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I made Jelly!!

Old 09-05-07, 04:30 PM
  #26  
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Flower Blossom:
I used Sure Jell. The idea of the Pomonapectin sounds nice, but it looks a bit expensive. It's probably worth it though. For the apple I followed the recipe in the box and I'm pretty sure I know the problem. The one in the box assume's it's fresh apple juice (gives the directions to make it) not bottled juice. there's a recipe one Surejell's website for making it with bottled juice and it makes a smaller batch. Apples naturally have a fair amount of pectin and I assume that more of it ends up in the juice when you make it fresh. the bottled juice recipe is pretty much half of the fresh recipe so tomorrow I will try an experiment.
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Old 09-05-07, 04:34 PM
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Originally Posted by FlowerBlossom View Post
Different fruits have different amount of pectins. For this reason, going by the recipe for the specific fruit (and form) is very important with products like Sure Jell (and Certo, if it's still around). Apple is one of the highest in pectin...interesting that your apple jelly didn't gel.
I followed the apple Jelly recipe in the box, but I hope my above post explains the problem
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Old 09-05-07, 05:10 PM
  #28  
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You don't use a lot of the pectin because it's concentrated, and, you use the calcium (separately) to form the gel. If the gel is too strong, you add water (or juice). If it's not firm enough, you add a very little more calcium.

I'm trying to remember...a teaspoon per batch of 4 cups of fruit (on average), depending on the fruit, of course.

As part of the cost-benefit analysis, I always add in the cost of the fruit+time+energy of a batch that didn't jell. There's only so much "fruit syrup" my family can handle; it's a family joke of sorts now. You are lucky. I have to buy my fruit, so it does cost me.
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Old 09-05-07, 07:47 PM
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Originally Posted by FlowerBlossom View Post
You don't use a lot of the pectin because it's concentrated, and, you use the calcium (separately) to form the gel. If the gel is too strong, you add water (or juice). If it's not firm enough, you add a very little more calcium.

I'm trying to remember...a teaspoon per batch of 4 cups of fruit (on average), depending on the fruit, of course.

As part of the cost-benefit analysis, I always add in the cost of the fruit+time+energy of a batch that didn't jell. There's only so much "fruit syrup" my family can handle; it's a family joke of sorts now. You are lucky. I have to buy my fruit, so it does cost me.
I suppose if it was truly a cost issue I'd just buy jelly cause that would be cheaper. My family isn't going to want too much fruit syrup either, especially since we rarely eat ice cream, pancakes or anything else it would go well on. I suppose if I can't get it to jell I can use it on one of my bundy cakes. I have a pan that makes a rose shaped bundt cake that I refuse to put frosting on. A nice apple glaze might be pretty good though.
And as far as fruit goes, at this point the only things I won't have to buy are grapes (only enough for 10 8oz jars this year) and crab apples. I missed the choke cherries this year, but I'm afraid to try that anyway. I just picked up some strawberries and pears to make jam. hopefully that all turns out well tomorrow.
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Old 09-05-07, 09:18 PM
  #30  
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Originally Posted by StokerPoker View Post
I was checking out the back yard after the storm we had a little while back and noticed our grape vines actually produced grapes this year. It seems I accidently trimmed them a bit last summer when I was getting rid of the nightshade and poison ivy. We used to have so many grapes that my mom would fill the shelves in out pantry with quart size jars of home made jelly. (with 7 kids you had to save money where you could) So, my fiancee and I picked all the ripe ones and had enough to make 10 8oz jars of fresh home made concord grape jelly. we just finished a little while ago and I can't wait to try it. One jar didn't seal so I am keeping that one and one other for myself. The rest will go along with Christmas presents. Since I've cut my hours at work for nursing school things are going to be tight. Making the Jelly was so much fun!!! I'm going to do a bunch more trimming of all the other crap growing back there and make some more cuts on the vines so I'll have more and more grapes the next few years. I can't wait to make apple jelly and strawberry jam too!!!
Anyone else making jelly this canning season?
I read somewhere once that grape vines only produce fruit on one to two year old shoots. If it was pruned every year I bet you'd get bumper crops again.
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Old 09-06-07, 07:27 AM
  #31  
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Originally Posted by aussie troy View Post
I read somewhere once that grape vines only produce fruit on one to two year old shoots. If it was pruned every year I bet you'd get bumper crops again.
you're right. that's why I'm going to be doing just that from now on!!
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Old 08-04-08, 10:46 AM
  #32  
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Last year I ended up finding a ton of grape vines on the bike path. It might ot have been legal since it was county property but I picked tons!!! The jelly from those was so much better than the jelly from my grapes. I also made strawberry, peach, and pear jams and orange marmalade. Then I tried my hand at pickles... they were so good!!

This year I made "dilly beans" which are pickled green beans. I put a jalapeno from my garden in 2 of the jars so those should be really good.

Last Wednesday I brought home a trailer full of apples with my bike. I worked on them every day and finished yesterday. Now I have apple butter coming out my ears as well as some apple sauce. I also had a "happy accident." This time my apple jelly became "apple honey." I used a 'no added pectin' recipe and cooked it too long.

I have to hit up the bike path and check on this years grape crop. they probably won't be ready for a few more weeks, but I want to plan my route. I am sooo going to need more jars!!!
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Old 08-04-08, 05:09 PM
  #33  
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What's the difference between jam and jelly ?
Where I'm from (South Africa -- we speak British English), "jelly" is your jell-o, and "jam" is your jelly... so .. what's your jam ?
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Old 08-04-08, 05:57 PM
  #34  
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We call them Preserves. Like Strawberry Preserves, Peach Preserves, etc.

Grape is either Jelly or Jam, depending on the region.

Originally Posted by The_Guru View Post
What's the difference between jam and jelly ?
Where I'm from (South Africa -- we speak British English), "jelly" is your jell-o, and "jam" is your jelly... so .. what's your jam ?
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Old 08-04-08, 06:21 PM
  #35  
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I just made chowder..

Now I have to clean it up.
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Old 08-04-08, 07:37 PM
  #36  
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Originally Posted by StokerPoker View Post
only if i eat it all myself. unfortunatly though, the recipe I used wasn't quite right. The apple didn't set right so as of right now I have 13 jars of apple syrup/glaze. I think I can save it but I need to buy some more lids before I try. I found another recipe from the same source calling for half the juice and have the sugar for the same amount of pectin...I think that might be the problem
could use it as Ice cream topping

We been freezing summer squash and green beans. we will can tomatoes, they will be ready in a couple weeks
I have me eye on a grape vine at neighbors/friend house. I want enough to make some pyment(grape mead)
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Old 08-04-08, 07:52 PM
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Originally Posted by plumberroy View Post
could use it as Ice cream topping

We been freezing summer squash and green beans. we will can tomatoes, they will be ready in a couple weeks
I have me eye on a grape vine at neighbors/friend house. I want enough to make some pyment(grape mead)
Pickle some of those green beans!! you won't regret it. they are wonderful to eat right out of the jar or on anything you would put pickles or relish on or in. I hear they are good in bloody mary's too. My 3 year old niece and I love them!
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Old 08-08-08, 12:05 PM
  #38  
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I must be insane!! I brought home another bushel of apples wednesday. I ended up doing 2 more batches of apple butter, one of low sugar jelly and the rest I just bottled the juice and made apple sauce because I got so tired of dealing with apples. I know where there are more, but I will resist the urge to get them. As soon as this last stuff finishes processing I am putting my canning stuff away until the grapes are ready in a few weeks.
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Old 08-08-08, 01:44 PM
  #39  
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Originally Posted by The_Guru View Post
What's the difference between jam and jelly ?
Where I'm from (South Africa -- we speak British English), "jelly" is your jell-o, and "jam" is your jelly... so .. what's your jam ?
Jam contains seeds/skin etc. Jelly is strained before thickening (ie just the juice).
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Old 08-09-08, 07:46 PM
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Originally Posted by edbikebabe View Post
Jam contains seeds/skin etc. Jelly is strained before thickening (ie just the juice).
Excellent way to describe it.
There's a local farmer's market about 3 miles from my house every Saturday. It's at a place called Wilson Barn. (a local historical landmark) A table costs $10 for the day. I think I'm going to call Monday and see if I can get a table next weekend. Maybe I can sell some of my windchimes too!

It will be fun pulling up on my bike with the trailer among all the dirty pick-ups. Looks like I'll be getting out the John Deere green spray paint so I fit in a little better.

It might end up being a very fun day!
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