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Thread: Jelly makers out there?

  1. #1
    Super Member ptquilts's Avatar
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    Jelly makers out there?

    Hi - I made some homemade apple jelly, came out great. Did NOT can it, had it in fridge. Froze it to transport it on a 3 day trip. Now that I have thawed it out some of it is crystallized, consistency of frosting or spreadable honey. Still tastes good though.

    Did I do something wrong? I thought you could freeze jellies. This was made with no added pectin, just apples and crabapples.

  2. #2
    Power Poster QuiltE's Avatar
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    If the recipe wasn't designed for the freezer ... then it probably should not have been frozen.
    You would have been better to have packed it in ice, if you were concerned about it continued to be kept cool while in transit.

    The good news is that it still tastes good ... eat and enjoy!
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  3. #3
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    The water separated out, or maybe the sugars crystalized. You can try rewarming some to see if the crystals dissolve and the original texture jells again. Many years ago my Mom's jelly sometimes had crystalized sugar, and warming it worked.
    It should taste fine no matter the consistency.

  4. #4
    Super Member athomenow's Avatar
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    I have had no luck with the freezer jams and they turn out more like syrup. Still tastes good on ice cream and toast.
    Debra

  5. #5
    Super Member ptquilts's Avatar
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    they still taste fine. I have iffy results with jelly making, sometimes I goof and cook it too long, then it comes out tough. Once I made a batch of apple, next day decided it was too runny, re-cooked it, - OMG it came out like honey ! Wicked good! Now of course I can not reproduce that result...

  6. #6
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    I think you can only freeze freezer jelly or jam

  7. #7
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    I have had very good luck with freezer jams. I use a recipe made for freezer jam and try to not put the jam into smaller jars. I would certainly try rewarming the jam, just until it turns into liquid do not boil. It should return to the original thickness.
    I would do this by sitting it in very warm water, jar and all. lThis also works with crystalized honey.
    Kaye Jacobson Salverda

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