I have a feeling that your apples are too ripe or too sweet. Your apples must be tart to make jelly without commercial pectin. You can always add some Sure Jel if you don't have great apples.
Ma'am I have tried making this jelly twice and each time it has not jelled.Did you perhaps add some pectin in there somewhere?Please advise me on what I may or may not be doing with this.I've been canning for over 20 yrs and I've never had this much trouble.
Yes, you could do that. However, unless your apples are very tart, they will not hold their shape. I would cook the "jelly" part of the jam first (juice and sugar) until it begins to thicken and then add the apple pieces. Make sure that your apples are tart enough that you don't end up with apple sauce!
Is it possible to make Apple Jam without using Fruit pectin? for example just by adding smashed apples and sugar with a bit of lemon. do you think that would work?
Ywevis, to make the apple juice, just put the peelings and cores of the apples in a large pot, add half that much water....8 cups of peelings/4 cups of water. Bring to a boil and then cook for about 10 minutes or until the peelings are quite soft. Strain carefully and you have apple juice!
Janet, 30 minutes is not unusual - there are many factors involved including the humidity in the air. The jelly is still "liquid" when it goes into the jars. It should gel as it cools. If not, use it as pancake syrup or return it to the kettle and cook longer. You will need to use fresh lids to seal the jars again. Good Luck!
I enjoyed watching your video. Very informative. I never made jelly before so today I tried. I made 8 cups but it took 30 minutes to jelly. Is that ok or can you overcook the jelly. The jars are cooling now, but it seems very thin and runny is that ok too. Thanks Mary. Janet
You can use the entire apple but to make juice put you'll end up with a great deal of pulp to strain out. I peel the apples and use the peelings and cores to make my juice. Most of the pectin (a jelling agent) is found in the core and peeling. (I use the apple slices to make applesauce or some other dish.) To make the juice, add just enough water to barely cover the apple peelings and bring to a boil for about 3 minutes and then allow to cool and strain - juice!
This looks good. How do you get the juice? You said you boiled it out. Please tell me, do you cut up the apples and leave on the peel and put water in it to boil?
This is what I shall do with the huge bag of bramley apples I have been given!! A very clear demo thanks, will recommend it to my friends here in uk. Do I need to use preserving sugar or do the bramleys have enough pectin?
This has been flagged as spam show
Regarding the measuring cup, be sure it is Pyrex or metal, sometimes glass tends to shatter due to heat shock.
Also i love the part where you make use the he-man metaphor! LOL 3:00
lycheesack 1 month ago
Comment removed
lycheesack 1 month ago
Please share more information on how to make the juice. Like how many apples and cores, or pounds to how much liquid. THANKS!
BWaustinTX 3 months ago
thank you so much- the smells remind me of my grandma's house around this time of the year
M5convert 5 months ago
I just love your jars! Where did you buy yours?
risquecat 5 months ago
@risquecat They are Ball brand jars and are available at most grocery and hardware stores.
marlowejelly 5 months ago
@marlowejelly Went to Walmart and a few grocery store, they only have the large jars, they don't have the tiny ones.
risquecat 5 months ago
@risquecat They sell every size on Amazon.com . Bought mine from site last year for my homemade caramel sauce and hot fudge sauce.
KissHope 5 months ago
Can I spenda instead of regular sugar?
risquecat 5 months ago
Respond to this video...
marlowejelly 5 months ago
I have a feeling that your apples are too ripe or too sweet. Your apples must be tart to make jelly without commercial pectin. You can always add some Sure Jel if you don't have great apples.
marlowejelly 7 months ago
Ma'am I have tried making this jelly twice and each time it has not jelled.Did you perhaps add some pectin in there somewhere?Please advise me on what I may or may not be doing with this.I've been canning for over 20 yrs and I've never had this much trouble.
dancehalldiva70 7 months ago
Yes, you could do that. However, unless your apples are very tart, they will not hold their shape. I would cook the "jelly" part of the jam first (juice and sugar) until it begins to thicken and then add the apple pieces. Make sure that your apples are tart enough that you don't end up with apple sauce!
marlowejelly 1 year ago
Is it possible to make Apple Jam without using Fruit pectin? for example just by adding smashed apples and sugar with a bit of lemon. do you think that would work?
acidfriend47 1 year ago
perfect video! thank you so much for showing us how to do this! :)
pistashiopaint 1 year ago
Oooh...so this is how my grandma makes it.
thanx i know how it works now :D
worldserveant 1 year ago
hmmm yummy!
reverse342 1 year ago
Ywevis, to make the apple juice, just put the peelings and cores of the apples in a large pot, add half that much water....8 cups of peelings/4 cups of water. Bring to a boil and then cook for about 10 minutes or until the peelings are quite soft. Strain carefully and you have apple juice!
marlowejelly 1 year ago
Is there any way you can make a video showing how you got the apple juice or was it just pressed apples?
ywevis 1 year ago
Looks great!
smurfabout 3 years ago
Thanks so much! It was delicious. I'm just waiting for the new crop so I can make some more!
marlowejelly 3 years ago
we have so many apples (all home grown organic) about 200 - 300 every year it is so hard to eat them all
rswprowrestling 2 years ago
THats a lot of sugar!
violet156 3 years ago 5
Janet, 30 minutes is not unusual - there are many factors involved including the humidity in the air. The jelly is still "liquid" when it goes into the jars. It should gel as it cools. If not, use it as pancake syrup or return it to the kettle and cook longer. You will need to use fresh lids to seal the jars again. Good Luck!
marlowejelly 3 years ago
Hi Mary:
I enjoyed watching your video. Very informative. I never made jelly before so today I tried. I made 8 cups but it took 30 minutes to jelly. Is that ok or can you overcook the jelly. The jars are cooling now, but it seems very thin and runny is that ok too. Thanks Mary. Janet
journeyforhim 3 years ago
You can use the entire apple but to make juice put you'll end up with a great deal of pulp to strain out. I peel the apples and use the peelings and cores to make my juice. Most of the pectin (a jelling agent) is found in the core and peeling. (I use the apple slices to make applesauce or some other dish.) To make the juice, add just enough water to barely cover the apple peelings and bring to a boil for about 3 minutes and then allow to cool and strain - juice!
marlowejelly 3 years ago
This looks good. How do you get the juice? You said you boiled it out. Please tell me, do you cut up the apples and leave on the peel and put water in it to boil?
cgtlv 3 years ago 2
This is what I shall do with the huge bag of bramley apples I have been given!! A very clear demo thanks, will recommend it to my friends here in uk. Do I need to use preserving sugar or do the bramleys have enough pectin?
angchijill 3 years ago
thank you for an awesome jelly making video.
lorttle 3 years ago
Thanks so much. I'm going to make my winter supply of apple jelly next week!
marlowejelly 3 years ago