I usually watch all of your videos and try your recipes when the weather grows cold. This is my first one this season. I look forward to spending my winter watching your charming videos. Much love from KY.
Very simple recipe and it looks wonderful. Just a thought ~ sit a colander on top so it catches the big bits and only the small go down through your bag and it won't stretch the mesh bag into the bowl. I made corncob jelly yesterday and surprisingly liked it. It's a combo taste of apple jelly and honey. We processed many ears of corn so we had the cobs. The recipe called for three cups of sugar, three cups of corncob juice (boil a dozen split in half cobs for a couple hours) and a pkg (3.75 oz) of pectin. It yielded four half pints. I had plenty cob juice to make a second batch and I did!
I just made my first batch of apple jelly. I'm used to making jam, so I thought it would gel a lot more in the pan than it did; and it took a LONG time. It was an interesting process. Not hard but the gelling was a bit of mystery! It looks fine, though mine is much darker than yours. I wish I'd watched your video first! I wouldn't have been so worried about how liquid it remained.
Thank you for another delightful video Dale. Looks lovely. This time of year is my favorite. How nice that you can put your own apples to such good use, ( and a treat for the hens!).
My Nan used a muslin bag, suspended on a length of broom-stick, resting between two chair backs. My favourite was bramble (blackberry) jelly, or bramble and apple. Wonderful on freshly baked scones. RIP Nan.
Oh this sounds delicious! I love apple butter also. When I was younger, I used to have a beautiful crab apple tree. I only made jelly from them once, like you, mine were small, and it took many to make a few small jars! This is a beautiful way to spend an afternoon! It smells so wonderful when you cook apples. Thank you for this. It is just heart warming. Pass the biscuits or scones! Lol! And a warm cuppa! 🕊♥️♥️🌞🍎🍏🍎🍏☕️☕️
thank you for the video Dale, we enjoyed watching it. My wife Eija , just made a couple of batches of apple-mint jelly. We don't have crab apples yet, but Eija used the apples from our ornamental flowering crab apple tree and it worked perfectly! The fruit is edible and gives a wonderful rich red colour to the jelly. We recently purchased a steam juicer from Lee valley and this is perfect for making jellies, no need for strainer bags, a great tool for juices and jellies, but nothing wrong with the conventional method!
Thank you Howie that sounds like a nice combination. I've looked at those steamers before but didn't think /I would have a use for one, maybe I need to rethink it.
🌼🌼Wonderful autumn treat... I love this anytime of the year! Thank you for sharing this Dale, your recipes are always easy to follow and delicious! Have a wonderful weekend🍂🌿🌰🍁🌼🌼
Good timing Dale. I have lots of small apples from my new trees and was wondering about making apple jelly so you've made my mind up for me. Thank you. Best Wishes, Brendan.
The trees are still in big pots. I am waiting for my men to come and rotavate the area where the veg were and then my son and I will plant the trees. They are pushing out fruit in the pots so they are healthy enough. I'll do a quick video to let you see what I'm at this week.
I just did a batch following your instructions: I added a couple of jalapenos to the apples before cooking to add a little kick. The jelly looks great, there was a little left in the stock pot and it jelled nicely.
Aah it looks so lovely. I love the color. Must admitt I'm a little jealous of the fact that you have your own apple trees. Those are going to be so good on biscuits this winter.
wow, first time seeing your channel. I'm on an apple peel or apple jelly video, binge watching session. Your voice could be used to narrate TV wilderness shows! It amazes me how different the recipes are with amounts of sugar to liquid ratios there are, and even processing times, yet they all seem to work well. Thanks for your well done video!
I make apple jelly from good apple juice. I like Juicy Juice and Whitehouse apple juice, both are organic and make crystal clear jelly. My general recipe is 5 C of juice, 7C of sugar and one box of Sure Jell. It sets perfectly. My recipe makes about 6 pints of jelly, according to how hard I cook it, sometimes only five and a half pints of canned jelly. I can make mine a light red color with a drop or so if food coloring. I am going to make some more this week. I have two flats of half pint jars on the dining room table. I cook to 220 degrees, too. I use my heat gun and finalize with my candy thermometer. I handle foam the same way. I whisk the juice smooth before putting in the jars. I hot water can for ten minutes, pint or half pint.
Hello, very nice video. It's been years since I've made apple jelly, but this may inspire me to make it again since its my husbands favorite. Thank you for the link too. Still very hot in SC; doesn't feel like fall at all. I hope we don't go from nineties right to winter. 🍁🍎🍏 Thanks, Yvonne
I love the rose' color. I do believe I will do the same with some of my frozen sliced strawberries. I have made strawberry jam many times... but never jelly.
Very well timed video Dale, we've had a very stormy few days and most of the apples that I was saving on the tree are no longer on the tree, so am now thinking about what I can do with a significant unexpected crop of apples!
Hey Dale I just finished making up the Apple Jelly this evening. I came out with just about the same amount as you .. I just tried a little on some toast and it was great.. Thanks again . P.S. i only had Macintosh on hand it made a nice pink liquid and sweet taste.
Save your old pantyhose or knee highs. That is what I use to strain my stuff for jellys on the second strain. The first strain is just in my regular mesh strainer but because I like clear jellys, I do the second strain. ( I find my jelly comes out a little firmer that way too, which I like.)
Thanks again Dale, you should have enough to last through the winter. I believe my wife bought some off of the Amish a few years ago and it was delicious. Do you have Amish people living in your area?
New sub! Dale love your channel. Please keep making videos. I some requests bagels and grape Jam. Or other Jams without pectin amd low sugar. Bagels have been my nemesis for sometime. Could use a win. Thanks for sharing your knowledge.
Looks great. Just a question , they say the pips are poisonous ,, and I know you did not use the the purée but they were still boiled in the water. what are your thoughts on this issue ? Thank you.
enjoyed it Dale , , , yep … I've never canned before , but I'm gonna do so this year , , ask you a ? ? ? , could I use a sugar substitute like Splenda instead of real sugar ?
Thank you Billy. Not something that I know anything about so I googled you might find this site helpful. From what I read you can't use it for this method of making jelly but it can be used in some other methods hope this helps www.simplycanning.com/canning-with-splenda.html
I dont know if I'll get an answer but hubs and I are trying to do, no added pectin apple jelly...we did the apples last week and pit the juice in the fridge in jars, took some out yesterday and despite all efforts could not get it to properly gel...thr apples were fresh Macintosh and Johnathan and some Honey Crisp as well...we have a lot of juice now but can't get it to jel, HELP?
Might be the variety of apples they are not known to be high in natural pectin. You might need to add crab apples or some other fruit that is high in pectin like quince.
@@DaleCalderCampobello they weren't available, we used the rest of the fresh squeezed apple juice to make vinegar...its done in 2 more days its delicious...lolwe did some granny Smith after that and the jelly came out great...so made some of that juice into vinegar too... Thank you for ur response😊
@@DaleCalderCampobello its easy as can be...for every gallon of juice add 1c. Sugar...stir till dissolved, put a cotton cloth over the top, fasten down with rubber band, every day for 30 days stir daily if you can, dont miss a day the first 2 weeks..it will go thru fermentation and the stirring keeps it from building any mold, if there's fresh apple sentiment in it strain after 30 days, then replace cloth and sit that jars lid just on top and let it sit another full 30 days...it should build a scoby/mother, don't disturb the process, strain again at 60 days, and bottle...I strain thru thick layers of cheesecloth...IF in that 1st 30 days it builds mold its no good, if its just a Speck of it on top, skim it out and it'll be fine...you WILL know the difference! but I kept mine covered with a cloth to keep light out the whole time, and sat it on the counter of my kitchen next to the fridge so I didn't forget to STIR, lol...I got some really good vinegar WAY better than store bought...once its in the jars bottled the longer it sits the better it gets, it NEVER goes bad... At the end save the mother to start another batch using the mother...you can use the mother many times or toss it to the chickens, some ppl cover it with vinegar and store it, I just used the sediment from the batch and a fresh go of fresh squeezed apples and second batch under way...DO NOT use homemade vinegar for canning unless it matches the PH level of store bought!!! but boy talk about great vinegar, and NEVER run out of vinegar, lol
