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Oh that sounds great.

Well…not really the pot it’s cooked it. But the barrel we collect it in once we finish bottling it up. Then we wash it before the next time it’s used. It actually is put down in boiling water to melt all the molasses that’s left in the spout.

Yes I believe so.

The chickens love the pulp

@@lifewiththewalkers2797 i've never used pectin before - never made jelly before - its a little different than i'm used to but loved your video - might go into that territory one day soon

@@trixie9867 my kids will only eat my jelly. Blackberry and peach are their favorites.

I list amounts in the description bar for the video but it is 4 cups of sugar.

Yes it is.

I found them at my local dollar tree.

Thank you! That's the last place I went. I found a few baskets and already have seeds sprouting.

@@1475evans I’m so glad you found one and have sprouts going.

Thank you

Thank you

Oh my goodness I’m so glad you found my video and that you made jelly that worked out. Thank you so much for letting me know. It’s so encouraging to hear and I’m glad I could help you.

Same for me. I use to use cheese cloth but the cotton flour sack dishcloth works much better. Any pull I have leftover pulp I give to my chickens and they gobble it up.

I made a video on how to make it. Check out my other videos. It was super easy to make.

I’ve seen that but never tried it. Let me know if you do and it works

Yes you can try to cook it again. There are specific instructions on the Sure jel box insert or online. I hope it works out.

Yes. It’s just a thin cotton flour sack cloth I found at Walmart. I prefer it over cheese cloth bc it holds up better and strains things clearer.

That’s awesome. Wild blackberries are the best.

Hope it was helpful

And September

@@amandaslamm5703 hope it was helpful

It does in my water canner. You might can tell in the video but it is at least 3 in over jars.

That’s great.

I don’t think I ever use a ladle 😂. Measuring cups here for everything.

@@lifewiththewalkers2797 Just saw someone pour their batch into a plastic pitcher and use that. I made two batches this morning using your measuring cup method, still messy, but better than a ladle!!!

Thank you

Thank you

Thank you

To cook down the fruit just cover with water and cook. The strain pulp and use amount of juice listed for jelly.

Thank you

Thank you. Hope it goes well

I apologize. This was one of our first videos we did and I hadn’t gotten the hang of editing.

I’m so glad!!!!!

I appreciate your comment. I only sprout seeds during the winter very sparingly so this isn’t something I do on a regular basis. This works for me, as well as others, so please feel free to sprout seeds however is best for you.

Free stone peaches are the best

We love peach jelly too

@@lifewiththewalkers2797 I will tell ya a secret? I used it in my hot sauces, and Picante Sauces. YUM

@@426superbee4 that sounds great!

Yes you can

@@lifewiththewalkers2797 thank you...

My daddy did too! How fun.

I use knee highs.

@@lindayoung2959 my daddy use to as well.

1.75 oz box is what I use per making

Thanks, I'm going to make some jelly soon. Great instructions!

Yes it’s edible.

I’d love to try that

Yep, me too. Just look at all the water getting mixed with the juice, I do not understand why anyone would do this?

@@bob_frazier I’m not sure I understand? The water cooks down the fruit making the juice.

@@lifewiththewalkers2797 You could cook down the fruit, strain for juice and not have diluted it with water. Or use a steamer, which doesn't add water to the juice?

@@bob_frazier thank you for this suggestion. We don’t have a steamer but just use what we have. I’ve never had jelly that wasn’t full of flavor using this method but do what works best for you.

Hmm… you might have needed to cook it while stirring it a minute or two longer. OR let it set up longer. I usually give mine 24-48 hours to set up good.

I’m not sure what you mean?

@lifewiththewalkers2797 I make muscadine, mayhaw,and wild plum,beauty berry, jelly and I cook till 120 degrees. I place a glass saucer in the freezer.and when my jelly reaches temp I drizzle a few drops onto the cold saucer. And push my index finger through it .and watch how fast the part runs back together. It's called tracing. The slower in comes together tells whether it'll set or not.ive never done peach jelly or jam.my peach tree is abundantly full of friut this year and I plan on preserving them this year.ive already done the others .well plumb is lacking lol

@@rodneyfernandez5304 thank you for explaining. I have never had an issue with jelly not setting up but I could see how this would be helpful.

That’s great. Good luck with it. It’s fun to make and so rewarding

I’ll be honest I’ve always had great luck with store brand generic ones.

I’m so glad you like this recipe. It always works perfect for me. I love surejell

Thanks again.

A hydrometer is an instrument used to measure relative density or specific gravity of liquids. It is usually made of glass and consists of a cylindrical stem and a bulb weighted with mercury or lead shot to make it float upright. There are different types available for purchase online. But most used for this work the same.

It is Precision Hydrometer .he got from Thomas Scientific Co. The catalog no. 6028L20 I got that off the label of the boxp

Thank you very much sir, currently by watching your video, I am trying to make it, once again thank you

@@klutuknusantara I hope that it will turn out good for you.

Thank you for your advice. I will definitely show that later if I make another video. This jelly however did great.

We love the syrup! It is a very neat heritage for sure.

No I have a towel under them. I rinse them morning and night and drain it good