More Canning Goodness
August 28th, 2007
A friend and I spent eight hours canning on Sunday. My feet hurt from standing in the kitchen that long, but there is something inherently satisfying working like that, something inherently satisfying in domestic chores. The recipe yielded far more than we expected, almost double, so we had to make a quick run for more jars. All in all, we had 20 jars of pepper jelly and 20 jars of giardiniera… each! I think I’m going to thrift some small tea spoons and pickle forks to attach to each parcel, and maybe whip up some of these towels for the extra special ones.
The sad news is that the pepper jelly has yet to set, over 24 hours later. The directions said that it could take up to three weeks before the jelly sets, but I’m wondering what could change between now and then. I’m hesitant to post the recipe if it’s not a successful venture. If it really doesn’t set, I’m labeling it as sweet-hot pepper syrup and calling it a day. It’s very delicious and would be heavenly on corn fritters or as a spread mixed with cream cheese on crackers. I’ve got my fingers crossed though. Does anyone have jelly experience? Troubleshooting ideas for next time? I know they say to do a trial batch, but I cut corners all the way.
10 Comments Add your own
1. Christa Z. | August 28th, 2007 at 4:47 pm
from my jamming experience they say to never double a batch, as it may not set right. But it may also depend on the corners cut and the whole process. I’ve always had luck with my raspberry/plum/and or peach jams. But never have tried Pepper Jelly! hmmmm, check your pectin levels…
cheers and patience is the best of luck.
2. *karen | August 28th, 2007 at 11:13 pm
I wish I could offer advice, but I have no jamming experience. I do think your gift package sounds like a good idea, though.
3. Amber | August 29th, 2007 at 10:59 am
I love this! One of my friends & I made freezer jam together one year and it was so much fun. It brings back by pioneer feelings… What great gifts these will make for you, too!
4. Amy | August 30th, 2007 at 8:23 pm
I probably wouldn’t sweat it if the recipe said it might take 3 weeks for the jam to set. I have a really great canning book I’ve used for years and it has a long list of reasons why jams/jellies might not set. I suspect even looking at the jars crosswise might make them decide to thwart your plans, lol! It looks really good and your gift package sounds like a wonderful idea. I might try something like that with all the jam I made recently :)
5. Marie | September 6th, 2007 at 12:04 am
I just made a batch for the first time and am having the same problem. Did your jars ever set successfully?
6. Britt | September 18th, 2007 at 12:47 pm
The last batch of plum jam I made didn’t set, so I labeled it “Plum Sauce” and felt really clever. One week later, it was completely jelled.
7. PattM | September 23rd, 2007 at 7:35 pm
I made pepper & basil jelly last week, too! Also, mine did not set either. I did open a jar (over crackers & cream cheese-yum!) but set better after it was in the fridge. I would be interested to see your recipe as I have many more peppers.
8. cry baby poker&hellip | October 22nd, 2007 at 8:05 pm
cry baby poker
deserting Hagen coiled
9. beth | October 23rd, 2008 at 6:48 pm
i have had this problem this year. in the past i have never had a jar of jam/jelly not set but this year has killed me. if i am using over ripe pears is there any hope
10. Her Craftiness | October 24th, 2008 at 6:03 pm
Beth, I’ve heard that the reason it doesn’t set has to do with the sugar content. So, if your pears are overripe they would have more sugar. Sadness! It’s so sad to not have it work. I started calling mine marinade and used it in sauces and cheese plates. Pears would be great for that!
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