Jelly from Commercially Bottled Juice
nancyofnc
14 years ago
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busylizzy
14 years agodgkritch
14 years agoRelated Discussions
Fresh vs. bottled lemon juice
Comments (34)Linda Lou, For what its worth, I asked the local wine hobby supplier to find out if their acid blend has a comparable acidity to citric alone, and she told me that the two other acids are granulated just like the citric. The drying and granulation process is the same. The tarteric acid she sells is not a powder like cream of tarter. She also used a pH test meter and made a solution of water (distilled) and mixed an exact amount of citric acid, and compared that with the same amount of acid blend and water. She saw no difference in acidity, and when each was diluted, they both appeared to be the same equal levels even after several dilutions and mixings of more water. Her granulated acid source is a major manufacturer of the granulated acids, and even though one is a tarteric and the other is malic, they all have the same acidity when mixed with the same water. The local supplier actually buys the granulated products seperatly and blends one third by weight with the other two. The actual amount of each acid might vary slightly, but this has little to no effect on the final acidity, only a slight flavor difference. I have used a few cider vinegars at 7%. Also, I still have 20% distilled vinegar here as well, and use that in canning mixtures where adding more water is not acceptable....See MoreMint Jelly
Comments (5)Can you guys see any reason why I couldn't just steep the mint directly in the apple juice rather than using water? I made juice from the just slightly under-ripe red "not so" delicious apples on the tree in our yard (the landlord planted it). They weren't the most flavorful apples in the world. I was thinking they wouldn't overpower the mint with their flavor but I really don't want to water it down that much. There only around 8 apples on the tree and I ended up with just under 4 cups of juice. Just the right amount for a batch of mint jelly....See MoreFortified Apple Juice for Candy Apple Jelly?
Comments (4)Nancy, I'm just happy that you posted this question, since I had never heard of Candy Apple Jelly. I looked up the recipe on line, and plan on making some later this week. My son wanted to make something with apples, and the local ones aren't quite in season yet, so this will keep him happy till then! For others who may not have heard of it before, I thought I would post the recipe: CANDY APPLE JELLY 4 cups apple juice 1/2 cup red-hot candies 1 (1.75 ounce) package powdered fruit pectin 4 1/2 cups sugar DIRECTIONS In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Thanks again for the idea! Bonnie...See MoreApple jelly from store bought juice?
Comments (15)' I thought the purpose of using freshly pressed cider was not to have to add pectin' First off heat processing does not destroy pectin.......it releases it from the pulp. If you are using a cold process to extract apple juice (cider) a lot of the pectin will end up in the pomace instead of the liquid. If I don't want to add pectin to an apple jelly I make my jelly by simmering down apples and straining off the pectin rich juice. If I make it from cold pressed juice (cider) I just automatically add pectin. If you have loads and loads of apples like I do (my own little orchard) you have bushels sitting around and it's one way not to waste them. I did that this year by boiling and straining and also did the cold extraction. I bottled both up as juice/cider but there is a tremendous difference in taste and cold pressed cider wins hands down. The same can be said about the taste of apple versus cider jelly. If it's a carefully blended cider, and some are, it also wins for taste hands down over commercially obtained apple juice. Like comparing champagne to Ripple. My cider jelly compared to one off the market shelf.....there is no comparison so I'm taste driven when I make it. Cider jelly does not have to be cloudy, you can strain the cider. I do a crude strain but if I were making jelly with it, simply letting it sit undisturbed and decanting the clear liquid off the top leaves the residue settle on the bottom. I agree with Carol. Using apple's own pectin can indeed be tricky. Last year I produced one run of apple sirup instead of jelly, and I'm no novice at jelly making. It's all dependent on so many factors......how picky you are about taste, if you have huge amounts of apples (like we do) how much time you want to put into it. I have added spices on occasion to my apple jellies. Mostly not very exotic like cinammon. Never to my cider jelly....See Morebejay9_10
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