Tried this recipe last week...first attempt at making jam / jelly...worked a treat and everyone who tried it loved it. Decided to make another batch last night, used some cloves and also mixed spice....very pleased yet again, happy days, thank you.
Thanks for sharing! Just a quick note: if you seal the jars with the boiling hot jelly it will sterilise the air left inside and keep it good for much longer :)
Thank you Sarah. Made a couple of batches of your jam. It's turned out perfect and everyone loves it. Really thankful that you have shared this video...It brings such enjoyment in the making, serving and eating. Best wishes to you and the little chefs in the kitchen and friend too....
thanks for the informative video! For some reason my jelly didn't form. I don't want to throw it out after all that work. Do you know if it's safe to throw it back on the stove to add some pectin and then re-canning it or is that just as dangerous as reheating leftovers too many times?
Sarah, thank you for this video. The children are fine! Real life going on! How can you live your life without overlooking the noise of children? I made the jelly. It is beautiful; and it is delicious. The cooking of the apples took a bit longer to get the mushy consistency, but the time for the final boiling of the jelly was shorter. Thank you for this very informational video!
As for the comments about the yelling kids, I love when I hear that in videos once in a while. It reminds me that mamas are amazing! How long does the jelly last? Does it need to be refrigerated before opening? Mine are cooling now and I will put the lids on as you said when they are still slightly warm.
Hi, quantity of sugar to apple juice is 7 parts sugar to 10 parts juice. U will need to find out what 1 part of apple juice is. Measure out your total apple juice & divide by 10. This will give your 1 part juice. Times 1 part juice by 7 (7 parts sugar) & this will give you the total amount of sugar you need i.e if you have 1 litre apple juice, divide this by 10 & you will have 100ml. Times 100ml by 7 & this will give you the amount of 700g of sugar to 1litre apple juice. Hope this helps.
If you wanted to make apple sauce too you could remove the skin and core of the apple before boiling it so that when you have drain out the juice you can cream the pulp for apple sauce
Thank you so much for your video! After one failed attempt a few years ago, I gave your method a try, and I love it! Keeps working out and producing delicious, rich coloured jelly. The measurements you use are much easier to follow than other recipes. I’m so glad I found a use for my crab apple tree. Too bad it only produces every two years...
Hello Sarah, Thanks for the video! I have watched a few videos on making apple jelly and I like how you explain things. I have some questions, and I wonder if you can answer them? In your video, you didn't use any artificial pectin, while others did. I have read that apples contain more then enough natural pectin, so adding artificial pectin is unnecessary. Do you ever use artificial pectin to make apple jelly? If so, why? When you calculated your sugar to apple juice ratio, you used 10 parts juice to 7 parts Sugar. I was surprised that you changed the unit of measurement as you did it from liters to grams. Liters is a volume measurement, while grams measure weight. Have you ever compared the volume of sugar you are using to the volume of juice? So say you are adding 700 grams of sugar to 1 Liter of juice, how many liters does the dry sugar occupy approximately? I am hoping you know more abou the theory of the chemistry of what is going on than most. There seems to be a step that you left out that others used. Others sealed their jars with the hot liquid inside and then put them in a large pot to with water and boiled the jars full of jelly for about 20 minutes. Do you have any idea why that would be done? Is it one of those things that people may have had handed down to them that has been misninterpreted? (Maybe Great-Grandma used to boil her jars before she put the jelly in to sterilize them perhaps?) Everyone adds cinnamon. I like it, but a few of my family have a strong reaction to it, it makes them depressed whenever they eat it. They are not just playing up, these are people in their 30's to 60's. If the cinnamon is left out, will the jelly suffer in terms of the end result? Does the lemon juice act as a preservative? Again, Thanks for the video!
I just attempted to make jelly from this video...followed directions to a T and the jelly never formed. Now I have bottles of apple sugar water....what happened???
Just when I was getting into the math on how much sugar my brain went dead as I had to turn up the volume just as the kids started screaming. I had to listen to it a couple times as I couldn't concentrate. I must be getting old and crotchety!
I couldn't continue to watch this video as the kids in the background were distracting. Next time you need to get a babysitter and do this professionally. Thanks
Tried this recipe last week...first attempt at making jam / jelly...worked a treat and everyone who tried it loved it. Decided to make another batch last night, used some cloves and also mixed spice....very pleased yet again, happy days, thank you.
Thanks for sharing! Just a quick note: if you seal the jars with the boiling hot jelly it will sterilise the air left inside and keep it good for much longer :)
Thank you so much for sharing! And no, your kids weren't distracting at all. I enjoyed watching!
Thank you Sarah. Made a couple of batches of your jam. It's turned out perfect and everyone loves it. Really thankful that you have shared this video...It brings such enjoyment in the making, serving and eating. Best wishes to you and the little chefs in the kitchen and friend too....
Good recipe. Liked hearing the children. Took me back 30 years when mine were small.
What a lovely mother you are!❤
Wonderful and yummy
thanks for the informative video! For some reason my jelly didn't form. I don't want to throw it out after all that work. Do you know if it's safe to throw it back on the stove to add some pectin and then re-canning it or is that just as dangerous as reheating leftovers too many times?
Sarah, thank you for this video. The children are fine! Real life going on! How can you live your life without overlooking the noise of children? I made the jelly. It is beautiful; and it is delicious. The cooking of the apples took a bit longer to get the mushy consistency, but the time for the final boiling of the jelly was shorter. Thank you for this very informational video!
Great vedio great tutorial..
As for the comments about the yelling kids, I love when I hear that in videos once in a while. It reminds me that mamas are amazing!
How long does the jelly last? Does it need to be refrigerated before opening? Mine are cooling now and I will put the lids on as you said when they are still slightly warm.
This video is exactly what i needed and very well done. Thank you!
hi Sarah,very well explained.!
Loving this Sarah and making it today! Love from Sue and all the animals. xxx
I have no mom, no aunt, and no figure to ask how to make apple jelly for my girlfriend. This video was very helpful. Thank you very much!
@Sarah Jackson, did you add any food color? It seems pinky though! I'll try definitely!
Will cheese cloth work as well as tea towels? Just curious. Thanks!
Hi, quantity of sugar to apple juice is 7 parts sugar to 10 parts juice. U will need to find out what 1 part of apple juice is. Measure out your total apple juice & divide by 10. This will give your 1 part juice. Times 1 part juice by 7 (7 parts sugar) & this will give you the total amount of sugar you need i.e if you have 1 litre apple juice, divide this by 10 & you will have 100ml. Times 100ml by 7 & this will give you the amount of 700g of sugar to 1litre apple juice. Hope this helps.
I just texted my grandson and had him figure it for me! lol. Loved the tutorial. Loved the recipe. And the jelly is beautiful and delicious!
If you wanted to make apple sauce too you could remove the skin and core of the apple before boiling it so that when you have drain out the juice you can cream the pulp for apple sauce
That... is so easy... I think I want to try this very soon.
I fancy your methodology Mam! Thanks for sharing this recipie! :D I love it! :D
Yummy deliciouso 😋
Bravo!
how many cups (8 fl oz.) are the measurements for the apple juice and sugar?
Gabrielle Rapkin, I would think this to mean for evey 10 cups juice, you will need 7 cups sugar; and likewise, 5 cups juice, 3 1/2 cups sugar, etc.
@@melissaschaub1275 I had 8 cups of juice, and my grandson told me that would be about 5 1/2 cups of sugar. It turned out great.
Great vid. I am planning on making some
Can honey or maple syrup be the substitute for sugar? Also what did you do with the scraps of apples left after strained?
Thanks very much.
Questions : how much liquid pectin I need for 2.5 kg of strawberry, pleas help me.
Hi,
Did you steralize your teat towels? If so how did you do it?
Regards,
Bill.
how long will the apple jelly keep in the jars?
U should put the recipe in the info section too :)
so many thanks to u for this video
Can the sugar be reduced to make this recipe for apple jelly?
excellent
You did not add any pectin, like SureJel. Is it okay to leave pectin out?
Most berries and fruits are actually pretty high in pectine, they just need a bit of citron acid in the form of lemon juice to activate it
Thanks
Thanks
Thank you so much for your video! After one failed attempt a few years ago, I gave your method a try, and I love it! Keeps working out and producing delicious, rich coloured jelly. The measurements you use are much easier to follow than other recipes. I’m so glad I found a use for my crab apple tree. Too bad it only produces every two years...
Hello Sarah,
Thanks for the video!
I have watched a few videos on making apple jelly and I like how you explain things. I have some questions, and I wonder if you can answer them?
In your video, you didn't use any artificial pectin, while others did. I have read that apples contain more then enough natural pectin, so adding artificial pectin is unnecessary. Do you ever use artificial pectin to make apple jelly? If so, why?
When you calculated your sugar to apple juice ratio, you used 10 parts juice to 7 parts Sugar. I was surprised that you changed the unit of measurement as you did it from liters to grams. Liters is a volume measurement, while grams measure weight. Have you ever compared the volume of sugar you are using to the volume of juice? So say you are adding 700 grams of sugar to 1 Liter of juice, how many liters does the dry sugar occupy approximately?
I am hoping you know more abou the theory of the chemistry of what is going on than most. There seems to be a step that you left out that others used. Others sealed their jars with the hot liquid inside and then put them in a large pot to with water and boiled the jars full of jelly for about 20 minutes. Do you have any idea why that would be done? Is it one of those things that people may have had handed down to them that has been misninterpreted? (Maybe Great-Grandma used to boil her jars before she put the jelly in to sterilize them perhaps?)
Everyone adds cinnamon. I like it, but a few of my family have a strong reaction to it, it makes them depressed whenever they eat it. They are not just playing up, these are people in their 30's to 60's. If the cinnamon is left out, will the jelly suffer in terms of the end result?
Does the lemon juice act as a preservative?
Again, Thanks for the video!
Did you add pectin, or were you talking about the natural pectin that occurs naturally in apples?
Apples are naturally high in pectin, so no commercial pectin is needed.
How it transformed into RED COLOR? My jelly color stays in kinda brown or looks like liquid honey.
Mine actually turned a delicious pink’ish. I’m amazed!
I just attempted to make jelly from this video...followed directions to a T and the jelly never formed. Now I have bottles of apple sugar water....what happened???
Just when I was getting into the math on how much sugar my brain went dead as I had to turn up the volume just as the kids started screaming.
I had to listen to it a couple times as I couldn't concentrate. I must be getting old and crotchety!
Im so sorry im a bit slow with the measurements as i am canada
Me too. I called my grandson. I had 8 cups juice; he told me about 5-1/2 cups sugar.
Hi
Did you add Pectin
Thanks
Yoga Mid, I recently learned that you don't need to add pectin if using apple peeling and/or apple core because of the natural pectin in these parts.
If I was you, at 4:50 I was like what the hell?, why not turn the whole damn thing into a goddamn whiskey !. :)
😂😂😂
can anythinh replace cinnimon
Cinnamon is only there for the taste. You could instead add cardamom, fennel seeds, something else - or nothing at all! It's all up to you
background noise is distracting...but thanks for the video
background noise is the reality for most parents with young children....family life :D
gag them
How on earth are you getting this to set? I can’t manage anything more than a thick syrup ! 🤦♂️
She warned you that they were loud if you read!
thanks 4 dis
This is not that easy. My apple jelly didn't set so i reboiled it and now i got apple candy in a jar.
apples have natural pectin you just boil it till ti kicks in
cute folks.
My apples took longer to cook down.
Apple jelly
The measurements are not clear..
you never said how much pectin to use
u dont need pectin there is enough in the apple
yui
love her high pitch delicious ! cute
You need to leave in the apple,boil al ingred until thick.LEAVE OUT SEEDS,CORES.
Video would have been much nicer without the yelling kids.. Just sayin'.
I couldn't continue to watch this video as the kids in the background were distracting. Next time you need to get a babysitter and do this professionally. Thanks
kids screaming, i cant listen, very annoying! it's funny that you say keep kids away though
The children in the background are a bit irritating! You are using pots not pans! Pans are flat pots are deep! Otherwise your video is informative!