Help - glass jars

[Waffler]

Well I've just made the chilli jelly this afternoon, and it too is lovely, but unfortunately not set!
I didn't use all the chillis either UG and it still had plenty of kick; I think it depends on the type of chilli you use. Actually I changed the recipe quite a bit, but by my reckoning it still should've set, especially since I put in 4 Bramley apples. I actually boiled up the vinegar ( I added a dash of red wine vinegar for the colour), sugar, peppers, chillis and apples, then strained the lot THEN I added some chopped chillis (green, purple, red and yellow) - it looks really pretty. However, it still isn't set, so strictly speaking is not jelly!
Help!
So what do I do? Do I buy gelatine tomorrow and reboil with that? Do I add more jam sugar and reboil? (It's already pleasantly sweet though) Or do I do something else entirely, yet to be told to me?

[ugly gourd]

mine hasnt set as a jelly but its still warm but it set when I tested it on a cold plate but im planning to use it like a dipping sauce not a jelly now ive tasted it I wouldnt add gelatine because I dont think it will keep long if you do I think I will just boil it longer next time I make it and use this batch as I said as a dipping sauce or a sauce on meat

[Crazy Chickie]

Hi just saw the chilli jelly recipie and thought YUM!!! Must give it a try. Wondering, can you use dried chillie instead of fresh?

On the question of glass jars, last year i got mine from Asscot but the delivery was very expensive. Did a bit of searching around and found Carters Packaging on ebay, might try them this year.

[Lesley Jay]

Waffler with four bramley apples in it the jelly should have set. Try re boiling it tomorrow. You can boil jam passed the setting point so I always keep checking. The supermarkets sell bottles of pectin maybe a bit of this would help it to set?

[bramble]

I've been wracking my brains trying to remember where I'd heard your idea from Bramble - I'm sure it was the "Victorian Kitchen" series way back on the TV. Sounds good to me though Ive never tried it. Could you pass your "jam" through it twice, obviously giving it a thorough wash inbetween, do you think? would that have the desired effect? DDL

I got the idea from my old cookery book. Ita a very old book published in the 60's by an irish woman called Maura Laverty. Book name, Full and plenty. She was a real down-to-earth cook with plenty of common sense recipes.

[Waffler]

Waffler with four bramley apples in it the jelly should have set. Try re boiling it tomorrow. You can boil jam passed the setting point so I always keep checking. The supermarkets sell bottles of pectin maybe a bit of this would help it to set?

So if I reboil it, how will I know when it's been boiled for long enough? I've not made a jelly before (only the Rowntree fruit kind!), but I have made jam. Do I test it's setting point as I would for jam, and assume that as it cools it will set further to make the jelly? Does that makes sense?
I may get some pectin whilst I'm out tomorrow, just in case.

[ugly gourd]

I decided to reboil mine today its gone a real reddish brown and seems to be setting better

[Lesley Jay]

Waffler jelly and jam are exactly the same method for testing the setting point.

[ugly gourd]

yippee!! its set

[Waffler]

HMMMPH!
MINE HASN'T! AND I'M NOT HAPPY.

So I reboiled it and added nearly a bottle of pectin to my concoction. It thickened. I filled my jars up and left them to cool, and the damn stuff still hasn't set. I know I could use it as dipping sauce, but I REALLY wanted jelly, and I'm REALLY disappointed.

HMMPH!

[Earthbabe]

I know what you mean Waffler. It's a real let-down. At least you haven't had it set rock hard which is what my first attempt at jam did. Good flavour but it was blackberry and I had hard chewy seeds and things. YUK!!

[ugly gourd]

Now mine is cold its more like thick treacle than jelly but its still really nice had some on a ham salad sarni yesterday

[Waffler]

IT'S SET! IT'S SET! IT'S SET!
I'm so excited! We went away on Saturday night, so I couldn't fiddle with it anymore. Got back late last night, so didn't bother with it. Tilted a jar this morning and it's actually set! Ok, so it's not set hard or anything, and I'm not sure it would hold it's shape if spooned out, but it's definitely set enough that I can label it up as 'jelly' (not chilli jelly sauce, which I was seriously going to do!) and give it to people.

How long will it keep? and does it need to be kept in the fridge before it's opened? (mine hasn't been, it's been sat on the side in the kitchen since Saturday.)

[mark]

Does anyone know of a glass jar company where I can get some jars cheap? I was planning on making some preserves for family members and putting them in xmas baskets.
I have has a scroll on the internet and I was astonished to see how much the glass jars are . I think the best I have found is working out at £18.15 for 24 jars with Alacook. It really surprises me how anyone makes any profit at small craft events. If I can not get them any cheaper I may resort to buying supermarkets own jams and using there jars (it will be a hell of a lot cheaper)

After looking at the web, I compared prices, including jars/lids/postage..............
Ascott - 56- 1lb jars @49p each ....................36 - 1/2lb jars@ 47p each
Freeman - 33 - 1lb jars @ 60p each..............41 - 1/2lb jars@ 54p each
Lakeland - 12 - 1lb jars@ 92p each

so unles they have a sale it looks like Ascott


mark

[25cowlane]

Although not done it myself a cheaper way is buy a load of Tesco Value Mixed Fruit Jam 454g @ 33p a jar. Use the jam to make jam wine, use jars for nice homemade jam. Only thing that grates is you give Tesco some money