Sorry I wasn't around last week. Last weekend we had our family Christmas and I really haven't done anything interesting until today.
Today I took another try at jelly. As you all know, I tend to make lots of syrup because my jelly never turns out right. I am hoping this jelly will be different. I followed the directions on the Sure-Jell package exactly.
3 lbs apples (I used Rome apples), peeled and cored
Put the apples in a large pot with enough water to cover. Add a tablespoon of lemon juice. Bring to a boil and boil covered for 10 minutes or until the apples are soft.
Line a colander with cheese cloth and then pour the hot apples through it. Pick up the corners of the cheese cloth and hang the apples until most of the juice runs out. Measure out 7 cups juice and put it back in the rinsed out pot.
Before you do anything else measure out 9 cups of sugar into a bowl so it will be ready when you need it.
Add pectin to the juice and bring to a rolling boil. Add all the sugar at once. Bring to another rolling boil. Boil for 1 minute exactly. Spoon off foam. Fill hot, sterile jars with jelly (hopefully). Boiling water bath for 10 minutes.
Mine made 12 half pints.
Looks yummy. And it's so pretty....love the clear golden color, like a jewel! Nice job. :-)
ReplyDeleteWell, did it set OK this time?
ReplyDeleteI won't be able to tell until it cools. Still waiting.
DeleteYeah! It did set this time!
DeleteGreat stuff! Glad it worked OK.
DeleteNow I am trying to figure out who to give away jelly to. I don't think we can eat all 12 jars ourselves :)
Deletehave you tried using the welches grape juice/ or apple juice for jelly making? it is a real quicky and easy to do..some of my favorite jelly is crabapple jelly. i am surprised when apple jelly does not set up because apples are so heavy in natural pectin. anyway, i am glad you finally saw success with jelly making...i have found that just like baking everything has to be measured carefully and so on..lol, yep, i have been known to have some pretty good syrups here too.
ReplyDeleteI think I was just not getting most of mine to a full rolling boil. I get impatient.
DeleteHi Becky! So glad your jelly set! Looks delicious! Isn't fun to make something like that in the 'off' season for canning? I made scuppernong jelly in February last year, and it was so much fun canning in cold weather! Now I wished I had something to can! Blessings from Bama!
ReplyDeleteI tend to can all year long. I get whatever is marked down or on sale. Right now I have squash sitting under the table that I need to get busy with. They were a dollar each so couldn't pass that one up.
DeleteCongratulations on your jelly setting this time!! It looks great. I've made my share of syrups too!
ReplyDeleteIt smelled absolutely wonderful cooking and I did taste a little out of the pan afterwards. Just a million times better than anything in the stores.
DeleteHooray! Glad you had success! Hmm...could you glaze some smoked pork with it? Maybe thin with a little vinegar and mop the meat in the smoker? I bet that would be awesome!
ReplyDeleteHumm, that does sound pretty good. I will keep that in mind!
DeleteI get syrup sometimes also. I've found that adding an extra 1/2 pack of pectin helps some of the harder to set jelly. An extra expense to be sure but you can only use so much syrup!
ReplyDelete