Hello ! I'm French ! It's really incredible to have to come to foreign site to find a simple recipe with pectin !!! One hour to looking for a ricipe, true and simple... Happyness, you're there !!! In France, many improvise themselves as leaders but this remains very evasive, we go around in circles, almost always far from of the simplicity and without result !!!! Here, I finally found what I was looking for, the simplicity for real efficiency and I thank you for It ! Kisses from Bretain, France. LOVE. 24/10/24. Abonn and LIKE !!!!
@@GardenerScott I just started canning .. and was running around like a chicken with my head cut off last week. I wasn't organized- and didn't know where to set the ones I filled while filling the others. Lol this has helped me so much, for all my canning. Thanks.
Thanks! Appreciated! I had a Very long wait to get too a rolling boil realized my pan was too big for this old stove burner! My friend said wait til it’s 220 temp Then time a minute. It worked tho never (appeared as great a boil as yours did)! ..Thankful u made me brave
Mr Scott. I was so lost on how to make jelly, but you completely laid this out, easy as...pie...*get it?* thank you so much, a Grateful Millennial who is new to Canning by themselves without a grandparents help 🙏🙏
Thank you for creating such a detailed, well informed video! You answered all the questions I had throughout your video! Such a valuable skill learned. =)
Can I use non-fruit pectin jams in baked goods like danishes? I want to try making a danish with rose petal jam but I can't find any info on whether it will just turn to good in the oven? Would I have to just pipe the jam after baking? Thanks!
Good question. Most recipes for jelly say to process for 5 minutes of a rolling boil. That is for sea level and needs to be modified for high altitude by adding 1 minute for each 1,000 feet of altitude. For ease and consistency, you'll find the recommended time to be 10 minutes at altitudes between 1,000 and 5,000 and 15 minutes for altitudes above 5,000. In my Colorado home I use 15 minutes.
This was well presented. The only thing that I'm wondering about is how loosely you screwed those bands on after filling and before you put them in the water bath. I could see them filling with water on me! I guess you had them tighter than it seemed.
The bands don't need to be tight and screwing too tight can actually cause problems with sealing. The sealant on the lids is activated by heat and allows the hot air out while keeping water from getting in.
Hello, sir. This recipe is great. Thank you for sharing. I have liquid pectin. I made it myself with apple. How should I add this to the recipe? Do you have any idea?
Liquid pectin and powder pectin are not interchangeable so you should look for a recipe that uses liquid pectin. You may need to test to determine how much pectin is in your homemade juice. When making the jelly, liquid pectin is added at the end of heating and not at the beginning.
Hi sir i would really like to contact you as i am doing my masters research on the topic “ value added dragon fruit jelly” nd would like to know more in detail about the jelly making process . Please let me know if possible !?
Gardener, Thank you, ...I appreciate your help. Several points; 1). You didn't give the quantity for the pectin to juice. I looked that up: "The ratio of powdered pectin to juice ...in 1 cup of juice is 3/4 to 1 teaspoon. 2). The amount of sugar you used was WAY too much for my liking and I found this: "Standard boxed fruit pectin (like Sure-Jell) requires a 1:1 ratio of juice to sugar by volume to set properly. Some recipes use as much as 6 to 8 cups of sugar, and that’s quite sweet even by modern standards." 3). You didn't mention having the Jars and Lids, heated up and ready to go, during your video. I solved this issue and found that step, really unnecessary, by running my jars & lids for a couple of seconds, underneath my "insta-hot" faucet, (...though I realize most people don't have this). 4). I have no idea why you needed that second boil. The jelly set just fine without the the difficulty of the second boil. And lastly, I used pint jars. I have no idea why, you said not to use more than 1/2 pint. Thanks. Again, I found your video good help. And the fact that you are so meticulous, made your video a good choice.
The pectin I use is pre-measured in a box and the recipe matches the amount. The sugar varies by ingredient, but there are low-sugar recipe options. The second boil is in the directions for the type of pectin I used.
Hello ! I'm French ! It's really incredible to have to come to foreign site to find a simple recipe with pectin !!! One hour to looking for a ricipe, true and simple... Happyness, you're there !!! In France, many improvise themselves as leaders but this remains very evasive, we go around in circles, almost always far from of the simplicity and without result !!!! Here, I finally found what I was looking for, the simplicity for real efficiency and I thank you for It ! Kisses from Bretain, France. LOVE. 24/10/24. Abonn and LIKE !!!!
This was the best canning video I've seen so far!!! So impressed I learned so much! Thanks.
That's great! Thanks.
@@GardenerScott I just started canning .. and was running around like a chicken with my head cut off last week. I wasn't organized- and didn't know where to set the ones I filled while filling the others. Lol this has helped me so much, for all my canning. Thanks.
Best jelly making video I’ve seen so far
Excellent meticular full instruction! Thank you for giving such a great demonstration.
Bet his wife is happy with him a man that cooks and makes jelly ✝️💜🤗
Making Jam was the first thing I made and now, I'm hooked. I'm making some pineapple jam and a rhubarb jam tomorrow.
Thanks! Appreciated! I had a Very long wait to get too a rolling boil realized my pan was too big for this old stove burner! My friend said wait til it’s 220 temp Then time a minute. It worked tho never (appeared as great a boil as yours did)! ..Thankful u made me brave
Mr Scott. I was so lost on how to make jelly, but you completely laid this out, easy as...pie...*get it?* thank you so much, a Grateful Millennial who is new to Canning by themselves without a grandparents help 🙏🙏
This was very helpful thank you :)
A very informative and well made video! Thank you!
Thank you for creating such a detailed, well informed video! You answered all the questions I had throughout your video! Such a valuable skill learned. =)
You seem very experienced, I hope you can help me
Great! Have fun with it.
Can u tell me the recipie of jelly in grams plzzz.. Every ingredients detail in grams
excellent job and narration
What if i want to replace the sugar with stevia? I really want to make no sugar jelly, if possible.
There are some recipes and pectin designed for stevia.
Can I use non-fruit pectin jams in baked goods like danishes? I want to try making a danish with rose petal jam but I can't find any info on whether it will just turn to good in the oven? Would I have to just pipe the jam after baking? Thanks!
I would think you could but I haven't tried that. It's probably worth an experiment to see if it works for you.
@@GardenerScott I’ll give it a shot! Thank you!
How long was the jelly in the water bath?
Good question. Most recipes for jelly say to process for 5 minutes of a rolling boil. That is for sea level and needs to be modified for high altitude by adding 1 minute for each 1,000 feet of altitude. For ease and consistency, you'll find the recommended time to be 10 minutes at altitudes between 1,000 and 5,000 and 15 minutes for altitudes above 5,000. In my Colorado home I use 15 minutes.
This was well presented. The only thing that I'm wondering about is how loosely you screwed those bands on after filling and before you put them in the water bath. I could see them filling with water on me! I guess you had them tighter than it seemed.
The bands don't need to be tight and screwing too tight can actually cause problems with sealing. The sealant on the lids is activated by heat and allows the hot air out while keeping water from getting in.
When did you add the acid??
Lemon juice is added to the fruit juice.
@@GardenerScott thanks!
So at sea level how long do u boil them😊
It depends on the recipe, but most jelly recipes are 10-15 minutes at sea level.
Is the sugar for the gelling or flavor
Both. The proper amount of sugar is necessary for proper gelling. And we expect our jelly to be quite sweet.
Hello, sir. This recipe is great. Thank you for sharing. I have liquid pectin. I made it myself with apple. How should I add this to the recipe? Do you have any idea?
Liquid pectin and powder pectin are not interchangeable so you should look for a recipe that uses liquid pectin. You may need to test to determine how much pectin is in your homemade juice. When making the jelly, liquid pectin is added at the end of heating and not at the beginning.
@@GardenerScott thank you mr. Scott
how much pectin are you using sir?
It is a 1.75 oz (40g) box.
@@GardenerScott Thank you for your reply Mr Scott
I need to know how to use pectin in milk jam can you help me?? and sugar very much for you ❤️
Milk jam is usually caramelized milk and sugar. I don't know how to make it with pectin.
@stymye Thanks. It was fun doing it.
Hi sir i would really like to contact you as i am doing my masters research on the topic “ value added dragon fruit jelly” nd would like to know more in detail about the jelly making process . Please let me know if possible !?
I use the process recommended by the USDA. They have much more information than I could give: th-cam.com/video/PXhyYh-Wifg/w-d-xo.html
Okay thankyou .
thanks
How long for the processing time? I know it differs but estimate?
It varies by altitude. Most jellies process for 5 minutes with an additional 5 minutes for each extra 3,000' in elevation.
@@GardenerScott Thank you. That was one of the best videos I've seen so far.
Gardener, Thank you, ...I appreciate your help. Several points; 1). You didn't give the quantity for the pectin to juice. I looked that up: "The ratio of powdered pectin to juice ...in 1 cup of juice is 3/4 to 1 teaspoon. 2). The amount of sugar you used was WAY too much for my liking and I found this: "Standard boxed fruit pectin (like Sure-Jell) requires a 1:1 ratio of juice to sugar by volume to set properly. Some recipes use as much as 6 to 8 cups of sugar, and that’s quite sweet even by modern standards." 3). You didn't mention having the Jars and Lids, heated up and ready to go, during your video. I solved this issue and found that step, really unnecessary, by running my jars & lids for a couple of seconds, underneath my "insta-hot" faucet, (...though I realize most people don't have this). 4). I have no idea why you needed that second boil. The jelly set just fine without the the difficulty of the second boil. And lastly, I used pint jars. I have no idea why, you said not to use more than 1/2 pint. Thanks. Again, I found your video good help. And the fact that you are so meticulous, made your video a good choice.
The pectin I use is pre-measured in a box and the recipe matches the amount. The sugar varies by ingredient, but there are low-sugar recipe options. The second boil is in the directions for the type of pectin I used.
What kind of jelly was that? That was a lot of sugar! Bet it was yummy!
I think that was a watermelon jelly, but the amount of sugar is standard.