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9:45 am
May 7, 2011
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Last week I tried to make a batch of apple peel jelly. I cooked the apple peels and cores then measued the juice and followed the recipe on the Sure Jell pection instructions (I have always used Sure jell). Okay it came out like thick syrup and all the jars sealed. I dumped it back into the pot and cooked it for another minute and reprocessed. Still like thick syrup. Yesterday I tried again by making a trial batch (again using the Sure Jell instructions) and while it hasn't quite been the 24 hours it said to let it set I can tell that it is still thick syrup. What do I do now? Am I just going to have to use it as syrup? At this point I am open to all suggestions. Hubby's suggestion was to write it off (meaning pitch it) but I am not quite ready to give up yet.
11:08 am
December 28, 2008
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I sure wouldn't pitch it! If no one wants to use it as syrup, why not add it to things like baked acorn squash, or other things that you might use with a sugar based sort of a sauce?
Add toasted walnuts and call it a "gourmet" ice cream sauce? Use it as a glaze on fresh apple cake?? Sweetener for fruit salad??? With baked apples instead of brown sugar????
There must be at least a bazillion ways to put it to good use! 
11:33 am
May 10, 2010
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Have you tried adding more pectin? If you haven't, then just add a Tbs or 2 and then go from there. If you need more, then add more pectin until you get to the thickness you want. It just might work. If it does not work, then instead of pear honey, you have apple honey..yum! :)
11:40 am
December 14, 2010
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Failed jelly makes good sauce for buffet table dishes of sausage and meatballs. Don't toss it unless you need the jars, it will serve as a glaze for several kinds of meat dishes.
11:58 am
April 4, 2011
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I have made apple jelly with peels and cores several times. It is never a thick jelly, like my others, but a thick syrup. However, don't throw it out! It has other uses, you can use it as a fruit shine on a fresh fruit tart. Just warm slightly and brush over the fruit to seal and shine.
You can sweeten strawberries with it, just stir a little into fresh sliced strawberries with a little water and set aside to form it's own juices and serve with cake etc. A tablespoon of jelly is equivalent to a tablespoon of sugar so it's easy to measure.
Split a cake in two and spread with a thin layer of syrup, then layer with strawberries and whipped cream.
When making ice cream replace 2 tablespoons of sugar with the apple jelly/syrup and make as usual. The pectin helps make a smooth ice cream.
I make it about every two or three years, depending on how much I use, so I usually have it on the shelf for different uses.
Tami :)
1:10 pm
February 10, 2009
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Heavens I sure agree with everyone else who's said they for sure wouldn't pitch it! Use it as sweetener for tea or in oatmeal or or as a glaze for a roast or chicken but I certainly wouldn't waste all that sugar! I just used some barely jellied jelly as an addition to a pork roast, and boy was it great! The juice came out a bit more fruity than I'd normally have used, but when I turned it into a sauce instead of a gravy it was very tasty and a real nice change of pace from 'gravy'.
I'm going to leave the method of fixing it or not to the real jelly experts, but please don't waste the hard work and ingredients by throwing it out!
2:16 pm
December 14, 2010
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As a remedy for this event use the same juice multiple times with new batches of peels and cores and squeeze the daylights out of it to get any apple pectin out. Dad made mother a long handle jelly bag squeeser about 3 feet long with a hinge on one end and smooth handles.
2:32 pm
May 7, 2011
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Thanks for all the suggestions. I am not going to get rid of it. I had been hoping to use it for Christmas gifts. Maybe I will still give it but call it apple glaze. This was the first time I had tried it so I learned something. I doubt that I squeezed all the goodies out of it.
3:13 pm
June 2, 2010
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My mouth is watering. Glaze for pork or ham. Sweetener for smoothies. Smear some on a biscuit. On second thought, you should probably send it to me to get rid of. Wouldn't want you to have to eat all that goodnes, oops I mean bad jelly!
3:44 pm
May 7, 2011
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LOL @ Kellyb.
3:30 pm
May 3, 2011
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I was reading a blog the other day and the lady was making some sort of caramel stuff with nuts in it and it would not set so she threw 2 batches away. I was thinking oh no!! I would have had caramel syrup for everything! Never throw anything like that away that is perfectly good tasting but didn't turn out like you wanted. It sounds yummy to me! I suspect low pectin was the reason for it not setting up.
4:57 pm
February 22, 2010
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Add a little water and some 'red hots' and pour it over cored peeled apples and bake. 'Little smokies' are very good fixed with apple/elderberry syrup in a crockpot…so I'm guessing that the plain apple would be good too…or the apple syrup + your favorite BBQ sauce.
5:26 pm
December 14, 2010
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Jelly or syrup over a block of cream cheese is nice adding a little vinegar to the syrup makes it a sweet and sour sauce. When you are handed lemons make lemonade.
9:20 pm
May 7, 2011
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I brought a jar up to my daughter and told her is was Apple syrup and good for smoothies, and glazes, etc. She looked at me and siad "What the jelly didn't set. But I like the spin you put on it." She thought of the apple over the cream cheese. I had thought about using it for a sweet and sour sauce. I just need to come up with a catchy name?
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