Another question (sorry) Mint Jelly

[StripyPixieSocks]

Thanks Zoe

I see you're about as scientific as me then, I tend to just make things as I go along but I've never made this kind of thing before and was always under the impression if you didn't get the quantities right it wouldn't work!

Once we get sorted and back on track I'll give it a go!

[Thomzo]

Ooooh I don't think jam needs to be that scientific. If you don't add enough sugar it won't set and it's likely to go off/mouldy/ferment but otherwise it's quite easy.

Bread and cakes on the other hand, they take a full BSc to understand.

Zoe

[Peggy Sue]

Oh cakes maybe but bread is not that hard, especially with that quick yeast you get now. Bung it all in Knead it till the kettles finished boiling then in the tins and have a cup of tea! I then bog off down the allotment til I'M cream-crackered and by then the bread has risen and goes int eh oven while I get changed- hot bread for lunch

I guess it's a nice idea to measure the water you use...

I have to confess I just don't get this setting point thing. I ahve made jam all of 3 times and the first time it seemed unbelievably easy but took a couple of hours, the second I boiled it for over 3 hours, seemed to be getting nowhere so gave up potted it anyway and its like rock now The third I decided I didn't have a clue so just boiled it for nearly an hour and it seems to have set.

Its not science it's witchcraft

[Odsox]

I have to confess I just don't get this setting point thing. I ahve made jam all of 3 times and the first time it seemed unbelievably easy but took a couple of hours, the second I boiled it for over 3 hours, seemed to be getting nowhere so gave up potted it anyway and its like rock now The third I decided I didn't have a clue so just boiled it for nearly an hour and it seems to have set.

Get yourself a jam thermometer and it's dead easy. No messing about with dripping it on a cold plate or seeing if it wrinkles.
Just stick the thermometer in the boiling jam/jelly and when it reaches 104c it's a light set, 105c for a firm set or 104.5c for just about everything if you're not concerned.
I have one of those electronic thermometers that cost a couple of quid in Aldi and I have never looked back, success every time.
It's not witchcraft, it's science

[Peggy Sue]

Oh I had no idea that was what it was all about- I'll get one this week, thanks!