I recently decided to make some jelly and add some canned fruit and fruit juice
after making the jelly I found that it did not really set well - turned sloppy
I noticed on the pack (under the seam in small print) that adding fresh Pineapple, Kiwi or Papaya will prevent the Jelly setting
I have not tried the letter two however There was a can of pineapple in the mix i was making I had also replaced the cold water with juice
Research I have done tells me that it is an enzyme that prevents it Gelling and using canned pineapple is a fix as it is heated in the canning process
Surly there must be a way to make Jellies with the 3 fresh fruits! -Secret ingredients or additives
Do you have any thoughts or suggestions?
