How long does jelly keep?

[PaulSB]

Being Christmas and I'm on holiday I'm trying to get ahead with preparations for the holiday meals. I'm a reasonably competent cook and happy to tackle most things but I have never made a jelly before - other than out of a Rowntree's packet!!

I have an interesting recipe involving pomegranate, orange, lemon and cardamom pods. It may be a disaster who knows. The recipe calls for the jelly to be refrigerated overnight which I presume is to ensure it sets. Does anyone know how long a jelly made from all fresh ingredients will keep in the fridge?? Can't find anything on the web.

Put 700ml pomegranate juice in pan
Add strips of orange and lemon peel
Crack 12 cardamom pods and add to juice and bring to just below boiling point
Add 2 tbsp caster sugar stir and allow to disolve
Leave to cool for 10 minutes
Soften 12g leaf gelatine and stir gently into juice
Sieve out spices
Pour into glasses.
Cool
Refrigerate overnight

This and a grapefruit and Prosecco sorbet are my "WOW" dishes for Christmas Day, ten people, so I'd appreciate some advice.

 

[Aperitif]

There's no set time for keeping jelly.


Sorry - totally useless advice...it is obviously a serious subject and my knowledge is a bit wobbly at best.

 

[summerdays]

My instinct (nothing more than that) would say that I wouldn't want to make it more than 48 hours in advance ... just because of the type of damp like surface of jelly. But it sounds delicious ... can you pop some in the post for me...

And if it is going to set it should do it reasonably quickly - unless you get the proportions wrong. Grapefruit isn't one of those strange fruit that has an effect on setting ability is it....?

 

[ThePainInSpain]

Found this on the net
Google JELLO rather than Jelly, that's what they call it across the pond

"Jello made from the box will keep up for 2 to 3 days when it is stored covered in the refrigerator. After that, it may become rubbery due to the evaporation of water. Sugar Free Gelatin may become watery in 1 to 2 days . Don't freeze Jello because it would become watery upon thawing."

 

[SavageHoutkop]

My instinct (nothing more than that) would say that I wouldn't want to make it more than 48 hours in advance ... just because of the type of damp like surface of jelly. But it sounds delicious ... can you pop some in the post for me...

And if it is going to set it should do it reasonably quickly - unless you get the proportions wrong. Grapefruit isn't one of those strange fruit that has an effect on setting ability is it....?

I think I agree with this. I've not tried either although I have a similar recipe from Nigella's christmas book which I want to try!
Nigella was very keen on hers being a 'soft' jelly not a hard set, and I imagine in the fridge it might dry out. Then again, our kitchen is so blinking cold at the moment might as well leave it on the counter!!!

 

[Fnaar]

Found this on the net
Google JELLO rather than Jelly, that's what they call it across the pond

... but don't accidentally also type the words 'wrestling' and 'naked'

 

[summerdays]

... but don't accidentally also type the words 'wrestling' and 'naked'

Speaking from experience?

 

[Kestevan]

In Fnaars case there was certainly no "accidentally" involved........

 

[Sh4rkyBloke]

In Fnaars case there was certainly no clothing involved........

FTFY... and that was for Fnaar who was "just looking". 

 

[Hilldodger]

Why on earth would you want to keep jelly?

 

[twentysix by twentyfive]

Why on earth would you want to keep jelly?

Nah - he's just looking for excuses to "test" the recipe...........

Might "test" my mince pie recipe later

 

[Maz]

Why on earth would you want to keep jelly?

Because it's a preserve.

 

[Renard]

Because it's a preserve.

Jelly good!


Boom tish

 

[PaulSB]

So I'll be making this on Christmas Eve but won't be using it as part of the naked wrestling....................interesting idea though!

 

[PaulSB]

Grapefruit isn't one of those strange fruit that has an effect on setting ability is it....?

The grapefruit is for the Prosecco and grapefruit sorbet so setting shouldn't be an issue as this is a freezing job!