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Topic: Does homemade jelly save you money? Who cares! Itís delicious.  (Read 4809 times)
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« Reply #20 on: August 03, 2010 06:50:22 PM »

This looks fantastic! I am now inspired to make jam. Can you tell me how much sugar you used? The recipe calls for 7 and a half cups, which seems like a heck of a lot.

I used just over six which resulted in a soft set jelly. It's gelled but very spreadable which is what I like. There is low-sugar pectin which you can buy. The recipes for low-sugar pectin have far less sugar and will still gel up. I only had the regular pectin so I used the regular recipe knowing that using a little bit less sugar would result in softer jelly which is what we prefer. The danger with reducing the sugar in the recipe is that your jelly will not set at all and you end up with syrup. If you really want to reduce the amount of sugar, get the low-sugar pectin and follow the recipe inside that box.

« Reply #21 on: August 11, 2010 10:21:04 PM »

My husband and I were able to pick about 40 cups of Blackberries from our yard this year- so far I have made 5 jars of seedless jam (thanks to a great friend for her teaching me how)- and I have lots more to make... plus plenty of berries for pancakes and muffins... I was also given 2 huge bags of wild Maine Blueberries- so I plan on making some of those into jam as well... what fun and so easy! I am so excited to learn new cooking skills- and to have home made goods to share is a great joy! Cheesy
« Reply #22 on: August 19, 2010 05:35:15 AM »

Save your jars for next time and the cost for that batch will drop about 50%, yay!
The jelly we Aussies eat with icecream is a gelatine set dessert- your jello. (tricky huh?!)
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