Apple jelly with pectin

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Proverbs 31 Woman: Low Sugar, No Pectin Apple Peel and Core Jelly Recipe Canning Apples, Apple Butter Recipe, Apple Core, Apple Jelly, Jelly Recipe, Apple Jam, Food Lab, Fruit Peel, Jam And Jelly

There are few things I hate more than food waste. So when I realized I could make delicious human food from fruit scraps that, years ago, I would have thrown in the garbage, I was thrilled. Years ago, I typed about turning fruit peels into yummy syrup, but I recently learned you can also use fruit peels and pits (or cores) to make jelly. Since I've been making a lot of applesauce lately (see my super easy method here), I've been saving up apple cores in the fridge. Generally speaking, I…

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Fireweed Jelly Recipe - Genius Kitchen Apple Peel Recipe, Fireweed Jelly, Alaskan Food, Apple Jelly, Jelly Recipe, Jam And Jelly, Jelly Recipes, Home Canning, Wild Food

I make several batches of this each summer when the fireweed in Alaska is in bloom. My kids always help pick the blooms and are always eager to eat the finished product. Its important that only the blooms are harvested - not the stems. Also, I have tried this recipe several times with Certo and it will not set so be sure to use Sure-Jell or a powdered pectin. Prep time is estimated (depends on how long it takes you to pick fireweed, I guess!) Extra juice can be stored in fridge or…

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Earl Grey Tea Jelly 3 1/4 pounds of apples, the tarter and fresher the better, Granny Smiths are good if you are not living in the land and season of great apples.  6 cups of water plus 7 ounces  4 cups of sugar   2 Tbsp. of lemon juice   4 bags of Earl Grey tea Preserve Apples, Tea Jelly, Pectin Recipes, Jelly Jelly, Mustard Pickles, Apple Jelly, Canning Jam, Jelly Recipe, Fruit Preserves

I had been thinking of the book, Mes Confitures by Christine Ferber, for a while now, and the other day I checked to see if our library system had it, and they did! It came pretty quickly, and it's now temporarily mine for the next three weeks. And who knows, I may renew it!! (Those exclamation points are tongue in cheek, and self-chiding, because I really am that excited.) That said, I found her book to be fascinating, and so very Alsatian. The French passion and the exacting German are…

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