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Homemade Bramble and Apple Jelly-Help!

(14 Posts)
Calendargirl Wed 30-Sep-20 15:25:00

Made 2 batches of this a few days ago. Absolutely delicious, lovely flavour.
Sadly, today I see that some jars are showing flecks of mould, despite thoroughly washing and sterilising jars, lids etc.
Have just re-boiled it, reducing from 11 jars to 8.

Now I know it is probably my own fault, as I reduced the sugar I used as we just find 1lb to 1 pint of juice as simply too sweet for us nowadays, but I know that the sugar is the preservative.
Also, I did 1 ‘set’ batch, but deliberately left the second batch runnier, more like a thick syrup, as we like it poured over Greek yogurt.

The re-boiled lot will be more ‘set’, but just hope it keeps ok.
Do you think I should store it in the fridge?
The last lot wasn’t.

Should say, it was both original batches that showed mould, not just the runnier one.

grannylyn65 Wed 30-Sep-20 15:27:40

Personally I just scrape mould off ! 😮

Calendargirl Wed 30-Sep-20 15:32:54

grannylyn65

Personally I just scrape mould off ! 😮

Hmm, I do if it’s a jar that’s been in the cupboard for ages, but this was only made last week.
Plus you can’t scrape it off when it’s runny.

grannylyn65 Wed 30-Sep-20 15:35:18

Add Certo ? ( pectin )

Callistemon Wed 30-Sep-20 15:40:39

but deliberately left the second batch runnier, more like a thick syrup, as we like it poured over Greek yogurt.
I made some like thick syrup/coulis as it's lovely on Greek yogurt or icecream, but froze that in small batches.

Otherwise, I do use 1lb sugar to 1 pint of juice but add lemon juice to make it a bit tarter and to help it to set.
I sterilise the jars in the oven, pour in the jelly while it's still hot and put the lids on immediately. The lid should pop as the jelly cools and air lock clicks in. I've not had a cracked jar yet.

Mine keeps, in fact we've only just finished some from 2 years ago.

Callistemon Wed 30-Sep-20 15:41:33

Are you sure it's mould and not the scum that can form on the top of jam or jelly?

I don't use apples, only blackcurrants or blackberries.

Charleygirl5 Wed 30-Sep-20 15:44:25

Sounds yummy but I have never made any in my life so I am of little help.

Callistemon Wed 30-Sep-20 15:49:56

Delia says:

Store in a cool, dry and preferably dark place. Too much light is not good for storage, while a damp or steamy atmosphere can cause mould to develop on the surface of the jam.

If things go wrong: if the jam hasn’t set after cooling and potting, tip it all back into the pan and boil again, adding the juice of a small lemon; if mould develops on the surface of jam in a jar, remove it with a spoon, along with about half an inch (1 cm) of the jam underneath – rest assured, the rest of the jam will not be affected – and place a waxed disc dipped in brandy on top.

Callistemon Wed 30-Sep-20 15:50:03

or just drink the brandy

Calendargirl Wed 30-Sep-20 18:18:18

Callistemon

or just drink the brandy

🥃

Calendargirl Wed 30-Sep-20 22:12:40

Thanks for suggestions,

Callistemon.

The latest re-boiling has set. No, it was definitely mould, not scum.
I have more brambles in the freezer. I think the next lot I do I will try freezing some ‘coulis’ in little plastic containers, and see how that goes, following your post.

Callistemon Wed 30-Sep-20 22:15:53

I put the little pots next to the icecream in the freezer so we remember to eat it!

It is delicious, I've never tried making it before but we had so many blackberries this year and it made a change from jelly or jam.

Calendargirl Thu 01-Oct-20 07:14:59

Callistemon

I put the little pots next to the icecream in the freezer so we remember to eat it!

It is delicious, I've never tried making it before but we had so many blackberries this year and it made a change from jelly or jam.

Did you do a runny syrup, or was it a specific coulis recipe?

mumofmadboys Thu 01-Oct-20 07:28:59

I have frozen lots of blackberries. We have 2 apple trees so we eat blackberry and apple crumble all year.