before sure gel???
#1
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Join Date: Nov 2009
Location: S C michigan
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did/does anyone , or have you heard of making jelly/preserves without using sure gel? something makes me remember this.
anyway, we were in N.C. and went to an indian doings just north of fayetteville, and my husband bought a pint of apple preserves. and the lady offered me the recipe, and being the dumb bunny i am, i said 'no thanks'. BUT they are just out of this world. got a recipe off the internet, and it no way compares to the stuff we bought in N.C. it is sooooo thick, looks almost like she cooked it way down, and didn't use sure gel. and maybe less sugar, than my recipes call for. does anyway have a recipe similiar to what i am talking about.?????
anyway, we were in N.C. and went to an indian doings just north of fayetteville, and my husband bought a pint of apple preserves. and the lady offered me the recipe, and being the dumb bunny i am, i said 'no thanks'. BUT they are just out of this world. got a recipe off the internet, and it no way compares to the stuff we bought in N.C. it is sooooo thick, looks almost like she cooked it way down, and didn't use sure gel. and maybe less sugar, than my recipes call for. does anyway have a recipe similiar to what i am talking about.?????
#4
Apple peels can be used to thicken up jellies - they are a natural source of pectin. Chances are, she did not need pectin, depending on the apple variety. I used to make boiled cider jelly with apple peels, then strain before putting up in the jars. It was great with chicken and pork.
#5
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Join Date: Jan 2011
Posts: 1,812
Originally Posted by raedar63
I think my grandma used cornstarch and cooked it for a long time.She also just used wax to seal the jars .
#8
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Location: S C michigan
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PT, no, it was apple preserves. she said. real chunky and thick. so, do you just cook, and cook and stir, and cook it down? the recipe off the internet said nutmug,
6 C apples, cored, sliced
1 C. water
1 T. lemon juice
l pkg pectin powdered
4 C. sugar
2 tsp. nutmug
it was just tooo sweet, and was more like jelly when i got done, with a FEW chunks. maybe my apples were too soft. next yr, i'll try it with 1/2 that sugar, firmer apples, and just cooking it down.
6 C apples, cored, sliced
1 C. water
1 T. lemon juice
l pkg pectin powdered
4 C. sugar
2 tsp. nutmug
it was just tooo sweet, and was more like jelly when i got done, with a FEW chunks. maybe my apples were too soft. next yr, i'll try it with 1/2 that sugar, firmer apples, and just cooking it down.
#9
Originally Posted by sewNso
did/does anyone , or have you heard of making jelly/preserves without using sure gel? something makes me remember this.
anyway, we were in N.C. and went to an indian doings just north of fayetteville, and my husband bought a pint of apple preserves. and the lady offered me the recipe, and being the dumb bunny i am, i said 'no thanks'. BUT they are just out of this world. got a recipe off the internet, and it no way compares to the stuff we bought in N.C. it is sooooo thick, looks almost like she cooked it way down, and didn't use sure gel. and maybe less sugar, than my recipes call for. does anyway have a recipe similiar to what i am talking about.?????
anyway, we were in N.C. and went to an indian doings just north of fayetteville, and my husband bought a pint of apple preserves. and the lady offered me the recipe, and being the dumb bunny i am, i said 'no thanks'. BUT they are just out of this world. got a recipe off the internet, and it no way compares to the stuff we bought in N.C. it is sooooo thick, looks almost like she cooked it way down, and didn't use sure gel. and maybe less sugar, than my recipes call for. does anyway have a recipe similiar to what i am talking about.?????
The difference was that you did not peel or core the apples. these used the natural pectin in the fruit to make it thick. Maybe this will help you. You also still have to cook it down and strain out the peelings and seeds with a sieve.
#10
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Join Date: Nov 2009
Location: S C michigan
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yes, that's the way i make my apple butter also. and apple sauce. i just buzzed it just a second in the blender, to sort of cut up the peels, and then everything went into my old fashioned cone sieve. easy as pie.
but like i said, it was chunky indian apple perserves. out of this world. cohan tribe, or similar to that. clinton n.c.
but like i said, it was chunky indian apple perserves. out of this world. cohan tribe, or similar to that. clinton n.c.
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