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Worried about the same thing with crabapple jelly...

Misc.
Hi Jen,

I just made a batch of crabapple jelly yesterday, and I was worried it wouldn't set up. I had a couple of recipes in front of me, as well as several online resources. One of the resources stated to test if there is enough pectin naturally present before canning. You do this by placing a tbsp of the juice with a tbsp of rubbing alcohol. Let it sit for several minutes. If it forms a gelatinous mass, then you have enough pectin to form jelly. If not, then you need add some commercial pectin. In my case, a gel did not form, so I added a half a container of pectin and it was sufficient for it to gel nicely. Try that test and see what you come up with. Good luck!
MsgID: 206341
Shared by: TboneDano in Grand Rapids, MI
In reply to: ISO: crabapple jelly..help!!!!
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: crabapple jelly..help!!!!
  Jen Irvin ,Montana
2 re: Gelling of jams
  Linda Lou,WA
3 Worried about the same thing with crabapple jelly...
  TboneDano in Grand Rapids, MI
4 Recipe(tried): The Perfect Crabapple Jelly
  Kas O'Neill, B.C., Canada
5 ISO: crabapple butter recipe
  Fran, VA
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