[Sca-cooks] Stephan: Jalabs section on a foreign website
Chef Christy
chefchristy at kingstaste.com
Wed Apr 23 14:10:59 PDT 2014
Her first comment was that she was going to run out for more pectin to "fix"
it. I said it didn't need fixing, it was already violet syrup, and the
conversation started from there :)
Christianna
Depending on how delicate the failed jelly mix is you can often add some
modern pectin (like Sure Jell) to it and cook it down gently.
Then pour in a jar and place in freezer immediately. This will often set the
jelly. It has worked on plum, fig, grape, and apple.
Of course I can think of many foods to serve the syrup version of it on.
Magnus
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