There can be a number of different reasons for jelly not setting. You may have had too much or too little sugar, juice, or pectin. You may have not put the pectin in at the right time. Powdered pectin is added with the juice and spices and brought to a full rolling boil, then the sugar is added and returned to a full rolling boil again for usually one minute. For full instructions refer to the National Center for Home Food Preservation (NCHFP) website, it is a great source for current research-based recommendations for most methods of home food preservation.
the amount is the amount of liquid in a orange :)
I don't think the result would be satisfactory. Using juice would create a runnier,more liquid sauce without so much flavour as the jelly would give.
Fresh juice never equals frozen juice; it always surpasses it! But to answer the question . . . A can of frozen juice concentrate is usually 12 fluid ounces. One adds 3 cans of water to reconstitute the juice, making a total of 48 fluid ounces, or 6 cups. So, 6 cups of fresh juice would equal (always be better than) 6 cups of juice concentrate. Please note, one cannot replace juice concentrate in a recipe with fresh juice. The moisture content of the two products is very different and would cause unexpected results.
you can heat it up or warm it- - - - -Put the frozen juice and water in your food processor, then turn it on. The food processor will chop up the frozen juice, which increases the surface area of the frozen juice and makes it easier for the heat in the water to melt the juice.
all around in florida , oranges, citrus fruits, frozen oranges, and all kinds of things you can grow in the sun, can pretty much be produced in florida. i guess a better answer would be grapefurits, orange juice , frozen orange juice,
Sure, you can freeze clamato juice if you want to, but why would you? It might change the texture and taste a bit, but technically, yes, you can freeze it. Just be prepared for a slightly different experience when you thaw it out.
I would have thought you meant sorbet, apart from the 5 letters
The scientific or taxonomic name would be Prunus virginiana.
No, frozen fruit needs to be thawed completely and drained before adding to a pie. Putting frozen fruit directly into a pie would alter the baking time drastically, and the juice from the defrosting fruit would make the pie filling very runny.
Jelly does not have a specific boiling point as it is made by cooking fruit juice, sugar, and pectin until it reaches a certain consistency. The boiling point can vary depending on the moisture content and sugar concentration of the mixture.
I would not freeze it in the bottle. Instead, portion it out in an ice cube tray. When frozen, store the cubes in a plastic bag.
It will tell you on the label. The type of packaging and the way the juice was processed will control whether an item is shelf-stable, requires freezing, or requires refrigeration.