The best [orange] jelly candies?
party_music50
2 years ago
last modified: 2 years ago
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maddielee
2 years agolast modified: 2 years agoRelated Discussions
Butterfly Bush Jelly?
Comments (4)PFAF is usually pretty good at telling you if a plant is, or ever has been, used for food. It seems that Buddleja has not. On the other hand it is not listed as poisonous either. Using botanical names is useful to avoid confusion when seeking information about a plant, especially since common names are not the same everywhere. Here is a link that might be useful: Buddleja info....See Moreviolet Jelly, Candy and Syrup
Comments (11)I've tinkered with the violet jelly recipe that is posted all over the Net, so I can share my experiences. Sorry I don't have anything for syrup or candy, though. The recipe I started with is: Violet Jelly (Source: www.prairielandherbs.com) 2 heaping cups of fresh violet petals 2 cups boiling wter 1/4 cup well-strained, clear lemon juice 4 cups sugar 3 oz liquid pectin (Certo) NOTE: Look for fully opened flowers, not partially opened buds, for better color and more intense flavor. The violets you want are the wild violets. Please choose violets that have NOT been sprayed. ) Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours. Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill. To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface. Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed. Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. Things I tried: Steeping overnight (worked best). Blenderizing the violets to get more flavor (didn't work - too hard to strain out all the little bits of flower petals). Decreasing the sugar - 4 cups was too sweet. I did get a good set from 3 cups and it was still plenty sweet enough for me. Using Pomona pectin (it was cloudy and for the first time, I noticed a chalky texture. I did use honey in that batch instead of sugar, which probably accounted for the cloudiness and perhaps the weird texture. Plus the honey overpowered the flavor of the violets). BWB for 5 minutes instead of 10. That worked great - using sterilized jars. Fresh lemon juice tasted better than bottled. I also threw in a bag of seeds that I had saved, so the set was a bit firmer but still soft, which I didn't mind. Hope that helps....See MoreFirst timer jelly question
Comments (7)Jelly is the most delicate of the preserves. The natural pectin levels are lower because you're jelling only the juice and most of the pectin is in the cell walls of the fruit. I love making jelly. I like the challenge and the jewel-like colors. But because they're more delicate the set may be a bit softer ("quivering on the spoon" is the ideal) and the jell can break in the boiling water bath. Then whether it re-sets or not is just something to wait and see. With natural jellies (i.e. no added pectin) you might be best off sterilizing jars and processing in the BWB for 5 minutes. The additional 5 minutes can make a difference in the set. Crabapples are high in pectin so with time it's likely your jelly will firm up again. Carol...See MoreWanted Recipe for Orange Pepper Jelly
Comments (3)I wanted to make a chili marmalade this year. When I looked up the relative acidity of oranges, I was surprised to find that the average acidity is in the upper 3's or low 4s. Which made me concerned about adding a low acid ingredient. So I ended up adding some lemon juice to my peppers before adding them to my marmalade. I used about 1-1/2 Tablespoons of minced peppers, which I "marinated" in about 1 Tablespoon of lemon juice. I had bhut jolokia peppers, so I didn't need to add much to the marmalade! I only bring this us since blueberries are higher acid than oranges, and I personally would be concerned about the substitution. You don't post a recipe, so we have no idea how many peppers we are talking about. If I were you, I would add additional lemon juice, in about equal proportion to the peppers....See MoreBookwoman
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