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temp.... hard ball vs soft ball?..... Boxed pectin

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MrsCountryChick, Nov 4, 2008.

  1. MrsCountryChick

    MrsCountryChick Songster

    Apr 15, 2008
    I have made hard tack candy before & have a candy thermometer with the marked temperatures for hard ball vs soft ball.........but I was wondering if to make a 'hard set' (like store bought jelly) does anyone heat to the -hard ball temp-? & for a spreadable yet still gelled jelly do you heat to the -soft ball temp-?

    The reason I'm wondering is because I made 2 batches of Wine jelly about a month ago & used a boxed pectin & followed the recipe to a 'T' but it's only semi set, still runny in the jars. I read somewhere it 'can' take up to 2 months to set, but the boxed pectin says to wait 2wks before resetting with a new box of pectin & re-canning. But in the last month I've seen no change in thickness, that's why I was wondering if the hard ball or soft ball temps. & just "boiling" is so generic that I want to get very specific next time. Just curious, thanks [​IMG]

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