making jelly or jam

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Having a little trouble thought someone here might help. We have been making jelly a little different latley using no sugar and sweeting with white grape juice and pectin. I know we can keep expermenting till get write it, but thought youall might speed up the learning process. The trouble we are having the cooking time is so crucial or maybe it's our recipe it comes out rubbery or to thin. Any ideas or recipies will be appreciated.

-- coaltrain (prairierose91@hotmail.com), March 25, 2001

Answers

I looked in my Ball Blue book for recipes for you and found a few, but for no sugar recipes they call for unflavored gelatin and no pectin, and liquid non-sugar sweetener.

Apple Jelly 2 Tablespoons unflavored gelatin 2 Tablespoons lemon juice 1 Qt unsweetened apple juice 2 Tablespoons liquid non-sugar sweetener

Combine gelatin, apple juice, and lemon juice in saucepot. Bring mix to rolling boil, stirring to dissolve gelatin; boil 1 minute. Remove from heat, and stir in non-sugar sweetener. Add food color if desired. Ladle into hot jelly jars, 1/4" headspace. Store in fridge for up to three weeks. Yeild about 4 half pints.

Hope this helps you, good luck!

Judy

-- Judy L (quiltjude@msn.com), March 25, 2001.


I have a book CANNING AND PRESERVING WITHOUT SUGAR that has lots of recipes including jams and jellies and catsup made without sugar and lots of them use concentrated white grape juice or apple juice. I would post some but I think that would be in violation of the copyright act. I have no connection with the author (Norma M. MacRae,R.D.) whatsoever! You might try adding a little glycerine and unflavored gelatin!!

-- bwilliams (barbaraj@mis.net), March 27, 2001.

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