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Topic: More adventures in making jellies!  (Read 3092 times)
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TroubleT
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« on: September 11, 2010 06:41:49 AM »

Since I had a 3 day weekend last week, I went a bit nuts. I made 3 different types of jellies/jams and tried different types of pectin. I had only ever worked with regular Sure Jel but I took that opportunity to work with low sugar and liquid. I started with the candy apple jelly from this post.

First I made 2 batches of mulled cider jelly. Basically, I took an apple jelly recipe, subbed in cider instead of juice and added spices (cinnamon sticks, ginger and cloves) and orange slices. This jelly gets a major thumbs up! Super tasty! Smiley



I made one batch with liquid and the other with low sugar. I found that the liquid pectin batch maintained the light brownish yellow color of the cider but the lower sugar pectin powder caused the jelly to brown a bit not quite to the brown of apple butter. No effect on taste just color. Smiley


Finally, I made peach preserves. This year's weather has yielded a bumper crop so I took advantage of the supply. I used the recipe from the Sure Jel box (sugar, peaches, pectin), which is always yummy. Most of this batch is destined for my dad's stash of preserve goodness. Mom no longer makes jellies and preserves so it's my "job" to make sure that his notorious sweet tooth gets its fix. He raids my shelves for a couple of jars every time they visit. LOL






This morning, it's just me and my daughter (my boys are out of town!) so we made biscuits for breakfast and tried each of the jellies. Cheesy
« Last Edit: September 11, 2010 06:44:37 AM by Troublet » THIS ROCKS   Logged
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« Reply #1 on: September 11, 2010 06:47:38 AM »

your making  me crave peaches now.....

my tree is full of flowers I am hoping to get a good crop this year.

Your jellies look so yummy
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« Reply #2 on: September 11, 2010 08:28:56 AM »

I love just a simple English muffin with honey on it...I bet I'd LOVE some of your preserves or jellies on it!
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« Reply #3 on: September 11, 2010 11:57:03 AM »

You should try a mulled cranberry one too - delicious.  The coffee franchise in Canada, Second Cup, used to have a mulled cranberry cider drink and it was wonderful - then they stopped selling it and only have mulled apple instead.  So a couple of years ago, I made a cranberry jelly, and added mulling spices to one batch too - yum!
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« Reply #4 on: September 11, 2010 04:39:23 PM »

Ooo Onyx, that does sound yummy! I am more than willing to try making a mulled cranberry jelly too. Cheesy
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teachingjonah
« Reply #5 on: September 11, 2010 04:50:49 PM »

Oh! I want some mulled cider jelly! 
I used low sugar pectin to make strawberry jam once and it turned a brownish color.  I was scared to eat it after that.  It was one of my first experiences with canning.  It tasted good when I first made it though. 
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« Reply #6 on: September 11, 2010 07:19:05 PM »

Ooo Onyx, that does sound yummy! I am more than willing to try making a mulled cranberry jelly too. Cheesy

Making jelly is addictive isn't it?  It take some motivation for me to get up to it - all the cleaning, prep, the thought of cleaning up, etc.  But once you start!!!!!  Lavender jelly is pretty too - kind of a rosy colour, and the flavour is so lightly herbal and floral.  And hot pepper jelly is AWESOME!
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« Reply #7 on: September 11, 2010 09:41:34 PM »

It is very addictive! I'm a bit like you in needing the motivation but once I get started it's not unusual for me to make several different batches in a day. Cheesy

I bet lavender jelly is pretty! I now have some lav. plants. We'll see how much they produce next year. Wink

My husband wants me to make some habanero jelly so he can turn it into BBQ sauce. LOL

When I was in France, I visited a couple of confisseries that had candied fruits. I've been giving thought to making some of those and then turning them into some killer cordials.  Grin
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« Reply #8 on: September 12, 2010 08:15:27 AM »

That would be something - I have never tried cordials.  Let us know how that turns out.

Here is the recipe I use for pepper jelly, I have used it with jalapeno, thai hot peppers, and scotch bonnets - has a nice heat with some sweetness to it.  Very popular with our friends.

http://onyxnox.blogspot.com/2007/11/lots-to-catch-up-with.html
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« Reply #9 on: September 12, 2010 09:46:31 AM »

I'lll have to give your Habanero Gold a try Onyx. My husband would love that one! Smiley

I also had to play with that fish app. There's something mesmerizing about making the fishees go in circles. LOL
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« Reply #10 on: September 12, 2010 04:21:17 PM »

You should try a mulled cranberry one too - delicious.  The coffee franchise in Canada, Second Cup, used to have a mulled cranberry cider drink and it was wonderful - then they stopped selling it and only have mulled apple instead.  So a couple of years ago, I made a cranberry jelly, and added mulling spices to one batch too - yum!

I remember that drink!  Cranberry jelly sounds great!

I have a question for the canning pros here:  I'm fairly new to canning, and I read that you should stick to the recipe, and my fear of botulism has prevented me from straying too much, other than using a light syrup instead of a really sweet one in peaches.  So, Troublet, when you substitute cider for apple juice, and change spices, and add orange slices, that's obviously okay.  But, what can you change when using canning recipes, and what should you not change?  I have only canned peaches in the past, and would like to stick to acidic things for now, due to my paranoia of botulism.
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« Reply #11 on: September 12, 2010 04:35:19 PM »

From my research over the years, it's a lack of cleanliness that causes botchulism rather than substituting ingredients. Smiley

http://www.ehow.com/how_5682517_avoid-botulism-in_home-canning.html
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« Reply #12 on: September 12, 2010 06:19:27 PM »

I'lll have to give your Habanero Gold a try Onyx. My husband would love that one! Smiley

I also had to play with that fish app. There's something mesmerizing about making the fishees go in circles. LOL

I know - it makes me think of that mouse animation that had the little cartoon kitty chasing your mouse and meowing - an endless time waster Cheesy

Somewhere on the left, there may be a link to a peach/pepper relish that I made last year that was tasty too.  I have used it on chicken breasts and ham and it was very tasty.  If I have anymore, I think I may try it on brie for an appie
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« Reply #13 on: September 12, 2010 06:23:50 PM »

Korok, I agree with the lack of cleanliness - always make sure you have clean clean clean equipment, that the equipment is not defective (no cracks, new lids, etc), that the edges of the jar are clean before putting the lids on so they have a good seal.  Also, some of the ingredients may change, but make sure to follow the directions for cooking, and make sure not to leave out vital ingredients (like citric acid or lemon juice - the acidity is important for some foods, like tomatoes).

Bernardin's has an excellent site with recipes - http://www.bernardin.ca/

They have really updated their site in the last year - lots of new recipes I don't remember being there.  I have done wine jelly before and they have a raspberry wine one that probably would be nice.  Wine jelly was a great accompaniment for meats.
« Last Edit: September 12, 2010 07:22:27 PM by Onyxnox » THIS ROCKS   Logged

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« Reply #14 on: September 14, 2010 07:36:34 AM »

Thanks for the tips!  I am super careful (paranoid?) and tend to sterilize jars for longer than the time says, and process for longer too, just to make sure everything is clean and/or hot enough.  I'll check out the Bernardin website too!
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