Homemade Apple Jelly Using fresh picked apples
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- เผยแพร่เมื่อ 3 ต.ค. 2019
- There are so many apples this year so I decided to make Apple Jelly with no added pectin. Two ingredients.
Apples and Sugar.
So delicious.
5 lbs apples
4 cups water
Boil those together until apples break down 20 mins
Strain that mixture through a juice bag to extract juice. Should be about 5 cups juice.
Bring juice and 4 cups sugar to boil.
When mixture reached temp of 220f. Do a plate test. Take a few tbsp onto a small plate and put in freezer. If it gels up nicely, put in mason jars and hot water can for 10 mins
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About us:
We are a homesteading couple in Ontario, Canada, building our homestead on 75 acres we bought in 2021 and have been working hard to get all our homestead up and running.
We have Nigerian Dwarf goats, Jersey cows, chickens, rabbits, 2 cats and two dogs,
We have a sugar bush with 250 taps and hoping to add more.
We are adding a market garden this spring to grow our own food and support locals as well with homegrown organic food.
Im Jon and she's Kristen.
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I love how you say, "you love to get hurt don't you", and he quietly shakes his head no at the camera when your back is turned, lol! Too cute!😂😂😂
LOL. yea..
I LOVE you including ur son in it, kiddos need that! they have stored memories to reflect back on when older...OH great job on the rest too😊
Thanks so much. He actually my nephew. He's now almost 7 and he loves helping me pick carrots from the garden.
Who else kept watching out for those cute little fingers 🤗🤗🥰 thanks for sharing am definitely making some now.
Thanks for watching. He's a great helper.
@@MrSpinkle1 🥰🥰
He is adorable little helper
The boy was right @6:00, they were on "5" cups! He's so adorable
Thanks, He is a cutie, Hes grown so much now since this video
Wonderful recipe, Jon; you have a happy helper, too.
Thanks. He is a very happy helper.
Glad you enjoyed it,
Thank you for uploading this video clip looks great. And yes including kids in cooking is great, that's how I learned. Enjoy Florida USA 😊👍🙏🙏..
Your welcome. Thanks for watching
Very good looking son!
That's my nephew.
watching you cook with your son reminds me of trying to bake with mine. His favorite part is cracking eggs and spend about 80% of my energy trying to get him to wait to crack until an appropriate time.
Ha. Yup, at least we are teaching them cooking skills.
Awesome helper the apple jelly looks beautiful ❤
Thanks. It was delish.
I enjoyed your vedio very much . Thanks for sharing 😘😘😘
Your welcome..glad you enjoyed it
Your little helper is super cute! 😀✨👌
He is. He's not so little anymore.
Yeah! What a fun thing to do,, hes adorable! This mustve been the same way my gramma did pear butter. Never cloudy. Just light yellow and clear. Ill bet the apple jelly taste good.
It taste so good
My nephew loves helping me out.
So yummy!! I’m just making right now :)
Very nice. I havent made any this year.
Awesome
Thanks
Wow nice
Thanks. It sure was tasty.
You did a awesome job
Thanks so much.
Best co-host!
He sure is.
Hi new to your channel! Just the recipe I needed ❤❤
Thanks for stopping by. Much appreciated.
Apples have so much natural pectin. I love apples. I just found you on Reddit. Cheers
Thanks for watching.
I checked out your channel as well. Subscribed. I'll watch more when I get time. Looks like you have a pretty awesome place.
Looks amazing Jon. Think I might have to do the same. So many apples, crab apples and grapes this year.
Very good year. I need to get some grapes. None around here. A few wild ones but they are bitter as all can get.
Thanks for sharing. I can use apple jam for swiss roll cake.
You're welcome. Those sound tasty. Send some samples once you have made some. =)
thanks for sharing! it's delicious, really. and your nephew's so cute!!
you're welcome. Thanks for watching. He is pretty cute.
Perfect recipe stay connected thanks
Thanks so much.
Excellent video! Sweet cute helper 😁 Prayerfully you answered my question. Think I did not have enough honey to make it thicken fully...
You can probably boil it longer till it gets thicker? Ive never used honey in it just sugar so not sure if honey will thicken it.
Love the parenting :) Gives me hope for the future :) Where are you farming in Ontario? Asking as a former Ontarian farming out west :)
You said in video 6 cups but recipe says 4 cups?? Burst out laughing when your child corrects you in the sugar count! Luuuvvv it :)
Thanks. We are in Bancroft. Where are you out west? I used to live in Alberta and B.C. I think it's 4 cups.
He's my lil nephew. H'es adorable. He's now 6 or 7 I think
Every mom is on the verge of a heart attack seeing those little fingers getting close to the knife.
He still has all fingers. I a professional when using a knife. Cooked in professional kitchens for years.
@@MrSpinkle1 Right! Women worry too much, good on you.
I'm going to try that recipe I like the idea of not using pectin. In the past when I have made Fruit jellies Apple particularly, sometimes I will add lime juice in place of lemon juice. I enjoy lime it gives it an added flavor and the acidity level is comprable to lemon juice
You said you used wild apples, what variety? I prefer when I make jams to make some that are a little tart not Everyone likes a sweet Jam or jelly. Good video I enjoy your work. I'm going to also be pressing and making non pasteurized apple cider that's the way I prefer it.
THe wild apples I have no Idea. They are at my uncles. There used to be cows there that would eat apples and poop out the seeds then random apples would grow. Apples are only true to the mother tree if grafted. If the seeds are planted you don't get true to the tree they came from. Some pretty good ones and some pretty nasty ones as well.
THanks for watching. Appreciate the kind words.
I'll be posting an video on my apple cider as well in a week or two.
Yeah, your wing man’s favorite line. Question after pouring into jar do you have to chill it? What does the finish product look like? Is it like jam/jelly to make a peanut butter and apple jelly sandwich?
After hot water canning it's shelf stable. You only put it in the fridge after you have opened it. The product basically is a thick jelly like substance and the color is what you see . I'm not a fan of peanut butter. I usually use it on toast.
Hi. What a great video. Christian is great. Yah!!! When you add the lemon, are there bits from the lemon going in the apple sauce or was it just the juice?
He loves helping. I use bottled lemon juice so no pulp in it at all. If you are using fresh squeezed you'd probably need to strain it.
apple jam is my fav, I'm thinking of making rhubarb jam have you made that before?
I have not made rhubarb jam, But I have done strawberry rhubarb jam which was tasty.
You said it was just sugar and juice, after I watched most of it you added lemon. I came to get a recipe for someone who cannot have lemons.
Hi, I believe most replies need the lemon to increase the acidy for water bathing. You can always omit the lemon and put it in the freezer.
Hello, Jon. Do think that the jelly will set if I use stevia instead of sugar? Thank you!
Hello, Honestly I have no idea. I just looked it up but here's an article to read up on it. It looks like you can but I didn't read the whole thing. I would think you might need to boil it longer when making the jelly to thicken it up more.
www.healthycanning.com/home-canning-with-stevia/
Let me know how it goes it you try it.
I will. Thank you so much!!@@MrSpinkle1
He was right 5 sugars
What did u do with the leftover apple bits after straining them
composted them. nit really useful after getting all the juice out.
Can you do it with out the water bath I’m just starting and don’t have the thing for the jars to sit on in the water
You can put them in the freezer if you don't have the water bath canner.
awww the little boy is so cute does it have to be fresh apple or could i make them from apples that are going to go bad
He is my lil nephew. He loves helping. As long as the apples are not rotting I don't see why they can't be used unless they are starting to dry out. Fresh is always better.
@@MrSpinkle1 ohhh yes ive got just 8 nephews dont get me started on the girls what if the apples are a little brused
How long to you boil after it gets to 220 degrees
normally put a tablespoons worth on a plate and into the freezer for a few mins. If it sets up then it's ready to put in the jars.
How does this store? Shelf stable I assume until its opened?
Stores really well. At least a.year.
YEAH!, But what are the results!
Mighty fine jelly.
Tell me are you suppose to add Petin, an are you to put it in the freezer, or let it cool down and then put it in the freezer??????
That is something I'm wondering about????
No Pectin needed for apple Jelly. There is natural pectin in Apples. Once it's been water bathed canned it's self stable and no need for the freezer.
@@MrSpinkle1 I made it but again it turned hard, an it is hard to spread on my beagle. It looks like something like a Caramel. It was thick, when it was in the pot, trying to reach at 220 degrees. Am I doing something wrong?
Hi Frank, Did you boil it for to long and reduce it to much? That could make it go thicker. Send me a pic of it to my email and I'll take a look. jonfaulknor@gmail.com
I usually do a freezer test, so when I think it's getting close I put a plate in the freezer, with two or three tablespoons on the place and let it cool to see how it sets.
Thanks Jon👍🏻. Where you from? You sound Irish with a bit of North American twang? Cheers anyway✊🏻
Hey Daz, I'm from Ontario Canada. I've been told I have French, Scottish, Aussie and my own accent.
Jon Faulknor Jon good on you mate and I love what you’re doing it makes me jealous in the UK. My uncle lives in Guelph Ontario since the early 1960s and my brother lives in Edmonton over the other side, I am ex soldier who knows the Alberta training areas north of Medhat a bit. My dream is the Hudelkultur way, and getting a off grid house in the UK. which is about as hard as you get!! Thanks for the vids fella, I’m enjoying them as we speak😊👍🏻🇬🇧🇨🇦
You skipped 5
You said 6 cups water 💦 but in the link you have 4 cups
Id go 6 cups for the amount of apples.
What on earth are you doing? Totally confusing no system at all
Looks great, but I don't want to have to buy a scale to make jelly. Not a useful recipe.
Sandy Stafford what a unhelpful thing to say. Why don’t you do a SWAG ( Scientific wild arsed guess)? Or alternately you can ask someone to make it for you as well as weigh it for you, maybe even eat it for you!?
HAHA. best comment ever....
When you are cooking using weight measurements is the most reliable precise way to get repeatable results. After you have had some experience you can probably just do the jams and jellies by simple volume measurements.
That knife is way way too close to his little fingers. I couldn't focus on the recipe. I was too busy worrying about Christians fingers.
He still has all his fingers. =)
@@MrSpinkle1 I'm making Apple Jelly nest week end.
@@davenlieca1 let me know how it turns out.