Jelly and Preserve making time

[DoubleRidge]

Not from the garden but from 100% juice and local store has fresh Georgia peaches by the box when in season.

14 - half pints apple jelly
12 - half pints grape jelly
5 - 3/4 pints peach preserves

All set up nice but couldnt wait on a homemade biscuit or toast and had to sample some of the peach. Turned out good. Probably going to do another batch of peach while they are fresh and in season. We will give some to family and friend and have some to enjoy all year.

 

[MUP]

Procedure and process please?

 

[DoubleRidge]

Copied from website and adjusted to match what we do: this will work for Apple or Grape. (buy 100% real juice)

To make a classic, firm jelly, mix 4 cups of juice, 1 package of powdered fruit pectin, and 1/2 teaspoon of butter in a large pot. Bring to a rolling boil. Stir in 4 cups of sugar, return to a rolling boil for 1 minute, and pour into sterile jars.
Ingredients Grape Juice: 4 cups (bottled like Welch's)
Powdered Pectin: 1 standard package (1.75 oz), such as Sure-Jell
Sugar: 4 cups of granulated sugar (
Butter: 1/2 teaspoon (optional, helps prevent excessive foaming)
Instructions: Prep your jars: Sterilize your 8 oz (half-pint) jars and keep them warm.Combine juice and pectin: In a large, deep stockpot, whisk together the 4 cups of grape juice, the powdered pectin, and the butter. Turn the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.Add sugar: Once the juice is at a hard boil, stir in the sugar completely. Return the entire mixture to a full rolling boil (a boil that cannot be stirred down) and let it cook vigorously for exactly 1 minute, stirring constantly.Skim and pour: Remove the pot immediately from the heat. Use a spoon to quickly skim any foam from the top. Ladle the hot jelly into your warm jars, leaving about 1/2 inch of space at the top.Seal: Wipe the rims clean, place on your lids, and twist on the rings to finger-tight. You can simply let the jars cool and store them in the fridge (where they will set over the next 24 hours), or process them in a boiling water bath canner for 10 minutes for shelf-stable storage....we canned all ous in hotwater bath...rolling boil 10 minutes.

 

[DoubleRidge]

For the peach preserves...this recipe is close to what we do...in addition to the ingredients listed we add two tablespoon of lemon juice....Just keep stirring and dont let it burn and dont over cook it. Also 1/4 tsp butter will help reduce foaming, but skim any foam off before going into jars....we can all ours in hotwater bath. Rolling boil 10 minutes. (1.75 ounce box of pectin is fine. All ours set up nice. Recipe in link says 2 ounce)

https://www.allrecipes.com/recipe/21351/peach-preserves/

 

[Huntaholic]

Since my Mom died in 1996 I have been the jelly maker for the whole family.
Your recipe is a little different than mine. I use 5 cups juice, 7 cups sugar, and of course a pkg of Sure Jell.
I made blackberry last week. I made muscadine last year. LOL and I dont even like jelly!

 

[MickThompson]

The weekend's storm shook a bunch of pears so we'll be after it this week too

 

[DoubleRidge]

Since my Mom died in 1996 I have been the jelly maker for the whole family.
Your recipe is a little different than mine. I use 5 cups juice, 7 cups sugar, and of course a pkg of Sure Jell.
I made blackberry last week. I made muscadine last year. LOL and I dont even like jelly!

No doubt...all kinds of ways and ratios you can adjust to taste....love homemade jelly and butter on a biscuit or toast.

 

[DoubleRidge]

The weekend's storm shook a bunch of pears so we'll be after it this week too

Theres a pear tree in the pasture behind my dads house that my grandmother made pear preserves from years ago.
It has pears on it this year. I need to get some. Love pear preserves.

 

[DoubleRidge]

Round two on peach preserves.
8 more jars...wife wanted a few more to give away.

 

[Andy S.]

I love homemade jelly/jam/preserves/apple butter. Fortunately, I have an aunt that loves to make it and I love to buy it from her, by the case. She mainly makes peach, muscadine and blackberry. Thanks for sharing!

 

[DoubleRidge]

I love homemade jelly/jam/preserves/apple butter. Fortunately, I have an aunt that loves to make it and I love to buy it from her, by the case. She mainly makes peach, muscadine and blackberry. Thanks for sharing!

We do blackberry cobbler and know a lady at church that does blackberry jam but muscadine is something I'd like to try.

 

[Atchman2]

That looks so good! I love Apple Butter!

 

[Brushwhacker]

Since my Mom died in 1996 I have been the jelly maker for the whole family.
Your recipe is a little different than mine. I use 5 cups juice, 7 cups sugar, and of course a pkg of Sure Jell.
I made blackberry last week. I made muscadine last year. LOL and I dont even like jelly!

I do the same . I boil the lids an just screw on the rings really tight an they seal without water bath

 

[tn24]

If you think it is good using sure jell you won't believe how good it is cooking it the old fashion way without it.

 

[Huntaholic]

If you think it is good using sure jell you won't believe how good it is cooking it the old fashion way without it.

Sure jell is simply fruit pectin. My grandparents made it without sure jell but about half the time they ended up with blackberry syrup instead of jelly. So whats the secret to getting it to set without adding extra pectin?

 

[WTM]

my peach jam this year i made with low/no sugar pectin due to my diabeetus and so my grandson wont have all that sugar.

i was really surprised, it only called for 3 cups for the low sugar and it was actually better than regular. the peach flavor was more concentrated.

if we have a better spring and i get more peaches necks year, gonna try the no sugar model.