before sure gel???
10-31-2011, 07:50 AM
#12
Super Member
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
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.
10-31-2011, 10:38 AM
#13
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
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.
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.
10-31-2011, 06:01 PM
#15
Senior Member
Join Date: Oct 2009
Posts: 682
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.
10-31-2011, 10:56 PM
#16
Senior Member
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
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
11-01-2011, 03:35 AM
#17
Super Member
Thread Starter
Join Date: Nov 2009
Location: S C michigan
Posts: 2,118
Originally Posted by Alondra
I never use SureGel - just use fruit with plenty of pectin. I've never figured out why people use it.
11-03-2011, 07:37 PM
#19
Junior Member
Join Date: Aug 2011
Location: Central New York State :o)
Posts: 277
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.
11-03-2011, 07:54 PM
#20
Senior Member
Join Date: Aug 2011
Location: Western Wisconsin
Posts: 934
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.
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