Pectin is found natural in fruits, some more than others most will boil down and thicken to jelly but is less work (Standing and stirring) By adding some made from a high pectin fruit common brand name sure jell. we buy bulk from our local Amish Market so much less expensive. Measures same as sure jell so you can follow directions if you save them from 1 box of the sure jell. Also there is a liquid pectin I have never used and do not remember the name but should be near the sure jell in the super markets. I remember my mother boiled apple peel to make pectin but I don't know the details for it. Maybe someone will know how and post then you can make your own with organic apples. Sterilizing your canning jars and lids is a must but normally with hot water, for any thing you are going to water bath just clean will do as the water bath will provide the sterilization. Jelly is poured into the jars hot and seals without the water bath if wild yeast is present in jars, and there is enough oxygen left in the head space you may get some mold on the top of your jelly. This is not poison and will not hurt if skimmed off and removed before serving. But normal scalding should kill any wild yeast and eliminate this problem.
Howdy! So, last summer I had every intention of making grape jelly out of the 15-20 lbs of concord grapes I got off the vines in my backyard. Unfortunately, it never happened. I bought a bunch of jars and some pectin stuff and a bunch of other stuff, but I don't know where to begin.
Part of my problem, I think, is that I don't want to add 3 lbs of sugar to my jelly...does it really need that much? Concord grapes are already sweet. Why do all the recipes call for so much sugar? And I know the pectin is what makes it jelly-like, but what is it? Can I get an organic kind of it? I would prefer that all my ingredients are organic but I have only ever seen one brand of pectin.
When the instructions say to sterilize everything, does that mean I can wash it all in the dishwasher on the sterilize cycle, or do I need to soak everything in bleach water and treat it like I'm in an operating room? I'm sure this isn't supposed to be so stressful, but I really don't know what I'm doing and I want to be ready when my grapes are this year!
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If you have a question, ask it. Everybody here seems to know something that another person doesn't. I have been canning for years. Yet, I have learned so much from this team. I am basically an old fashion canner. I learner from my Mom, who was 40 years older than me. I am learning lots of newer ideas now. It is wonderful to be apart of this team. You just have to jump in and ask about things that you need help with.
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