I’ve made apple jelly your way for a couple of years now but I found a easier way to strain the apple juice. I just place a large piece of freshly washed linen over a large metal strainer over a large bowl and let the apple juice drip... it drains completely and all one need is basically a piece of linen and a strainer of any size that fit the bowl/pan where the juice will drip...
I (75 years) saw this making and it reminded me the cooking and making jelly of my mom. She always put in every glass some very little broken black pepper. About 2 pepper broken in 4 pieces.
Thanks so much for this video. It's exactly what I was looking for. If it won't be offensive I'll tell you how I've modified this recipe. I've just made it very successfully today: After weighing the sugar on a scale it turns out that the ratio of sugar to juice is 1/1. That is, one cup of sugar to one cup of juice (U.S. measurements). To the apple juice I added the juice from one half of a fresh lemon that I'd strained through a very fine meshed sieve to get out all of the pulp so the jelly would stay clear. I didn't heat the sugar first--just the juice in my pot. I dumped in all of the sugar at once which is standard when making jams and jellies. I stirred the juice and sugar mixture constantly at a rolling boil ( a boil that can't be stirred down) until it got to the jelly stage--which I tested by spooning a little bit of the sugar and juice mixture on a small plate that I'd put in the freezer. The jelly was done when I could draw my finger through the liquid and it left an empty track. After I took the jelly off of the heat I stirred it constantly for around 5 minutes and got rid of almost all of the foam. I didn't remove any foam during the cooking process because there wasn't enough to do so (probably because there was zero pulp in my jelly). I got 3 half pint jars from 3 cups of sugar and 3 cups of apple juice plus the lemon juice. I have a steam juice extractor that I use to make very clear juice. For the jelly I made today I juiced the leftover skins (no cores because I think it makes a better product without them) from the 14 quarts of sliced apples I'd canned. My apple jelly is crystal clear--like an amber colored hard candy.
Absolutely brilliant to get feedback from fellow foodies. Your method of making apple jelly makes complete sense to me and I’ve heard from other viewers that they got great results making it your way. However, I don’t have a juicer, so I must pulp the whole lot, including the cores. One benefit of this is that there is extra pectin in the juice when it comes time to boil it up. This is why there was no need for me to use lemon juice to help with the set. All the best with your cooking adventures.
I don’t use a thermometer, but have found that as long as you reach and maintain a rolling boil you will get the jam to set once the liquid returns to the level it was at before you added the sugar. The trick with the sugar is to warm it before using. This helps it to dissolve. Constant stirring keeps the sugar from sticking to the bottom of the saucepan. If you are still worried about the temperature, there is plenty of help out there. Sorry I can’t be of more use. Good luck with your jelly.
@@echtproductions hope you won't mind my lacking proficiency of constructing sentences in English, what I tried to find out is the temperature of the oven for warming the sugar before using it in jelly :) Would still appreciate it. ~conundrums of second language
@@echtproductions jelly turned out awesome! Jim, thank you for your help and for making this nice video, first time heard of this recipe here. Cheers, Tina
What I do with the pulp is feed it to my chickens and sometimes if it's quite moist I make applesauce out of it and just freeze little containers in the freezer so that when I want a dessert I just take out one and there it is
Hi, I've never tried it myself, but there are videos out there that show other people doing it. Just type apple jelly from apple juice and you can see how they do it. Apple jelly is lovely, hope in works out for you, good luck with it.
I think my jelly was red was because of the type of apple used. Crap apple jelly I know is much redder than other apple types. I was once told that you get cloudy jelly because of the way the juice drains through the bag. Sometimes things get through it. Not sure how.
Always glad to hear how somebody else does things in the kitchen. Great to get your feedback. Jelly and a pie from the same batch of apples, way to go!
@@echtproductions I love your response 🥰 when you have a backyard full of apple trees then it's not a waste. My mom and I used to live had a crabapple tree. Every year 2/3 goes back to the ground making fertilizer and 1/3 eaten by deers. If I have known this sooner "less waste of crabapple" 🤷
Those Jars are so nice . jelly colours are so nice .
I’ve made apple jelly your way for a couple of years now but I found a easier way to strain the apple juice. I just place a large piece of freshly washed linen over a large metal strainer over a large bowl and let the apple juice drip... it drains completely and all one need is basically a piece of linen and a strainer of any size that fit the bowl/pan where the juice will drip...
I (75 years) saw this making and it reminded me the cooking and making jelly of my mom. She always put in every glass some very little broken black pepper. About 2 pepper broken in 4 pieces.
That sounds very good to me
I really like those jars
ruclips.net/video/OIy3YO4_RPg/видео.html
Nice colour. 👏🌺💙🌸💜💚😋😋
Thanks for sharing your recipe.
Beautiful, isn't it?❤
First timer at apple jelly ,have made medlar jelly before .Very helpful particularly tips about scalding jelly bag ,warming sugar.
Beautiful color and nothing else add it to , Awesome!!!!!!
I love this method
Fantastic. I want to make this from crabapples close to my garden and flavour the jelly with rose petals and mint.
Sounds like a brilliant idea
Thanks so much for this video. It's exactly what I was looking for.
If it won't be offensive I'll tell you how I've modified this recipe. I've just made it very successfully today:
After weighing the sugar on a scale it turns out that the ratio of sugar to juice is 1/1. That is, one cup of sugar to one cup of juice (U.S. measurements).
To the apple juice I added the juice from one half of a fresh lemon that I'd strained through a very fine meshed sieve to get out all of the pulp so the jelly would stay clear. I didn't heat the sugar first--just the juice in my pot. I dumped in all of the sugar at once which is standard when making jams and jellies. I stirred the juice and sugar mixture constantly at a rolling boil ( a boil that can't be stirred down) until it got to the jelly stage--which I tested by spooning a little bit of the sugar and juice mixture on a small plate that I'd put in the freezer. The jelly was done when I could draw my finger through the liquid and it left an empty track.
After I took the jelly off of the heat I stirred it constantly for around 5 minutes and got rid of almost all of the foam. I didn't remove any foam during the cooking process because there wasn't enough to do so (probably because there was zero pulp in my jelly).
I got 3 half pint jars from 3 cups of sugar and 3 cups of apple juice plus the lemon juice.
I have a steam juice extractor that I use to make very clear juice. For the jelly I made today I juiced the leftover skins (no cores because I think it makes a better product without them) from the 14 quarts of sliced apples I'd canned. My apple jelly is crystal clear--like an amber colored hard candy.
I don't know why my comments sometimes post twice. If I try to delete one, both will be deleted.
Absolutely brilliant to get feedback from fellow foodies. Your method of making apple jelly makes complete sense to me and I’ve heard from other viewers that they got great results making it your way. However, I don’t have a juicer, so I must pulp the whole lot, including the cores. One benefit of this is that there is extra pectin in the juice when it comes time to boil it up. This is why there was no need for me to use lemon juice to help with the set.
All the best with your cooking adventures.
Very enjoyable to watch
Apple scrumping. Haven't done that in donkeys years. If you add a tablespoon of butter it helps keep the foam from being so much.
Thank you
This was a great video!
It felt like being back home in New England.
Subscribe!🎈
this is a nice video
Hi, on what temperature do I heat up the sugar and for how long?
Need to ask before I torch or caramelize my whole kitchen.
I don’t use a thermometer, but have found that as long as you reach and maintain a rolling boil you will get the jam to set once the liquid returns to the level it was at before you added the sugar. The trick with the sugar is to warm it before using. This helps it to dissolve. Constant stirring keeps the sugar from sticking to the bottom of the saucepan. If you are still worried about the temperature, there is plenty of help out there. Sorry I can’t be of more use. Good luck with your jelly.
@@echtproductions hope you won't mind my lacking proficiency of constructing sentences in English, what I tried to find out is the temperature of the oven for warming the sugar before using it in jelly :)
Would still appreciate it.
~conundrums of second language
No worries. A low temperature, about 100 C for twenty minutes will warm the sugar enough. The warm sugar melts easily. Hope that helps, Jim
@@echtproductions jelly turned out awesome!
Jim, thank you for your help and for making this nice video, first time heard of this recipe here.
Cheers,
Tina
What I do with the pulp is feed it to my chickens and sometimes if it's quite moist I make applesauce out of it and just freeze little containers in the freezer so that when I want a dessert I just take out one and there it is
I'd say that your chickens must love you for feeding them the pulp.
Love your style of video. Right to the point. Thank you. I will be making your recipe. I might add a little heat to some of mine🌶🌶🌶🔥
Sounds like a brilliant idea, best of luck
Wow 👌
This is a dumb question but I gotta. I have a cold pressed juicer, can I just juice the whole apples and skip the making "juice part"????
Hi, I've never tried it myself, but there are videos out there that show other people doing it. Just type apple jelly from apple juice and you can see how they do it. Apple jelly is lovely, hope in works out for you, good luck with it.
@@echtproductions thank you so much for responding. I get a lot of apples and I don't know what to do with them. I just give them away. Thank you 💖
Why did your apple jelly turn red? I made it and it turned out to be a cloudy yellow jelly.
I think my jelly was red was because of the type of apple used. Crap apple jelly I know is much redder than other apple types. I was once told that you get cloudy jelly because of the way the juice drains through the bag. Sometimes things get through it. Not sure how.
Nice 👍
Do u really need that much sugar??
Sugar helps with the set, which is why I would be afraid to use less sugar that this.
I want to make it taste sugary but natural sugars that are in it?
Nice
,*yummy*
1 Lbs. of sugar / pint of liquid? ????
Yes, I use 1 Lbs of sugar for every pint of liquid. Best of luck.
Waste of apples. I just peel and core apples and make apple pies or freeze. Then use the cores and peels only to make the apple jelly, it’s delicious
Always glad to hear how somebody else does things in the kitchen. Great to get your feedback. Jelly and a pie from the same batch of apples, way to go!
@@echtproductions I love your response 🥰 when you have a backyard full of apple trees then it's not a waste. My mom and I used to live had a crabapple tree. Every year 2/3 goes back to the ground making fertilizer and 1/3 eaten by deers. If I have known this sooner "less waste of crabapple" 🤷
it looks expensive
Yum!!!
were those crab apples?
No, it was a wild uncared for tree. But the apples were very small.
@@echtproductions thats why I asked, bet they'd have been good canned whole, have done that with crab apples...
What about the colour? It automatically turns red or what? Plz.guide
The colour automatically changes. Sometimes it is more rosy than others, especially with crab apples.
@@echtproductions what the apple to sugar ratio.????
@@tiffanienguyen7174 Hi Tiffanie, for every pint of juice you collect, use 1 pound of sugar. Thanks for your feedback on the video.