THIS POST CONTAINS AFFILIATE LINKS. WE WILL BE COMPENSATED FOR PURCHASES MADE THROUGH THOSE LINKS AT NO ADDITIONAL COST TO YOU. ALL VIEWS EXPRESSED ARE OUR OWN. I recently wrote a post about my experience with juicing pomegranates. You can read it here if you missed it. Of course, the reason I was juicing pomegranates was to end up with the beautiful product of pomegranate jelly!
If you follow this blog, you know that I love making jams and jellies. But, I had never made pomegranate jelly before, so this was a learning experience for me!
3 Comments
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. Last Spring, I told you about my new centrifugal juicer on this post. I have been using it more and more and loving it! Lately, with all of the canning I've been doing, I've used it to finish off the last bits of fruit to make peach nectar and apple juice. I have to tell you that fresh pressed apple juice is fantastic. The only problem is that the small amount of solids that do make it into the juice, form a strange looking foam on the top of the container. I skimmed some of it off, but it was impossible to get it all. Then, I started straining the juice through a flour sack towel and that helped quite a bit, but there was still a little foam left. The juice tastes so good that we don't mind the foam, but I wanted to give you a heads up! May son and daughter-in-law on the other had use a steam juicer and they had no foam on their apple juice. So, I may have to look into one of those for canning apple juice. The apples I have been canning lately are from said son and daughter-in-law's fuji apple tree. After my first attempt at juicing apples, I asked them about the foam problem. They informed me then that they had no foam AND that they used the pulp from their juicing to make applesauce! This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. After canning 21 jars of peaches, (that is 3 canner loads), I thought I had finished with the peaches and was feeling quite accomplished when I came home on Saturday afternoon to a new box of peaches that my husband had been gifted! My first thought was, "Wait! I thought I had finished canning peaches this year!" But nope, there was another box! Not one to look a gift horse in the mouth, I set about deciding what to do with these! I thought about making peach butter, but my cupboard of jams, jellies and butters is so full now that when I give jam away, it still seems to multiply! (I know, I do have a habit of coming up with new jam and marmalade recipes, so it is my own fault.) Plus, I still have apples to finish processing, so I still see apple butter in my future. So, peach butter was right out.
Then I spied a recipe for peach salsa and I knew right away that was the right decision! This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I recently was able to get half a bushel of gigantic Honey Crisp Apples, grown in Utah. I decided to can Red Hot Cinnamon Apple Rings but the apples were so big they wouldn't fit into my jars as a ring and I had to half them. But, they still look beautiful. When I can apples or make pies, I always feel a little bit bad about throwing away the peels and scraps. We hate to waste things around here. Then, I found out that you can make apple jelly out of them! Of course, I had to give it a try! As I researched recipes, I found that some recipes used pectin and others did not because apples are naturally high in pectin you may be able to boil the jelly long enough to thicken it without adding additional pectin. I opted to use pectin because since it was the first time I was making it, I didn't want to take the chance of not getting a set. Well, the jelly still didn't set as firmly as I had hoped even though i also boiled it much longer than I normally would, so it is a good thing I did add the pectin. At first I thought it wasn't going to gel at all, but jelly, unlike jam, will set up as it gets colder and I was happy to get a bit of a gel by the next morning. There could be a few reasons why my gel was softer and I need to experiment with these reasons the next time I try it:
When I make updates to the recipe, I'll let you know. Additionally, if you would like to replace the water with apple juice, that is an option! On the bright side, even if the jelly is thin, it will still be great on pancakes or to glaze meat or to add to apple pie filling. And look what a pretty color it has! Because I had a bit of the Red Hot liquid in mine, that definitely helped with the color. But I also read that depending on the variety of apple you are using, the color will vary. One recipe I read said that Jonathan apples are great for adding the red color to the jelly. After cooking the peels, you will see that the color is all out of the peels and transferred into the juice. This is what my juice looked like after straining out the juice from the pulp: The color of this jelly is so pretty, it would make a really beautiful gift this Christmas! When I woke up this morning and found a bit of a gel, I was so happy! So, I made some Bannock to try it out on, which made my husband very happy! The Bannock was warm, so of course, the jelly melted right away, but you can still see the beautiful color and the taste was terrific! My husband went back for seconds! Oh! And one more great thing about this recipe for Apple Scrap Jelly is that it makes a lot of jelly jars full of jelly! I was able to get 10 jars! (That number includes the jelly crock you can see in the above photo! It was full to the top! ) I love the satisfaction of using every bit of my apple purchase without waste. It makes me feel like I am getting my money's worth and I feel so accomplished to be able to feed my family by preserving produce by canning! Be sure to let me know if you have ever tried to make Apple Scrap Jelly and if you have any tips for me to get a little stiffer gel. I'd love to hear your comments! You can click on the recipe below to print! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
|