Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mumofstig on September 16, 2010, 21:28

Title: cloudy jelly
Post by: mumofstig on September 16, 2010, 21:28

I've stewed my crab apples and they are sitting in the muslin, happily dripping...but the juice is cloudy :( I haven't squeezed or poked it...honest.

Should the fabric have been closer woven. I've used the muslin before but for dark jellies where clarity wasn't a problem....but I wanted my crabble and chilli to be nice and clear.
 any ideas to clear it, please ???

Title: Re: cloudy jelly
Post by: Foghorn-Leghorn on September 16, 2010, 21:59

I'm not sure if this is the same but when I did the same with cooking apples the resulting liquid looked very thick and not clear at all but when I added sugar and boiled it up the resulting jelly was crystal clear after skimming off the scum.  Hope this helps  :)

Title: Re: cloudy jelly
Post by: mumofstig on September 17, 2010, 12:54

Thank you.....................You were right....
it did clear, and I now have 4 jars of pretty pale pink, crab apple and chilli jelly :D

Scrapings from the pan were yummy  ;)

Title: Re: cloudy jelly
Post by: Foghorn-Leghorn on September 17, 2010, 17:17

Mmmm, nice.  I like the idea of adding chilli... May have to ahem, "borrow" that one.  :blush: