Apple Scrap Jelly is a wonderful alternative to jam, being added as a spread to bread, toast or as a filling for cakes. I'm guessing I had my temp too high. The ingredients are not cheap;not for me anyway. Reason is too sweet and too tough (will make it again ), Since there weren't any comments or showing of anyone else making, followed the directions exactly as written. jar. Information is not currently available for this nutrient. Amount is based on available nutrient data. Top with lids, and screw on rings. Will be making more, Thank you Art for a great jam recipe Add comma separated list of ingredients to exclude from recipe. Will be making more, Thank you Art for a great jam recipe Most jelly recipes recommend adding butter. It actually takes that much sugar to help the pectin set so it is not sweeter than any other jelly. Pectin is not required either, but maybe added if needed. Stir in pectin; boil for exactly 1 minute to … It’s made with half the … I also added 1 more tea spoon of cinnamon as I'm doing it for Christmas presents and now the jam tastes more christmassy. I would comment to a previous review. For all of you that have runny jelly note that one package of iSure Jell is 1.8 oz and NOT 2oz. Made 3 x 8 oz. Update: After giving the jam time to "breathe" tried it and will be making a couple of changes: 1. use 3 1/2 cups of white sugar (instead of 4) 2. I don't know if I should have added extra pectin or cooked it longer or what but all I know is I have a bunch of jars of something that is not good for either jelly or syrup! Jelly is... sweet! This was terrible! Turn the heat on to medium-high and bring the apple mixture to a full rolling boil. Cook … It’s thick so it’s a great jam to use in baking like when you make these delicious thumbprint cookies . 4 cups of white sugar made it way too sweet. Add 4 cups of granulated sugar and 1 cup of packed brown sugar. It is not an amount significant enough to cause a problem. jar. Bring the water to a rolling boil, cover the pot, and process for 5 minutes. Your daily values may be higher or lower depending on your calorie needs. 5 ½ pounds/2.5 kilograms apples or pears, peeled, cored and cut into 3/4 inch pieces (about 4 pounds/1.8 kilograms cut fruit) Add-ins (optional, see note) 3 … Crush cooked apples and simmer for 5 more minutes. Canning Funnel – for pouring the apple jelly into the jars without making a mess. Ingredients: Apple and Ginger Jam Recipe 4 lb / 1,800 grams of cooking apples (such as Bramleys) 1 1/2 lb / 750 grams of sugar (approximately) 24 fl oz / 700 ml of tap water 8 oz / 225 grams of preserved stem ginger 1 oz / 30 grams of fresh root ginger 3 lemons Method - What To Do Wash, peel and core all of the cooking apples. You can absolutely safely add the small amount of butter cited. It can also be used in savoury dishes alongside roasts, chicken and pork. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. If the mixture is gelled, it is ready to process in a canner. Top with lids and screw on rings. Nutrient information is not available for all ingredients. I'll cut down on the sugar and increase the pectin the next time I make it. Added extra pectin and cinnamon - jelly turned out amazing my family loves it will definitely make again :-) I also added cooked apple chunks to it. Bring juice mixture to a rolling boil, stirring constantly. Bring to the boil, then reduce the heat and cook for about 30 minutes until the apples are very soft … While granulated sugar is fine, high quality cane sugar is better for this apple and pear jam. Never double a jelly recipe - don't know why but it will never set when doubled in my experience. I followed the directions exactly. Jar Lifter. Nutrient information is not available for all ingredients. Skim off excess foam with a metal spoon. This recipe is fine. Did not use pectin either. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The recipe below makes about 2 pints of fresh homemade jam, in slightly less than an hour. 67 calories; protein 0g; carbohydrates 17.2g 6% DV; fat 0g; cholesterol 0.1mg; sodium 0.5mg. It does take a while to peel core and finely chop the apples but I think it is worth it. "boil" 35 minutes. 4 large apples (I used Granny Smith but any variety will work) peeled, cored, and diced Haven't consumed all of it yet and I might have gotten some of the spices/ingredients slightly off in terms of flavor profile and I used darker brown sugar than the recipe called for and probably cooked it a bit long but it tastes really good regardless. Brown sugar were n't any comments or showing of anyone else making, followed the directions exactly as.. 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