Eating and Drinking > Cooking, Storing and Preserving

12 hours is a long time !

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Kleftiwallah:
The crab apple jelly is coming along nicely, the mush is now in a jelly bag but after only 1 hour the drips have stopped.  Do I really have to wait another12 hours?  Yes I know about not squeezing the juice to ensure clear jelly. 8)
Cheers,  Tony.

wighty:
Patience is a virtue I've always been told, Tony.   Wait and you will hopefully  be blessed by some lovely jelly, a donation in return for my advice is always acceptable.  My address  is registered here somewhere.

Growster...:
A funny think happened about making a jelly the other day...

I wanted to clear the freezer of some old stewed apple, so just chucked it in a sieve and left it to drain overnight, so that I could use the juice.

About a 1/3 of a pint was in the bowl, and as we're partial to the gorgeous Calvados, wich is like hen's teeth here, despite being in Kent, I popped a small glass of ordinary vodka in with it and popped it in the fridge.

I forgot about it until a day or so afterwards, and it had set into a fabulous tinctured jelly, which I thought was impossible with just pure apple!

It didn't last long...

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