Originally Posted by sewNso
did/does anyone , or have you heard of making jelly/preserves without using sure gel? something makes me remember this.
anyway, we were in N.C. and went to an indian doings just north of fayetteville, and my husband bought a pint of apple preserves. and the lady offered me the recipe, and being the dumb bunny i am, i said 'no thanks'. BUT they are just out of this world. got a recipe off the internet, and it no way compares to the stuff we bought in N.C. it is sooooo thick, looks almost like she cooked it way down, and didn't use sure gel. and maybe less sugar, than my recipes call for. does anyway have a recipe similiar to what i am talking about.?????
I made apple butter a while back and did not use sure gel.
The difference was that you did not peel or core the apples. these used the natural pectin in the fruit to make it thick. Maybe this will help you. You also still have to cook it down and strain out the peelings and seeds with a sieve.