Hi Stacy; I really like your presentations! Just wanted to say I've used Welch's Grape Juice several times, and it does not have any added sugar. At lease the bottles I've bought don't. Also wanted to let you know I've created a Cherry Bomb Diggity Jelly recipe after watching your cherry jam making video. The jelly is now my most-requested from friends and family. I make it using the J&J Maker; it's not a double recipe, but it is a batch-and-a-half recipe (I call it an increased batch). I often use increased batches with great results. Here is my recipe for Cherry Bomb Diggity Jelly: 2 and 1/4 cups sweet black cherry juice, 2 and 1/4 cups tart black cherry juice, 1 Tbsp lemon juice, 6 Tbsp (+1 tsp) Ball Classic pectin, 3/4 tsp butter, and 5 and 1/4 cups sugar. Follow the normal usage for the J&J Maker on the Jelly cycle, adding 2 minutes to the time. Process as normal. You'll get about 7 half-pints. Keep having fun in the kitchen! :)
@@misterbeeman3779 - thanks. I prefer jelly over jam. I've got a lovely Beauty Berry shrub flowering right now and the fruit should be ready by August or September. I'm going to attempt to make Beauty Berry Jelly with it. Will update you when that happens.
I can't wait to try this grape jelly....I just made Cherry Vanilla Amaretto in my jam maker. I started using this jam maker from watching your channel and your cherry bomb jam recipe! You inspire me!
I've had a rough day today and you've made me feel really happy with that comment. Thank you!! I'm very interested in your Cherry Vanilla Amaretto in the jam pot! How did you like it?
Stacy I made your Grape Jelly and it was delicious and just perfect! My second batch I made was Grape Merlot. Grape Merlot Jelly 3 cups Grape juice 3 cups sugar 5 Tablespoons Pectin 2 cups Merlot 1 teaspoon butter 2 Tablespoons lemon juice 2 -six oz jars 5 -4 oz Jars And I just followed your footsteps. And it's also yummy! Thank you!
Yes. I have doubled one. Check out my blackberry jam video. The only thing you should watch for is bogging down the paddle with too many ingredients. The next time I make this grape jelly I plan to double it. Just be mindful of how much you're piling in the pot. If it's a big recipe to start with, I wouldn't double it.
I used to. Now, if I put the lids in the boiling water at all, it's just for a few seconds. I follow several canning groups, and many people seem to feel boiling lids too long can compromise the seal. So, I'd say this is a matter of personal preference. Ultimately, we just want to hear that "ping"! Thank you for commenting!!!
Hi Stacy, Using your cherry bomb recipe.. So yummy! Here's the recipe as shown in the video, using the Ball freshTECH Jam & Jelly Maker: *3 - 3.5 c frozen mixed cherries, lightly thawed (I used dark sweet and dark tart varieties) *3 heavy Tbls Ball Real Fruit Classic Pectin *1/2 c apple juice *2 teas lemon juice *Pat of butter *3 cups sugar All I changed in your recipe is..I used 1/4 cup apple juice I used 4 heavy Tablespoons Pectin Added 2 teaspoons pure vanilla extract When adding lemon juice When the jam is done...I lightly mixed in 1/4 cup of Amaretto then Jared it up! Its a hit with family and friends Thank you Stacy Dani
I’m sorry, but no one needs a jam maker. It’s so easy to make and the only equipment you need are some large pots, jars, lids, a funnel and some tongs.
I’ve made plenty of jam the traditional way. In fact, I used to have a small business selling jams and jellies. Of course no one NEEDS a jam maker, but if you want your batches to be consistent every time, it’s a very helpful tool. Personally, I love it.
Just bought a jam and jelly maker by Roots Harvest. Sad part, NO recipe book...ugh. would love to see more recipes from you making jams and jellies.
I have a few up on my channel now, but definitely more to come. Stay tuned!!
Hi Stacy; I really like your presentations! Just wanted to say I've used Welch's Grape Juice several times, and it does not have any added sugar. At lease the bottles I've bought don't. Also wanted to let you know I've created a Cherry Bomb Diggity Jelly recipe after watching your cherry jam making video. The jelly is now my most-requested from friends and family. I make it using the J&J Maker; it's not a double recipe, but it is a batch-and-a-half recipe (I call it an increased batch). I often use increased batches with great results. Here is my recipe for Cherry Bomb Diggity Jelly: 2 and 1/4 cups sweet black cherry juice, 2 and 1/4 cups tart black cherry juice, 1 Tbsp lemon juice, 6 Tbsp (+1 tsp) Ball Classic pectin, 3/4 tsp butter, and 5 and 1/4 cups sugar. Follow the normal usage for the J&J Maker on the Jelly cycle, adding 2 minutes to the time. Process as normal. You'll get about 7 half-pints. Keep having fun in the kitchen! :)
Cherry Bob Diggity sounds AMAZING!!! Thanks for sharing!
Thank you for this recipe I wish more people would do jelly recipes on here
@@misterbeeman3779 - thanks. I prefer jelly over jam. I've got a lovely Beauty Berry shrub flowering right now and the fruit should be ready by August or September. I'm going to attempt to make Beauty Berry Jelly with it. Will update you when that happens.
@@misterbeeman3779 Thanks! I've got some others on my channel and have plans for several more coming up so stay tuned!
I can't wait to try this grape jelly....I just made Cherry Vanilla Amaretto in my jam maker. I started using this jam maker from watching your channel and your cherry bomb jam recipe! You inspire me!
I've had a rough day today and you've made me feel really happy with that comment. Thank you!! I'm very interested in your Cherry Vanilla Amaretto in the jam pot! How did you like it?
Thank you! I will be in touch with the recipe...I'm taking care of my elderly father, so I will get back to you asap!
@@danitaarthur2519 I also care for an elderly father! I understand!
Stacy I made your Grape Jelly and it was delicious and just perfect! My second batch I made was Grape Merlot.
Grape Merlot Jelly
3 cups Grape juice
3 cups sugar
5 Tablespoons Pectin
2 cups Merlot
1 teaspoon butter
2 Tablespoons lemon juice
2 -six oz jars
5 -4 oz Jars
And I just followed your footsteps. And it's also yummy!
Thank you!
I'm so happy you enjoyed it! Your Grape Merlot sounds SOOOOO good. Thanks for sharing!!!
I love grape jelly and will be making this for sure. Thanks for sharing. Question …have you done a double batch yet?
Yes. I have doubled one. Check out my blackberry jam video. The only thing you should watch for is bogging down the paddle with too many ingredients. The next time I make this grape jelly I plan to double it. Just be mindful of how much you're piling in the pot. If it's a big recipe to start with, I wouldn't double it.
Do you not heat your lids in boiling water? I’ve always been told hot jars, hot lids and hot product helps them to seal.
I used to. Now, if I put the lids in the boiling water at all, it's just for a few seconds. I follow several canning groups, and many people seem to feel boiling lids too long can compromise the seal. So, I'd say this is a matter of personal preference. Ultimately, we just want to hear that "ping"! Thank you for commenting!!!
Hi Stacy,
Using your cherry bomb recipe.. So yummy!
Here's the recipe as shown in the video, using the Ball freshTECH Jam & Jelly Maker:
*3 - 3.5 c frozen mixed cherries, lightly thawed (I used dark sweet and dark tart varieties)
*3 heavy Tbls Ball Real Fruit Classic Pectin
*1/2 c apple juice
*2 teas lemon juice
*Pat of butter
*3 cups sugar
All I changed in your recipe is..I used 1/4 cup apple juice
I used 4 heavy Tablespoons Pectin
Added 2 teaspoons pure vanilla extract When adding lemon juice
When the jam is done...I lightly mixed in 1/4 cup of Amaretto then Jared it up!
Its a hit with family and friends
Thank you Stacy
Dani
I can't wait to try this!!! Thank you so much for sharing!!!
I’m sorry, but no one needs a jam maker. It’s so easy to make and the only equipment you need are some large pots, jars, lids, a funnel and some tongs.
I’ve made plenty of jam the traditional way. In fact, I used to have a small business selling jams and jellies. Of course no one NEEDS a jam maker, but if you want your batches to be consistent every time, it’s a very helpful tool. Personally, I love it.