Rum and Coke Jell-O shots would also be winners. It would have the same fizzy kick as the sparkling varieties of yesteryear. She notes that it tastes like Cherry Coke, which wouldn't be a bad flavor for gelatin at all. One commenter, in particular, suggested substituting Coke for the water when making Cherry Jell-O. We hope this information has been useful to you, and that you will have a successful product next time.Negative reactions on the Facebook thread range from "gross" and "yuck," with more extreme reactions calling it "nasty" or "vile." Others, however, were game to try it. Use a tight fitting lid to reduce the availability of air that can cause evaporation. It'll start at the top of the jar, and eventually work its way through the jelly. If it's stored with a loose lid, the cooling process of the refrigerator may cause evaporation of the liquid. Just very carefully, pour it through a sieve that is lined with a coffee filter, or a double layer of cheesecloth, and those crystals will stay in the bottom of your container, and your strained juice will be clear.Īnother time you may find crystals is after you have opened a jar of jelly, and it is stored in the refrigerator for a period of time. The crystals will settle to the bottom of the container.Ĭarefully pour off the juice without disturbing the crystals. What you want to do is to allow the juice to sit overnight in the refrigerator. So when I prepare grape juice for jelly, I find crystals at the bottom of the juice, even though I haven't added sugar yet. Make small batches at a time, usually five to eight cups. Remove from the heat immediately when the jelling point is reached on a long cooking jelly, or when the designated time is reached in a commercial pectin product recipe. Only use corn syrup in recipes calling for it.Ĭrystals form when the mixture is cooked too slowly, or too long.Ĭook until the sugar has completely dissolved, and is mixed with the fruit juice. This is a silicon pastry brush, if you had a natural fiber that would work, and you can sort of wash the crystals down.Īnd before I fill the jars, I find taking the silicon scraper also helps to remove some of the crystals.Ĭommercially jellied products often contain corn syrup, which serves as an interfering agent to prevent crystallization. You can wet a pastry brush, but make sure that it's not going to melt. There's a couple of things you could do, you can take a paper towel and wipe the edge, just be very careful that you don't burn yourself when you're doing that. If necessary, wipe the side of the pan with a damp cloth before filling the jars. These can serve as seeds for crystallization. While the jelly cooks, sugar crystals may form about the edge of the boiling mixture. Research tested recipes such as from "So Easy to Preserve," or from our "Let's Preserve Jellies and Jams." Use the dry measuring cups to measure the sugar, and level it with a knife. Use a research tested recipe, and measure the ingredients precisely. Jelly that crystallizes in the refrigerator can be another problem.Įxcess sugar may increase the concentration beyond what the liquid or the fruit can hold. Crystals can form as a result of excess sugar, undissolved sugar during cooking, or over or under cooking.Īnother source of crystals in grape jelly is tartrate crystals. So Martha, what causes crystals to form in my jelly? What you don't want is to find the crystals after the jelly is made. You can identify the individual crystals as you're measuring that sugar, to put it into the fruit to cook the jelly. You're familiar with crystals as you see them when you measure a cup of sugar. Boy, that is a great example of crystallization. Other times, I have hard pieces of white substance in my jelly, particularly after it's been opened a while. So Martha, sometimes my jelly is grainy.
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