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Customer Review

22 of 24 people found the following review helpful
3.0 out of 5 stars a mixed review, September 4, 2010
This review is from: The River Cottage Preserves Handbook (Hardcover)
A friend of mine gave me this book as a gift, and just from flipping through, the recipes look intriguing and make me want to get into the kitchen. I've only made one of the recipes from this book (the chili pepper jelly) and I'm kind of disappointed. On the one hand, the jelly tastes fantastic and was easy to make. However, I think there might be an error in the recipe as it only calls for 2 tsp of pectin. All of the other jelly recipes I've looked at call for a minimum of 2 oz of pectin when using the equivalent amount of sugar. It would certainly explain why my jelly didn't set properly, despite the fact that I followed the instructions precisely and checked with a thermometer. I'm willing to give the benefit of the doubt that this is just an unfortunate typo and will try out some of the other intriguing recipes. Now I also have to find a use for 4 half-pints of runny jalapeno jelly!
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Showing 1-9 of 9 posts in this discussion
Initial post: Sep 5, 2010 11:30:05 AM PDT
The best thing to do is to empty the jelly back into the pan and either add some more pectin or add 250g of grated Bramley Apples. Allow it to boil for a couple of minutes AND hopefully in should then set.

In reply to an earlier post on Sep 22, 2010 5:57:40 AM PDT
Ms Pink says:
you can reprocess it. I've done that with raspberry jam before. Here's the link: http://www.freshpreserving.com/pages/remake_soft_spreads/40.php

Posted on Feb 23, 2011 8:53:47 AM PST
Recipe Diva says:
Runny jalapeno jelly is fantastic on baked chicken or for glazing a pork tenderloin prior to broiling. You don't even have to heat it up to thin it for brushing on. How easy is that?

In reply to an earlier post on Mar 14, 2011 5:42:28 PM PDT
glouise says:
what a fantastic idea for someone who doesn't want to reprocess their runny jelly.

In reply to an earlier post on Jul 31, 2012 1:16:33 PM PDT
S. Mckenzie says:
Runny jelly is also fantastic on waffles and pancakes. I'd use the jalapeno jelly on corn waffles, or over fresh chevre. Or, as you suggest, as a glaze for chicken or pork.

Posted on Aug 17, 2012 9:47:23 PM PDT
teaspoons and tablespoons are bigger in the UK than the States.. also they often use imperial pints (20oz) - here is a good post about that and other UK to US cooking conversions.

http://hailbritannia.com/2009/01/12/a-british-cookbook-primer/

also remember that amount of pectin to use will vary by brand/type and the UK probably has different standard brands than the US. I use Pomona's pectin which most US cookbooks don't use so I just look at the guide that comes w/ my pectin to judge to amount to use.

Posted on Mar 16, 2013 3:03:42 PM PDT
Grandma says:
The very best thing I know of to do with runny pepper jelly is to dump the jar over a brick of cream cheese or Brie and then bake it until warmed through.

In reply to an earlier post on Mar 16, 2013 3:06:33 PM PDT
Grandma says:
The British also have something called "preserving sugar" that my daughter now living in the UK tells me already contains some pectin.

In reply to an earlier post on Sep 4, 2013 10:07:50 PM PDT
Last edited by the author on Sep 4, 2013 10:08:47 PM PDT
northkona says:
Using as a meat glaze is a fabulous idea for a jelly gone wrong. Great suggestion.
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