and can't work out what i did wrong - all the equipment was sterilised, jelly was really hot going in to the jars, etc!

Ah well - back to the drawing board and know not to attempt that again in the future!

[Zelenina]

Oh that is so annoying rhonsal!!!

I wonder did you put enough sugar in them? There needs to be a certain proportion of sugar to act as a preservative. I've seen some online recipes that have less sugar, but are meant only for short-term storage in the fridge. Especially American recipes. Maybe you used one of those by mistake.

[rhonsal]

Thanks Zelenina - i followed a recipe i saw on tv and as they marketed it as a gift idea i thought it would last!
It was this recipe Apple and Chilli Jelly Recipe

Might try another one in the future - any you could recommend?

[whiskyman]

I am going to start making Jam next year, what do you use to sterilize the jars?

[Zelenina]

I generally don't use particular recipes, rhonsal, but make up my own according to general principles.

You really need about equal amounts of fruit and sugar for good preservation and set. It will set with less sugar if you use extra pectin e.g. in preserving sugar, but that doesn't make it keep. French people tend to make softer setting jams and jellies with 3/4 sugar to fruit, but you don't want to go below that ratio.

Some kinds of fruit are low in pectin and need some added anyway, but apples have plenty of their own.

The amounts of sugar and fruit can be measured by either weight or volume. Both seem to work out equally well. Weight can be easier with a jam because all the fruit goes into it, but with jelly, volume is probably a better way.

With the method used with this TV recipe it's hard to tell what amount of fruit ends up in the jam after sieving. But 1 kilo of sugar seems to be far too little for 2 kilos of fruit plus added chillies and water.

I think it would be better to cook the fruit and chillis in the water first without the sugar, then strain them and measure the volume of the strained mixture in a measuring jug. Then you can add the same volume of sugar, or at least 3/4 of it, and boil it all to setting point as you already know how to do.

[rhonsal]

Thanks - i might try again when i have a long weekend as the sieving took forever and i made a real mess of the kitchen lol!

[rhonsal]

I am going to start making Jam next year, what do you use to sterilize the jars?

Hi Whiskyman - i put the jars through a hot dishwasher, but you can also put them in the oven or a pot of boiling water. They also say to make sure to watch that you don't put your fingers accidently in the jar once they are sterilised.

[Zelenina]

I am going to start making Jam next year, what do you use to sterilize the jars?

I wash them thoroughly first, then boil them in a big pot of water.

[Zelenina]

Thanks - i might try again when i have a long weekend as the sieving took forever and i made a real mess of the kitchen lol!

I've made more jams than jellies because I like the fruity lumpy texture, but I think generally people use a cloth or jelly bag, and leave it tied up and suspended over a container until it has all strained through, while they go off and do other stuff.

Thinking about that recipe again. I've seen other recipes involving chillis that use low amounts of sugar for a less sweet taste, to go with savoury food. That might be the intention here too, but then it needs to be refrigerated because there isn't enough sugar to preserve it. Maybe they forgot to mention that.

[Alison]

My chilli preserve has lower sugar but also has vinegar so the preservation is shared between the two without it being too sweet

[Nicos]

Sorry to hear about that.

You can eat what is more than a couple of centimetres below the mould...there was a programme on last week talking about just that....but clearly you wouldn't want to give it as a gift!
( Dr Michael Mosley in Trust me I'm a Dr)

All the French peeps I know invert their jars for a few hours once the lid is on.
I've started doing this too and as yet haven't had any mould on mine.
I find if I do the 50:50 mix though I need to turn the jar right way round sooner because the start to set more quickly.
Maybe this inversion helps to sterilise the lids better?

(I usually put my jars in the oven at 120C for ages and my lids in a measuring jug and pour over boiling water...which in my mind isn't really enough to 100% sterilise the lids???.... Hence I do the inversion thing)

[Lisasbolt]

I put my jars in the microwave after being washed. Also boil and invert the lids

I also try different jams with a lot less sugar but freeze it in batches, it is just as nice once defrosted and a lot healthier.

General rule with jam (i have heard) is always equal parts (sugar to fruit), i add more water than always required but i cook for a lot longer as i have chunky jams and this just makes the fruit fall apart even more.

If you can get some nice oranges, i have a lovely recipe for marmalade, and kind of christmasy. Does take while removing pith and peel but i think it is worth it.

[Thelma Sanders]

Jellies usually get boiled up with the sugar after they've been sieved/strained like in this recipe

Piquant Apple chilli Jelly Recipe - The Cottage Smallholder | The Cottage Smallholder

That way the hot jelly is sterile when going into, preferably, still hot jars and lids go on straight away. No chance of germs getting in that way

[Scarlet]

I think that recipe is a little strange Rhonsal.
My jelly making method is the same as Thelma's recipe above, use 1lb sugar to a pint of juice which has been strained through a jelly bag (pillow case!) dissolve sugar slowly and heat until setting point. I also pour in some vinegar to give it a little kick.

[mothhawk]

I agree with everyone, Rhonsal, not enough sugar to make a keeping jelly. But in the video the whole kitchen is decorated for Christmas, so I reckon the clip probably came from a programme of things to make in the run-up to Christmas, like the week before the day perhaps. Shame it doesn't tell you that. what a waste for you.