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Making jelly

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RobertMT View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2019 at 01:02
If you use cheap apple juice, instead of water, to cover cherries, for extracting juice, it won't really effect taste, but apple has enough pectin in it, it will help set other jellies.


I normally don't use the boxed pectin, I just add chopped green apples and apple juice, instead of water, to whatever fruit, I'm using. On a strong flavored fruit, that also is low in natural pectin, I use half chopped green apples and half the other fruit, like chokecherry, elderberry, red current, raspberry, huckleberry, really most any berry and process to make juice like normal. I bring to second boil, after first straining and for second straining, I use doubled clean old t-shirt and let hang overnight to drain (don't squeeze bag, unless you want cloudy)


If you ever what to make your own liquid pectin.

Recipe for homemade pectin

Half gallon of apple core and peels (peels and core, left over from green apple pie are best) or whole chopped green apples (as in not ripe, not color)
one cup of cider vinegar
Just enough water to cover (if you have apple juice, use it instead of the water)

Bring just to boil, simmer for about an hour, until it's reduced by half, stirring often enough to avoid scorching. Drain through colander, pressing on mash to get juice out, don't worry, there will be pulp, with the juice. Return this to boil, until it has big bubbles and gets syrupy 5-10 minutes, strain this through cheesecloth, jelly bag, or old clean t-shirt. Let it hang overnight (don't squeeze bag, unless you want cloudy).

You should end up with a quart of liquid pectin.

You can also do first part in slow cooker, bring it to boil and set it to low, for 8hrs. Strain this through colander, to get concentrate and then boil and strain again like above.

You can make a double batch, from windfall apples or when apples are thinned, you can also save peelings and core, from your pie apples, or your home made apple sauce, just freeze them until ready to use.

Finished pectin can be canned or frozen, or kept for week or so in frig. If I can it, I use 1/2pint, this is about equal to store bought liquid pectin and jells about 4 cups of plum or grape juice or fruit, low pectin fruit either, add 1/2 apples to fruit before juicing, for jelly and 1/2 apple to fruit, for jam, you can also, just use double the amount of your homemade pectin. With homemade pectin, you have to test jel.

For freezer jam, just use instead of store bought, liquid pectin.


My basic jelly recipe

four parts juice (made from 50/50 apple and other fruit)

1/8 to 1/4 part acid (depending on how tart fruit is and your preference, I like more tart) (lemon juice, vinegar, or 50/50)

teaspoon or more of butter per quart of juice

one part homemade pectin, add double or more for hard to jell fruits, peppers, onions, herbs, ect.

seven parts sugar (don't reduce below six parts, without adding extra part pectin and increasing acid)


IE my


Chokecherry recipe

4 cups green apple/chokecherry juice
1/2 cup lemon juice
1/2 cup apple cider vinegar
2 tsp butter
2 cups pectin (or two bottles/boxes SB)
6 cups sugar

I like to use big pot, twice as wide as tall and don't fill over 1/3 full.

Bring juice, acid, butter, pectin to full boil, you can't stir down, boil one minute, (it won't foam too bad at this stage)add sugar all at once and stir in, bring back up to full boil, watching out for foam over, hard boil two minutes, watch it WILL want to foam over, after the two minutes, turn down and check for jell, either with spoon/drop, or freezer method. If it's ready turn off heat, skim form and process. (if not bring back to hard boil, for another minute and retest) I use old inverted jar method, but water bath is safest.

Jam recipe, just uses fruit, as above,
Preserves I leave fruit in bigger pieces, less acid and only boil one minute (after adding sugar).


My hot pepper jelly/marmalade
(great on meat or mix with cream cheese on crackers)

2 cups green apple, cored, but skin on, thinly sliced or Peel and dice fine, if you want to hide the apple

1 cup orange or yellow bell pepper, seeded, small to medium dice 1/4"-1/2"

2 cups hot peppers small to medium dice 1/4"-1/2"(Red Jalapeno, Serrano, Habanero, work well, adjust to your taste) seed if you want less heat, leave seeds, if you want hotter. If you want mild/ not hot straight, Hatch or Disney peppers seeded work well.

2 lemons juiced
2 limes juiced
1 blood orange juiced (you can adjust citrus blend, to your taste, you want about cup of juice and cup of rind, when done, I like less lime, but many prefer all lime

Vinegar to make up one cup of citrus juice (acid blend)

rinds of juiced citrus, sliced into large matchsticks (3/8" x 3/8" x 3")

2 tsp butter
1/2 tsp to 1 tsp kosher or margarita salt (optional)
1 cups pectin (or pkg store bought)(if adding straight Habaneros, double pectin)
6 cups sugar (you can sub 4 cups agave nectar or 5 cups orange blossom honey for sugar)

I like to use big pot, twice as wide as tall and don't fill over 1/3 full.

Bring fruit/peppers, sliced rind, citrus juice(acid blend), butter, salt, pectin to full boil, (it won't foam too bad at this stage) you can't stir down, boil one minute, add sugar all at once and stir in, bring back up to full boil, watching out for foam over, hard boil two minutes, watch it WILL want to foam over, after the two minutes, turn down and check for jell, either with spoon/drop, or freezer method. If it's ready turn off heat, skim form and process (if not bring back to hard boil, for another minute and retest). I use old inverted jar method, but water bath is safest.

(ETA I did variation, this time and may become "new" recipe. I dropped apple slices and doubled citrus. Using vegi peeler, peel off just the "zest" (colored part) of rind, slice these in ribbons add to juice. I also cut rest of rind off and cut sections of orange out, leaving membranes and seeds behind (like you would do for fruit salad) (lemons and limes, I just cut thin slices, off quartered wedges) Basically I ended up with hot pepper "Marmalade") pics to follow, it takes week or so for marmalade to set.

Edited by RobertMT - 21 September 2019 at 13:03
Want to stop Drunk Drivers, from Killing Sober Drivers? Ban Sober Drivers from Driving. That's how Gun Control Works.

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RobertMT View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2019 at 13:06
Want to stop Drunk Drivers, from Killing Sober Drivers? Ban Sober Drivers from Driving. That's how Gun Control Works.

NRA Benefactor Life, GOA Patriot, SAF   

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