[Sca-cooks] Question about Jelly making

Maggie MacD. maggie5 at cox.net
Tue Oct 21 06:14:47 PDT 2008

At 06:03 AM 10/21/2008,Elaine Koogler said something like:
>OK guys...I'm going to try to make wine jelly following Gunthar's recipe
>that he sent out recently.  I'm planning to use a locally produced (about 15
>miles down the road in Solomons, MD wine...a Black Raspberry Merlot...for
>the jelly.  However, all I have on hand is Ball liquid pectin rather than
>dry.  The directions on the box seem to indicate that it works the same as
>dry...is this the case.  Gunthar's recipe specifies dry.  What do you folks
>think?  Am I ok to use the liquid?

Oh yeh, I think you'll be just fine.

It's made to work with X amount of liquid. As long as you work with X 
amount of liquid, and the prescribed amounts of sugar and lemon juice 
.. you should be just fine.


Maggie MacD. 

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