1st) Good on You for trying ! All the below is to Help 'not' Hurt !! : ) No Criticism below etc : ) N.B. Use of CAPS below is '''not'' Yelling - it's just to Stress a Point : ) 2nd) its a lil' hard to comment as the video was a cut & splice meaning - hard for me follow your / the [entire] ''process'' 3rd) Problem #1 ... When I saw the Juice 4&1/2 cups to Sugar 4 cups '''Ratio''' I [literally said] Oh-oh, : ( you're gonna have 'runny Jelly' that's not gonna set properly ~ fyi, I've never [ever] seen in my Jam & Jelly Making 25 years - when the SUGAR would be Less than the JUICE aka [Ratio] ... Next time [If I were you] I would go for 4 & 1/2 - 5 Cups SUGAR 'and' 4 Cups Juice. I know that everyone gets upset about the amount of Sugar BUT : ) it's just life ''& ''part of Jam & Jelly Making 101 : ) aka Crucial to the ''setting'' Process !! : ) 4th) Problem # 2 ... I would have done '2'' full Boils and the Last, Yes, like you did for '1' minute 5th) You can / should do a 'plate TEST'' with your Jelly when / after the last step aka of the 1 minute. Take a saucer etc & place a teaspoon of your [finished product that's still in the pot} on the saucer and let 20 seconds-ish, slowly lift the saucer to a 45 degree angle .. IF it RUNS down the saucer slowly OR even better kinda stay where you put it, [meaning thicker / it's set more] then that's even BETTER & ''what'' you're realllly ''shooting for'' This Test is a HUGE INDICATOR of How ''well' your Jam or Jelly in this case will ''end up'' aka finish up : ) 6th) Use a Wooden spoon when yes, slowly but yes, continually stirring back & forth motion. A wooden spoon 'moves around more the the product' & in case of any splash ups, your hand won't get burned by sputtering product 7th) Not sure IF you de-bubbled your filled Jars 1st ? / to remove any AIR BUBBLES ? b/f placing on the lids ? 8th) One should NEVER tighten the RIMS of the Jars that were ''just processed'' [aka water bath canned] b/c a) Tightening them ''will'' not help the SEAL Nor Help it to Seal (if it's sealed correctly b/c of #7) then you be Good, if not, Tightening the Rims will not Seal them '''AND''' could actually (if tightened too much) actually ''bugger up'' the seal that TOOK PLACE In the WB (water bath canning) AND that actually ''still takes place AFTER they come out [as they sit for 24 hours etc] From the one Jar you opened : ) the def. looked Sealed Properly due to u needing to use a Knife to get off the Seal so Hubby could try it ! : ) AND looks like you know / have got down pat the ''finger tight'' strength only technique (that you did on them before putting in the water bath canner) : ) !! See #5 - IF your Jelly is way too runny ... you can ''re-do'' but adding more Sugar & sometimes more Pectin OR sometimes it [may] need BOTH : ) 9th) Personally, I would have Water Bathed them for 10 Minutes, I have never processed anything for only 5 minutes ... As for the Smell - wow ? that's really too Bad ... I have no clue about that : ( P.S I am a HORRIBLE GARDNER (not joking) so I'll be watching your Gardening Adventures Tips etc : ) I can also Help with ANY Baking question - I make 12 types of Bread from Scratch : ) We have SUBBED ! Any other questions, I will try & help you ! Sincerely, Cindy : ) P.S. My Hubby & I live in Ontario {Canada} as well : )
@@cindyglass5827 thank you SO MUCH for all of your amazing guidance and advice :) it is truly appreciated as I venture out and learn new things. I would say the cranberry jelly was… well… a little bit blagh for me. lol. Oh well, maybe next time I’ll attempt a tastier berry :) take care & thanks for watching! Jenn
it's a blessing to lead a life connected to nature in this crazy century
Very mixed reviews!
1st) Good on You for trying ! All the below is to Help 'not' Hurt !! : ) No Criticism below etc : )
N.B. Use of CAPS below is '''not'' Yelling - it's just to Stress a Point : )
2nd) its a lil' hard to comment as the video was a cut & splice meaning - hard for me follow your / the [entire] ''process''
3rd) Problem #1 ... When I saw the Juice 4&1/2 cups to Sugar 4 cups '''Ratio''' I [literally said] Oh-oh, : ( you're gonna have 'runny Jelly' that's not gonna set properly ~ fyi, I've never [ever] seen in my Jam & Jelly Making 25 years - when the SUGAR would be Less than the JUICE aka [Ratio] ... Next time [If I were you] I would go for 4 & 1/2 - 5 Cups SUGAR 'and' 4 Cups Juice.
I know that everyone gets upset about the amount of Sugar BUT : ) it's just life ''& ''part of Jam & Jelly Making 101 : ) aka Crucial to the ''setting'' Process !! : )
4th) Problem # 2 ... I would have done '2'' full Boils and the Last, Yes, like you did for '1' minute
5th) You can / should do a 'plate TEST'' with your Jelly when / after the last step aka of the 1 minute. Take a saucer etc & place a teaspoon of your [finished product that's still in the pot} on the saucer and let 20 seconds-ish, slowly lift the saucer to a 45 degree angle .. IF it RUNS down the saucer slowly OR even better kinda stay where you put it, [meaning thicker / it's set more] then that's even BETTER & ''what'' you're realllly ''shooting for'' This Test is a HUGE INDICATOR of How ''well' your Jam or Jelly in this case will ''end up'' aka finish up : )
6th) Use a Wooden spoon when yes, slowly but yes, continually stirring back & forth motion. A wooden spoon 'moves around more the the product' & in case of any splash ups, your hand won't get burned by sputtering product
7th) Not sure IF you de-bubbled your filled Jars 1st ? / to remove any AIR BUBBLES ? b/f placing on the lids ?
8th) One should NEVER tighten the RIMS of the Jars that were ''just processed'' [aka water bath canned] b/c a) Tightening them ''will'' not help the SEAL Nor Help it to Seal (if it's sealed correctly b/c of #7) then you be Good, if not, Tightening the Rims will not Seal them '''AND''' could actually (if tightened too much) actually ''bugger up'' the seal that TOOK PLACE In the WB (water bath canning) AND that actually ''still takes place AFTER they come out [as they sit for 24 hours etc]
From the one Jar you opened : ) the def. looked Sealed Properly due to u needing to use a Knife to get off the Seal so Hubby could try it ! : ) AND looks like you know / have got down pat the ''finger tight'' strength only technique (that you did on them before putting in the water bath canner) : ) !!
See #5 - IF your Jelly is way too runny ... you can ''re-do'' but adding more Sugar & sometimes more Pectin OR sometimes it [may] need BOTH : )
9th) Personally, I would have Water Bathed them for 10 Minutes, I have never processed anything for only 5 minutes ...
As for the Smell - wow ? that's really too Bad ... I have no clue about that : (
P.S I am a HORRIBLE GARDNER (not joking) so I'll be watching your Gardening Adventures Tips etc : )
I can also Help with ANY Baking question - I make 12 types of Bread from Scratch : ) We have SUBBED !
Any other questions, I will try & help you ! Sincerely, Cindy : ) P.S. My Hubby & I live in Ontario {Canada} as well : )
@@cindyglass5827 thank you SO MUCH for all of your amazing guidance and advice :) it is truly appreciated as I venture out and learn new things. I would say the cranberry jelly was… well… a little bit blagh for me. lol. Oh well, maybe next time I’ll attempt a tastier berry :) take care & thanks for watching! Jenn