Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 2 of 3 FirstFirst 1 2 3 LastLast
Results 11 to 20 of 22

Thread: before sure gel???

  1. #11
    Senior Member ncredbird's Avatar
    Join Date
    Jan 2011
    Location
    Greeneville, TN
    Posts
    822
    You may be able to contact the event coordinator via the internet and see if they can refer you to someone who would have the recipe. Ann in TN

  2. #12
    Super Member
    Join Date
    May 2009
    Location
    Merced, CA
    Posts
    4,230
    Blog Entries
    1
    I remember those jams and jellies...poured into sterilized, boiled jars with a thin layer of wax poured over it. THEN a long piece of yarn or string was coiled in it and draped over the side, then more wax poured over that. The string was to help pull up the wax when you wanted to serve it.

  3. #13
    Super Member madamekelly's Avatar
    Join Date
    Jul 2010
    Location
    Central Willamette Valley, Oregon, USA
    Posts
    4,050
    Blog Entries
    1
    Quote Originally Posted by sewNso
    PT, no, it was apple preserves. she said. real chunky and thick. so, do you just cook, and cook and stir, and cook it down? the recipe off the internet said nutmug,
    6 C apples, cored, sliced
    1 C. water
    1 T. lemon juice
    l pkg pectin powdered
    4 C. sugar
    2 tsp. nutmug
    it was just tooo sweet, and was more like jelly when i got done, with a FEW chunks. maybe my apples were too soft. next yr, i'll try it with 1/2 that sugar, firmer apples, and just cooking it down.
    I remember Grandma saying sweet apples make lousy jelly. She used only tart apples for her apple canning.

  4. #14
    Super Member
    Join Date
    Mar 2010
    Location
    Texas
    Posts
    2,249
    I never use SureGel - just use fruit with plenty of pectin. I've never figured out why people use it.

  5. #15
    Senior Member gmcsewer's Avatar
    Join Date
    Oct 2009
    Posts
    451
    Ny sister learned from her MIL to make currant jelly without pectin. Something about cooking till it slides off the metal spoon. I tried but it never worked for me. But I think by cooking it longer, it would have more vitamins in it for winter nourishment.

  6. #16
    Senior Member Maybe1day's Avatar
    Join Date
    Jul 2010
    Location
    Australia
    Posts
    835
    We don't have/use sure gel is Australia. When I make jams I add lemon juice and cook it until what ever fruit I am using softens then i will bring it to 220F which produces a nice rolling boil which can't be stirred down. Cook it at this temp for 5 minutes then turn off wait a few minutes (up to 5 mins) then jar as usual.

    I should say I usually do a sheet test before I jar it just in case it needs a little more time although usually this is enough.

    Maybe1day

  7. #17
    Super Member sewNso's Avatar
    Join Date
    Nov 2009
    Location
    S C michigan
    Posts
    1,746
    Blog Entries
    1
    Quote Originally Posted by Alondra
    I never use SureGel - just use fruit with plenty of pectin. I've never figured out why people use it.
    have you ever made chunky apple preserves? and would you please explain how you make your jelly/jam?

  8. #18
    Super Member sewNso's Avatar
    Join Date
    Nov 2009
    Location
    S C michigan
    Posts
    1,746
    Blog Entries
    1
    thanks maybe1day. what's a sheet test? put in on a plate to see if it's firm enough for you?

  9. #19
    Junior Member
    Join Date
    Aug 2011
    Location
    Central New York State :o)
    Posts
    283
    Quote Originally Posted by Ramona Byrd View Post
    I remember those jams and jellies...poured into sterilized, boiled jars with a thin layer of wax poured over it. THEN a long piece of yarn or string was coiled in it and draped over the side, then more wax poured over that. The string was to help pull up the wax when you wanted to serve it.
    Oh now that's clever. Never saw my Mom or grandmothers doing that. They say that you shouldn't seal jars with wax anymore, though, so I won't get to try it.

  10. #20
    Senior Member
    Join Date
    Aug 2011
    Location
    Western Wisconsin
    Posts
    936
    Sure Gel makes a special concoction for using less sugar, it is right beside the regular Sure Gel at my grocery.I made a new apple jam this year 6C peeled & chopped apples, 1/2 C water, 1 tsp butter, cook to rolling boil, add 1 box, regular Sure Gel bring back to a boil. Add 1 C sugar and 3 C brown sugar, 1 1/2 tsp cinnamon, 1/4 tsp allspice. Again to a rolling boil, stirring constantly, boil for 1 minute, remove from heat. I left my apples a little larger than what I think of as chopped cause I like apple pieces in my jam.
    Last edited by pls1946; 11-03-2011 at 07:58 PM.
    Penny aka PLS 1946

Page 2 of 3 FirstFirst 1 2 3 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.