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Melba's Jammin'
 
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In article >, "Bunny McElwee"
> wrote:

> I would like to make some juice for Apple Jelly. I've tried in t
> he past, with both regular apples as well as a bottled apple
> juice. Both turned out like syrup, not jelly, both used Sure
> Jell, followed the directions, to no avail. What are the best
> type of apples to use for jelly? Most recipes say xx number of
> pounds of apples, but they don't say what kind. Some say sour
> apples, but do they mean Granny Smith? My grandmothers apple
> jelly was always a pinkish/red color, and that would be untrue of
> a granny smith. She also says she's always made her jelly from
> the skins of red apples, hence the pinkish/red jelly, but can't
> remember what kind. Can anyone lead me in the right direction? I
> understand Red Delicious is not an acceptable choice since it is
> not "sour" enough. Any help would be appreciated.
>
> I've had similar issues with Grape Jelly. My problem is I don't
> live in an area that has access to Concords, so I can't use them.
> The only access I have is to Red Globes (Do not make jelly, but
> make a pretty sickening sweet syrup, much to my dismay) Red
> seedless and green grapes. I've also tried to make jelly from
> bottled or frozen concentrates, to no avail. They always end up
> syrupy. I've not been able to find one that I can use that will
> setup firm like jelly.
>
> Thanks in advance for any help!


Bunny, you're doing something wrong and I can't imagine what! Some help
I am, huh? I've never had a failure with it. Is it possible that your
grandmother made crabapple jelly? I use Dolgo crabs and the jelly is a
beautiful ruby red. The Dolgo has a bright red skin and it's not very
large.

AFA grape jelly -- we had a big ol' discussion here about grape jelly a
couple three years ago. I was really curious and through the
grapegrowers association (whatever it's called), learned that when the
leaflet says Concord grapes, it means Concord grapes. When I make my
grape jelly, I use bottled grape juice - Welch's unsweetened, I think.
Still have it in the fridge. It set beautifully. And I've made mint
jelly with bottled apple juice as a base -- it set beautifully. I'd use
a tart, at least, apple for jelly, not a sweet one.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05