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Remember this recipe for Rosehip Jelly Candy? https://minoanmiss.dreamwidth.org/277450.html

I got sick so I set the panful of candy aside until I felt up to portioning, labeling, etc. I did that today, as well as tasting it. It's really good! Yay!

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From:

gingicat

Cool!

From:

minoanmiss

If you want a piece I'll show you where I put them.

From:

rachelmanija

That sounds delicious. Pics?

From:

minoanmiss

Ahahah it's not visually stunning. It's just a block of deep maron red jam, really. It looks a lot like quince paste (and is not unrelated).

Next time, even more rosehips and even more pectin!

From:

cjsmith

Oh that sounds amazing!

From:

minoanmiss

blush Thanks. :) I'm jsut trying to find good ways to use rosehips. I love their raw flavor but not the gravel tecture.

From:

hitchhiker

yum!

From:

baranduin

Yum!

From:

glorious_spoon

Ooh, this looks really good! I may have to try it, once the massive influx of Xmas sweets on my kitchen counter diminishes a little.

From:

amaebi

Awesome!

Brava! Brava!

From:

acelightning

Some things really do get better when you leave them alone. I'd guess that the various chemical reactions that were going on in your mixture finally finished reacting, and left you with a pan of candy, not a dish of unset syrup. I do know that homemade jams and jelllies don't reach a state of complete "set-ness" until several days to several weeks after they're canned (and the degree of thickening depends on the ratios of acids to alkalis, sugar to fruit, and pectin to both sugar and acid, as well as the ripeness of the fruit, the temperature the mixture was cooked at, how long it was boiled in the canning process, and occasionally the phase of the moon.)

From:

minoanmiss

I did not know that about how pectin continues to set across days and even weeks! I guess my fruit jelly benefited from my being indisposed!

From:

acelightning

Two of the houses I lived in before I moved to this one had red raspberry, black raspberry, and blackberry "canes" growing wild on the property around the house. I used to send my son out when he was little, to pick berries by the bucketful, and I'd make homemade jam and give everybody jars of jam as Yule gifts. I got to be very familiar with the alchemy of pectin. (But I never did manage to get all the seeds out of my raspberries.) But, yes, it was serendipitous that you had to set aside your jelly mixture :-)

From:

tibicina

Yay! I am very fond of pate de fruit and its relatives. (I once had a saffron pate de fruit which was kind of stunning, but it was also from the confectionery at Jose Andres' Bazaar/SLS restaurant, so it was likely terrifyingly expensive.)