Yep, you have to use new pectin when making jelly. So, Sunday I decided to try that lemon basil jelly again... yummy. Even the color was more clear and beautiful than with the 2005 pectin. You must realize this is the first time I have used pectin for jelly. My mom had a recipe for jam that almost always works without pectin. I think she used equal cups of fruit and sugar and cooked it for seven minutes at a hard boil. For those of you who don't know what that means, it is a boil that you cannot stir the bubbles down.
It sets up nicely... and yes, everyone complains about the amount of sugar in these recipes, but if you measure the tablespoon of jelly onto your toast instead of using half a jar, a little sweet isn't so bad.
At any rate, I'm contemplating making some basil jalapeno jelly and then planting some of the other flavored basils in the garden next year. Sure, it's hotter than hades outside and the thunder and lightening have moved right over the roof. I'm not in bed yet because I'm concerned a bit about the hail. Not that I can do anything about it... but well, it's less painful to watch than to be surprised in the morning. Stay safe everyone.
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