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nafex - Re: [NAFEX] Clove currant maple syrup jelly CORRECTION

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  • From: "Stephen Sadler" <Docshiva@Docshiva.org>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Clove currant maple syrup jelly CORRECTION
  • Date: Wed, 27 Jul 2005 11:49:53 -0700

That's TEASPOONS of pectin, not cups!!!!!
Corrected below.


Stephen Sadler, Ph.D.

USDA 9, AHS heat zone 8,

Sacramento CA - Mediterranean climate


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Wednesday, July 27, 2005 11:46 AM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Clove currant maple syrup jelly


Your ingredients are: 6 1/2 cups of juice, 3 1/4 teaspoons of dry lm pectin,
1 cup
maple syrup, 3 tablespoons lemon juice, and 6 1/2 teaspoons dicalcium
phosphate solution.

Stir the pectin into the maple syrup, 1 teaspoon at a time. Combine the
fruit juices in a large wide-bottom stainless steel or enamel pan. Boil.
Stir in the syrup-pectin mixture and bring to a full boil - one that won't
stir down. Immediately stir is the calcium solution and remove from heat.

Test the jelly. Dip a cold metal spoon in the jelly and pour the jelly,
raise it up a foot - out of the steam - and pour the jelly it picks up back.
If the jelly is done, 2 drops should form off the spoon, merge together, and
come down in a sheet. Or put some jelly in a small cool dish and
refrigerate for 3 minutes. If it jiggles, it's done. I like that method
because you end up with some jelly to taste. And with this recipe, you
should taste. The maple syrup may be overpowering or may not sweeten
enough; or the jelly could be too sweet. Add sugar to bring up the
sweetness, lemon juice to bring it down.

If the jelly is too thin, add a little more calcium solution. Too thin, add
some fruit juice.







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