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Topic: More adventures in making jellies!  (Read 2799 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
Tanza
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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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TroubleT
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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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TroubleT
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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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TroubleT
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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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