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/ck/ - Food & Cooking

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4723781 No.4723781 [Reply] [Original]

Anyone here ever made their own jelly? The crabapples outside are ripe, and I'm thinking of making a few batches. Any tips or recipes?

>> No.4723782

do you mean Jam?

>> No.4723801

>>4723782
No? I mean jelly.

>> No.4723807

>>4723781
Don't make jelly. Jam or Preserves instead. Jelly is the most dumbed down version.

>> No.4723810
File: 17 KB, 250x250, 1300044776986.jpg [View same] [iqdb] [saucenao] [google]
4723810

you jelly?

>> No.4723898

>>4723781
>Any tips or recipes?
Tips I can provide, for recipes you should look elsewhere.

Slightly under-ripe crabapples are best for use in preserves. You need more sugar to counteract the tartness but you'll have a much easier time getting it to set.

Once crabapples are fully ripe (even overripe) they're still usable but you'll tend not to get as good a set.

I'd encourage you to make some jams/preserves with the crabapple jelly as the basis. Ginger marmalade is a good one, but my fav has to be hedgerow jam. What else you got growing where you are do you know?

Crabapples set very reliably but re. general preserve making there's a lot of guff written about setting, pectin and the like which doesn't help with confusion – when looking up recipes and seeing how much they can vary, each supposedly giving the same sort of results. IME if you're not getting a good set you can just cook it down for longer to reduce the water content, this will *always* give a good set eventually if you're willing to wait.

>> No.4723933 [DELETED] 
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4723933

>>4723781

I think my English muffins would like to have a word with your jelly, if you catch my drift.

>> No.4724036

>>4723933
I think my trash can would like to have a word with your English muffins, if you catch my drift.

>> No.4724056

>>4723933
They're a bit grey.

>> No.4724060 [DELETED] 

>>4724056

They were meant to eat. Not to gaze upon.

>> No.4725178
File: 318 KB, 1191x2098, 760d5c7c3497257f1b3cb9172185bad065a11099.jpg [View same] [iqdb] [saucenao] [google]
4725178

No, but I was thinking about making this tomorrow.

>> No.4725273

>>4725178
I've done that recipe, it's really good.
Just make sure you take hard cider (with alcohol), not the unfiltered apple juice cider.

>> No.4725295

>>4725273
It'll be my first time making jam. What does it mean when it says "process as usual for jam"? Is there something special need to do to process it?

>> No.4725298

>>4725295
If you want to keep the jars in storage, instead of keeping them in the refrigerator and eating within a week or two.

It involves sterilizing your jars, then sealing them in a boiling water bath for a while. The exact time depends on your elevation compared to sea level... you can google the specifics for your location.

>> No.4725306

Just make preserves dude, plenty good and easy to make

>> No.4725307

>>4725298
Ok, thanks.

>> No.4725333

>>4725307
you're welcome. Let us know how it turns out :-)

>> No.4725355

>>4725306
But would it be good with crabapples, though?

>> No.4725436

>>4725333
Will do.

>> No.4725502

Set is determined by fruit:sugar:pectin ratio, many apples have a lot of pectin, so you won't need much extra, if any. Adding more sugar/ pectin will give a firmer set. Cook to 120F, but no higher. This is the temperature that will best activate your pectin, be it natural or added.

Either skim off and discard anything that foams up, or add a tiny amount of butter to reduce foaming.

To test your set, freeze a small saucer before hand and spoon a tiny bit of jam onto it. Is it getting thicker? Good, you did it right. Keep in mind to be careful doing this and let the jam cool slightly on the spoon.

Buy a canning kit and some jars, follow directions on the kit. Any that seal incorrectly ought to be refrigerated and consummed first. The rest can keep unopened for years.

Mashing fruit at least a little as it cooks is a good idea, for an easier time of it cut into pieces beforehand. This really only applies to jam though, jelly is made with fruit juice, not whole/ mashed fruit.

>> No.4725523

>>4725502
>120
That should read 220F, woops.

>> No.4725597

http://www.youtube.com/watch?v=FFJpbH3qVZE

OP here, I've been thinking about jam too, so what do you guys think of this recipe?

>> No.4725776
File: 26 KB, 226x300, Basic-Country-Skills-Book-226x300.jpg [View same] [iqdb] [saucenao] [google]
4725776

i found a recipe in this book. worked out well. also made raspberry and strawberry jam. its a pretty sweet book regardless, check it out

sorry i cant be more usefull

>> No.4725789
File: 394 KB, 1228x1000, Ripe_crab_apple_fruit.jpg [View same] [iqdb] [saucenao] [google]
4725789

>>4723781
>crabapples
>tips

Yeah, make sure what type of crabapples. Do they look like this or like smaller regular apples?

You need to know what you are dealing with because you need different recipes for each.

>> No.4725790
File: 540 KB, 1600x1200, Autumn olive.jpg [View same] [iqdb] [saucenao] [google]
4725790

I have just recently started to discover the joys of preserves and jams. Last year I made a preserve using Autumn Olives/berries. They are an invasion species here in Ohio and I have many of them growing in my woods. I harvest them by colander full and cook them down into a preserve. They are very tart and a little astringent, but the sugar definitely helps. I will say their texture and color can be quite.... different.