I am always happy to see any canning or preserving video come out, and am glad you are teaching others to do the same..... a lost art!! I have been a jam and jelly maker for over 25 years, having a small jam & jelly business on the side. My husband and I are also ranchers, but before we got too busy to do so, I used to take my jams & jellies to local craft fairs every fall, and my last two years doing that, I made over 1200 jars each year!! And most were made in a 3-4 month period, from July through September. I would fill 100 jars a day! I still have customers call for this or that kind, but mostly just gift my jam and jelly today.-- That being said, I still make around 75 or more jars per year, on top of my other canning. A couple of hints that could save you a lot of time as it did me, that I have done for many, many years with complete success. #1-- I saved and collected those large, flexible, plastic drink glasses that you could get during promotions at say... Golden Corral, with a Coca Cola logo, (they hold about 24-32 oz) and you take home with you. I still have about 8 of those same drinking glasses that I have been using for over 25 years, and hate to imagine them ever wearing out!! I use those drinking glasses for ALL my canning, instead of using those cumbersome ladles!! --I cringe every time I see these videos showing these wonderful ladies, still using ladles because I realize that people don't understand how much easier it is to use these tall glasses. ** Just imagine yourself using a ladle to fill the families drinking glasses each time you set the table for a meal... or instead, using a larger plastic cup that you can fill and quickly go from one glass to the next to fill up! Which process would be faster and NEATER with less chance for drips or spills?? LOL #2 I have several sets of of Correll dishes, and a couple of these sets came with dainty tea/coffee cups with the curled handles that do not connect back to the cup, which are fantastic for hooking on the inside of my canning kettle while I fill a jar. (I am positive you can find one or two of these cups in a second hand store.) --- Using the two items mentioned above, I scoop up jelly, tomato sauce, cherry pie filling, or anything that pours into a canning jar... with the Correll cup... using it to pour 2-3 cups into my tall plastic drinking cup, before hooking the cup onto the side of my pot. As I fill my tall, plastic drinking glass.... I gently squeeze the top of it just slightly together, fill it 2/3rds up to the top so my fingers have somewhere to hold onto the cup, and remain above the hot liquid. Then squeezing the top just a bit more, it forms a funnel that pours your jelly, jam, etc., easily into the top of your jar without the use of that canning funnel at ALL! It holds enough to fill 2-3 eight oz jelly jars, between filling it again. Yet your coffee cup scoop is hooked inside your pot, still keeping your counters clean like a ladle would! Trust me, I too used to do the ladle method... but never again!! I only use my canning funnel to pack raw beef into jars, or with chunky whole tomatoes or salsa, because you can pour so perfectly with the top of that flexible drinking glass, it eliminates the need for the funnel, and at the same time eliminates yet another step of moving the funnel from jar to jar. And no more of that dripping ladle between your counter and stovetop. I fill my tall glass over top of my pot of whatever I have made to preserve. If I do drip, it falls right back into the pot. #3-- I never keep my canning lids in a separate pan on the stove with hot water!! Once I have wiped down my jar rims, I take a pair of regular kitchen tongs and take the flat and the ring of the jar stacked together, clamp onto the flat with the tongs.... ring around it, and I just dip and swirl the lid and ring at the same time, in my already boiling water bath canner for a few seconds, then place it immediately on the filled jar! Tighten the ring and then holding onto the ring with my fingertips, quickly pick up and drop the jar into the water bath! Yes, I actually drop them when they are halfway in the water! LOL If they fall over, which is rare, I just grab the tongs and set them back up... easy! But it goes so much faster than fishing out those flats one at a time, putting the ring on it and then placing them on the jar, then picking up your jar lifter before putting it in the water!! LOL However, if you procss JUST 30-40 jars of canned goods, or 20 or so jars of jam & jelly each year ONLY, then it won't make much difference to you. But for somebody like me who cans year around, and processes 150-250 jars each year, my method is a must and you won't believe how much time you save by doing it the above way. As for jelly lasting, I do disagree with what was said in this video. I have had jelly or jam in my fridge for a YEAR that is perfectly fine.... and on my shelves in my basement for a couple of years! Often, depending on your fruit, it may turn darker but will taste just fine. Strawberry, peach, or pineapple jams and jellies will darken some, but grape, blackberry, blueberry and those mixed kinds last a long, long time.... even 2-3 years. -- Best of wishes to all of you who are willing to take up the art of food preservation!! Salt of the earth people... you are!!!
I opened some strawberry jelly that Icanned on 5-5-13 and it was still great. If you can your stuff correctly and store it properly it will last a long time. I hot water can everything I make in my 27 quart hot water canner. I have canned pickles, jams and jellies. I also have a pressure canner but save it for food type products.
A good way to break your seal you just worked for, kranking down on them when you took them out of the HOT water! I've never seen this done before. But, the jelly looks really good.
Thank you for posting this. My mama and I always did grape jelly. Had to fight the birds for the grapes. It was far better than anything purchased from a store. Im going to try this over the weekend. Sometimes daddy would make wine🫢🤫😊. Thank you again for this video.
Wow another awesome video you ronda are absolutely amazing I just love all your videos kitchen or farm life again your one smart cookie well done hon stay safe and god bless you all 🌹🌹🌹🌹🌹
Oh my I never knew you could do this. The only time I ever had homemade jelly was when it was made from grapes. Thank you. Have you ever made home made apple sauce?My father taught me a trick when making an apple pie to never throw away the peelings and cores. Simply place them in a pot with a couple of cut up apples add a little water and sugar a little touch of cinnamon if you like and slow boil them for 10-15 minutes. Then put them into a cone colander sieve and work it. All you wind is with is the skin and seeds.
Made you grape jelly, today. It is probably one of my best tasting jellies. I made five pints, with my spill over jar about 90% full, let’s say 4.9 pints. I used Welches Concord juice and I am pretty sure it will set because it was trying to set on my wooden spoon. I used the regular Sure Gel.
Thanks for the tips. I made 2 batches of wild grape jelly this year. They taste great, but I couldn't quite get the consistency. 1 batch is good but the other is probably oriole food, which is just fine with me. Cheap oriole food.
This is a grate way for anyone to make home made grape jelly because a lot of people doesn't have excess to grapes. And I like you I have small Vines of grapes concord grapes because they're the best grapes for making jelly a lot of times like you said the birds will get to them a lot of times you'll get a late Frost or there's just some years that the vines don't just produce enough grapes or sometimes the Summers can get so hot you're out there picking raisins so I had to resort to making my jelly from just store-bought juice like I said it's a great white and it can save you a lot of money from having buy store great jelly. And if you have children that are teenagers or even teenage grandchildren. I taught my sons and daughters how to make grape jelly I've even had my older granddaughters when I was making jelly and I taught them how to make jelly also to me it's just fun to have that close family bond and sharing your knowledge of making homemade jelly or even whatever it is that you're cooking. So with all this being said this is a great video I enjoyed watching it.
Looks like your finger healed well - 😀 Outside of home canning like yours, you need to go to a high end gourmet food outlet to get really good jams or jellies. Salt, sugar, butter and fat in moderation are the building blocks, of all great tasting food 😁👨🏼🍳
I’m wanting to make a mixed jelly, using the fruit juice, would I need to add more sugar or sure jell to it or leave it like just making the grape jelly?
@@acresofclaykitchen thank you so much for the information, I’m hoping to be able to make some in a couple of weeks, I’ll let you know how it turns out when I make it. Thank you again 🙂
Well done. I always review vids before my next batch (usually every other year b/c I make a lot each time). I'm glad I found this one, I enjoyed it very much. I typically use the low/no sugar pectin but add half the sugar of regular recipe and it sets perfectly every time. **btw, your hands and fingers must be impervious to heat because you snatched those jars up and tightened the rings like it was nothing and I know they're 🔥 HOT
It's so hard to find pectin in the stores. Alot of the times there will be jars and stock pots, but not certo. And even if you can find a store the DOES happen to stock it by accident, it might not be available year round. So how much lemon juice would add up to a pectin pack?
My Lord that much sugar would kill that big bull in your barn . . . myself I just dice up fruit, apples, orange or plums and cook them with a spoonful of lemon, a teaspoon of brown sugar, and a shake of salt. I put them on the stove before I start making my biscuts . . . there is only the wife and I so it works fantastic. Big fan of your videos, want to try your biscute technique, that roll, reroll I have to try, Cheers.
So when the zombie apocalypse happens I know where I'm heading, to Ronda's house! Hahaha but seriously don't you ever just sit down and not do anything?
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
I am always happy to see any canning or preserving video come out, and am glad you are teaching others to do the same..... a lost art!!
I have been a jam and jelly maker for over 25 years, having a small jam & jelly business on the side. My husband and I are also ranchers, but before we got too busy to do so, I used to take my jams & jellies to local craft fairs every fall, and my last two years doing that, I made over 1200 jars each year!! And most were made in a 3-4 month period, from July through September. I would fill 100 jars a day! I still have customers call for this or that kind, but mostly just gift my jam and jelly today.-- That being said, I still make around 75 or more jars per year, on top of my other canning.
A couple of hints that could save you a lot of time as it did me, that I have done for many, many years with complete success.
#1-- I saved and collected those large, flexible, plastic drink glasses that you could get during promotions at say... Golden Corral, with a Coca Cola logo, (they hold about 24-32 oz) and you take home with you.
I still have about 8 of those same drinking glasses that I have been using for over 25 years, and hate to imagine them ever wearing out!!
I use those drinking glasses for ALL my canning, instead of using those cumbersome ladles!! --I cringe every time I see these videos showing these wonderful ladies, still using ladles because I realize that people don't understand how much easier it is to use these tall glasses. ** Just imagine yourself using a ladle to fill the families drinking glasses each time you set the table for a meal... or instead, using a larger plastic cup that you can fill and quickly go from one glass to the next to fill up! Which process would be faster and NEATER with less chance for drips or spills?? LOL
#2 I have several sets of of Correll dishes, and a couple of these sets came with dainty tea/coffee cups with the curled handles that do not connect back to the cup, which are fantastic for hooking on the inside of my canning kettle while I fill a jar. (I am positive you can find one or two of these cups in a second hand store.)
--- Using the two items mentioned above, I scoop up jelly, tomato sauce, cherry pie filling, or anything that pours into a canning jar... with the Correll cup... using it to pour 2-3 cups into my tall plastic drinking cup, before hooking the cup onto the side of my pot. As I fill my tall, plastic drinking glass.... I gently squeeze the top of it just slightly together, fill it 2/3rds up to the top so my fingers have somewhere to hold onto the cup, and remain above the hot liquid. Then squeezing the top just a bit more, it forms a funnel that pours your jelly, jam, etc., easily into the top of your jar without the use of that canning funnel at ALL!
It holds enough to fill 2-3 eight oz jelly jars, between filling it again. Yet your coffee cup scoop is hooked inside your pot, still keeping your counters clean like a ladle would! Trust me, I too used to do the ladle method... but never again!!
I only use my canning funnel to pack raw beef into jars, or with chunky whole tomatoes or salsa, because you can pour so perfectly with the top of that flexible drinking glass, it eliminates the need for the funnel, and at the same time eliminates yet another step of moving the funnel from jar to jar. And no more of that dripping ladle between your counter and stovetop. I fill my tall glass over top of my pot of whatever I have made to preserve. If I do drip, it falls right back into the pot.
#3-- I never keep my canning lids in a separate pan on the stove with hot water!! Once I have wiped down my jar rims, I take a pair of regular kitchen tongs and take the flat and the ring of the jar stacked together, clamp onto the flat with the tongs.... ring around it, and I just dip and swirl the lid and ring at the same time, in my already boiling water bath canner for a few seconds, then place it immediately on the filled jar! Tighten the ring and then holding onto the ring with my fingertips, quickly pick up and drop the jar into the water bath! Yes, I actually drop them when they are halfway in the water! LOL If they fall over, which is rare, I just grab the tongs and set them back up... easy! But it goes so much faster than fishing out those flats one at a time, putting the ring on it and then placing them on the jar, then picking up your jar lifter before putting it in the water!! LOL
However, if you procss JUST 30-40 jars of canned goods, or 20 or so jars of jam & jelly each year ONLY, then it won't make much difference to you. But for somebody like me who cans year around, and processes 150-250 jars each year, my method is a must and you won't believe how much time you save by doing it the above way.
As for jelly lasting, I do disagree with what was said in this video. I have had jelly or jam in my fridge for a YEAR that is perfectly fine.... and on my shelves in my basement for a couple of years! Often, depending on your fruit, it may turn darker but will taste just fine. Strawberry, peach, or pineapple jams and jellies will darken some, but grape, blackberry, blueberry and those mixed kinds last a long, long time.... even 2-3 years. -- Best of wishes to all of you who are willing to take up the art of food preservation!! Salt of the earth people... you are!!!
I opened some strawberry jelly that Icanned on 5-5-13 and it was still great. If you can your stuff correctly and store it properly it will last a long time. I hot water can everything I make in my 27 quart hot water canner. I have canned pickles, jams and jellies. I also have a pressure canner but save it for food type products.
How long can it last
You take your Time and Fully Explain each and every step and get people to try and make things.👍
Really enjoy all your videos! Hope you and your family are having a wonderful day.🐄
Fantastic jelly
I started canning last year and I am doing it this year.I have enjoyed your video had to go back to it this year.
A good way to break your seal you just worked for, kranking down on them when you took them out of the HOT water! I've never seen this done before. But, the jelly looks really good.
GRAPE JELLY !!!! WOW . I can't believe it , my favorite . I going to get my wife to try your recipe to night
It's good that you managed to buy grape juice without any sugar because it makes it easier to add it afterwards.
Thank you for posting this. My mama and I always did grape jelly. Had to fight the birds for the grapes. It was far better than anything purchased from a store. Im going to try this over the weekend. Sometimes daddy would make wine🫢🤫😊. Thank you again for this video.
Another amazing video an so love grape jelly. 🙂🙂
Awesome. That brought back memories from when I was young. Thanks Rhonda!
OH MY GOSH!!!!! Did not know you could do this The possibilities are endless
Yes, so many flavors to choose from!! 😃
Wow another awesome video you ronda are absolutely amazing I just love all your videos kitchen or farm life again your one smart cookie well done hon stay safe and god bless you all 🌹🌹🌹🌹🌹
Great informational video. Very well done. I'm fixin' to make some grape juice jelly.
Pretty cool and really good explanation. Thanks for sharing and best regards from Germany.
Good video 👍🌹
That was great, love grape jelly, especially to cook kielbasa in, great information
Oh my I never knew you could do this. The only time I ever had homemade jelly was when it was made from grapes. Thank you. Have you ever made home made apple sauce?My father taught me a trick when making an apple pie to never throw away the peelings and cores. Simply place them in a pot with a couple of cut up apples add a little water and sugar a little touch of cinnamon if you like and slow boil them for 10-15 minutes. Then put them into a cone colander sieve and work it. All you wind is with is the skin and seeds.
Yes, I do make applesauce. 👍
@@acresofclaykitchen Time to make a pie and a pot of sauce.
Made you grape jelly, today. It is probably one of my best tasting jellies. I made five pints, with my spill over jar about 90% full, let’s say 4.9 pints. I used Welches Concord juice and I am pretty sure it will set because it was trying to set on my wooden spoon. I used the regular Sure Gel.
I'm so glad you like it!!
Thanks for the tips. I made 2 batches of wild grape jelly this year. They taste great, but I couldn't quite get the consistency. 1 batch is good but the other is probably oriole food, which is just fine with me. Cheap oriole food.
Easy straight forward, thanks!
Thank you, looks good. I made some hooks to lift the basket out of the hot water. They work great. God Bless you new channel.
This is a grate way for anyone to make home made grape jelly because a lot of people doesn't have excess to grapes. And I like you I have small Vines of grapes concord grapes because they're the best grapes for making jelly a lot of times like you said the birds will get to them a lot of times you'll get a late Frost or there's just some years that the vines don't just produce enough grapes or sometimes the Summers can get so hot you're out there picking raisins so I had to resort to making my jelly from just store-bought juice like I said it's a great white and it can save you a lot of money from having buy store great jelly. And if you have children that are teenagers or even teenage grandchildren. I taught my sons and daughters how to make grape jelly I've even had my older granddaughters when I was making jelly and I taught them how to make jelly also to me it's just fun to have that close family bond and sharing your knowledge of making homemade jelly or even whatever it is that you're cooking. So with all this being said this is a great video I enjoyed watching it.
Yummy 😋great video 👍 Aloha from Hawaii🤙😎🏝
Excellent!!! Yummy!!! Thanks for sharing!!!
I love how you explain everything thanks so much
My favorite grape jelly !
great video!
I love these videos!! please keep them coming. I am learning so much.
just found you thank you loved the way you explaned every step
Thank you!!
Finally a way to use my overload of WIC juice! My kids can't have too much juice as they get rashes so it just ends up back stocking.
Looks like your finger healed well - 😀 Outside of home canning like yours, you need to go to a high end gourmet food outlet to get really good jams or jellies. Salt, sugar, butter and fat in moderation are the building blocks, of all great tasting food 😁👨🏼🍳
My finger is finally healing quickly. 👍
I have a jar of pectin so how much in cups should I measure out thank you
Thanks for the video love it I learn something new 👍
Thanks for watching!
Thats a cool idea I wonder what other juice you can make into jelly.
Most any juice. 😃
I use pcs of foil paper and wrapped in the vine, birds don’t like the foil shining or sound
I’m wanting to make a mixed jelly, using the fruit juice, would I need to add more sugar or sure jell to it or leave it like just making the grape jelly?
Just keep the amount of juices the same and you won't need to change the sugar or sure gel amounts.
@@acresofclaykitchen thank you so much for the information, I’m hoping to be able to make some in a couple of weeks, I’ll let you know how it turns out when I make it. Thank you again 🙂
Birds, squirrels and whatever got our grapes the last few years. We have so many this year.
Would this work for QUART jars ??
And how long would you water bath them ? 10 or 15 minutes ?
Thanks
Thank you so much 🙂
Well done. I always review vids before my next batch (usually every other year b/c I make a lot each time). I'm glad I found this one, I enjoyed it very much.
I typically use the low/no sugar pectin but add half the sugar of regular recipe and it sets perfectly every time.
**btw, your hands and fingers must be impervious to heat because you snatched those jars up and tightened the rings like it was nothing and I know they're 🔥 HOT
Thanks for the comment! I'm so glad you like the jelly!
Happy to have found your video. Love how you said go be a blessing!
Thanks for your video
It's so hard to find pectin in the stores. Alot of the times there will be jars and stock pots, but not certo. And even if you can find a store the DOES happen to stock it by accident, it might not be available year round. So how much lemon juice would add up to a pectin pack?
Can I add jalapeño peppers to this recipe using Apple juice
Can you recook this to add 2 more cups of jelly
Does this taste different or is this any healthier than just getting Welch's grape jelly...
@@hahahase3816 but doesn't the store bought juice have additives?
Can u cut recipe in half ? Not sure if the balance of sugar and pectin will still work
M'm!!! M'm!!! Good!!! Just need some toast and peanut butter, for a PB&J sandwich. Poor Mackenzie,.....she didn't get to do any of the sampling.
Did you say “add butter” to help reduce foam on top? If so, about how much? If not, then please tell me what it is we can add
Add a teaspoon of butter.
can you make some tomalies ?
Can you substitute the pectin with gelatin? 🤔🤔
Yes, but keep in mind it will yield a different consistency.
What is the time for canning for 6800 above sea level
If I use Pamona pectin can I use a lot less sugar. 7 cups is way too much.
Yes!
@@ggfarmgirl8350 Thank you for taking the time to answer my question!!
Thank you
And here we have been Buying Grape 🍇 Jelly ALL of these years at the Grocery Store. 🙄👍
I’m going to try this today it looks like you used one box of pectin?
Yes!
👍👍🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
Ronda, Mackenzie is going to be jealous, you are tasting the product without her. Lol
Lol. True! 😄
After you place on the counter do you ever cover with a towel to slow cooling?
No, not unless there's a draft in the kitchen due to windows being opened.
What is the shelf life please?
As long as the jar is sealed, it will last many years.
Hang red Christmas balls on plants you want the birds to be decoied away
My Lord that much sugar would kill that big bull in your barn . . . myself I just dice up fruit, apples, orange or plums and cook them with a spoonful of lemon, a teaspoon of brown sugar, and a shake of salt. I put them on the stove before I start making my biscuts . . . there is only the wife and I so it works fantastic. Big fan of your videos, want to try your biscute technique, that roll, reroll I have to try, Cheers.
Dutch pectin is way better than sure gel...
Good video pretty eyes I love Grape jelly if you extra Send Some to me I would appreciate it be safe
As long as its not Blueberry !!
!;-)
Rhonda, good thing your family is not diabetic.
True! Although this jelly will last a couple years. 😊
So when the zombie apocalypse happens I know where I'm heading, to Ronda's house! Hahaha but seriously don't you ever just sit down and not do anything?
Sitting right now. LOL 😂
They no.longer have the instructions in box, you have to go to the website, and it's dumb for that.
I just found that out a few months ago. That's just crazy!!
Wouldnt it be easier to buy grape jelly? Lol
Well yeah, but what fun is that? 😄
@@acresofclaykitchen Just teasing who knows whats in the store bought stuff.