First time poster, long-time reader. Actually, I stumbled upon this board when I was googling about sugar pulling because I became enamored with the idea of it, and I was dying to know how to create those long, sugar stick candies. (I still don't know, but I have a better idea, anyway. I'll probably bother you all with it later.) I was completely thrilled to find this place and see all the reviews and responses from people who knew what they were talking about! I've been cooking/baking for over a decade now, and I do fairly well. I'm having dreams and ambitions of actually doing something with it, but my heart is in confections and candies (and I can't find a school in Atlanta that will teach me any of that so I'm kind of on my own.)
Recently, I had purchased this book because I love baking and I love science and his explanations in to a lot of it was mind-blowing! (Not to mention the sweets pictured were incredible, as well.) I have been trying to make pectin jellies for almost a year now - don't joke, I'm completely serious - and I keep having problems with it. I also tried the recipe for them I found in this book a few months prior. I have tried following the recipe to a T all the times I have tried them, and I've never gotten it to set right -- it was always too soft and squishy.
I've come to the conclusion that I'm trying to make the wrong kind of jellies.... I believe both these books cater to the more French kind of jelly, when I'm looking to make something closer to orange slices. :D (I know, I'm not gourmet.) I like my jellies firm and flavorful, but of course, I would like a little different flavors but with the same consistency.
So far, Greweling's recipe has worked the best. But I'm also wondering how to make these kind of jellies with oil more than puree. I just find there are more flavor options from LorAnn than I could ever make. Also, I tried some blackberries that I pureed myself and they just tasted... bad. And I tried some frozen green apple puree and that was also... bad. May just be me, though...
Any advice would be so very appreciated!
Oh, I'm using Pomona's fruit pectin. I'm not using the little pouch that comes with it because the recipe only calls for pectin, but I may be doing that wrong, too.