[Sca-cooks] Stephan: Jalabs section on a foreign website

[Chef Christy]

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