Simple Apple Core Jelly - Waste Not, Want Not! - with PREPSTEADERS
3 Ingredient RECIPE for Apple Core Jelly:
Peelings/Cores/Stems (previously washed) from 4-10 apples
Enough water to almost cover them in a quart saucepan
3/4-ish cup of raw sugar
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-Bring the peelings/cores/stems and water to a gentle boil for about 20 minutes or so with the lid on.
-Strain out the bulk and place liquid back in the saucepan.
-Stir in the sugar and add water as desired to bring up to the 1/2-way point in the pan.
-Boil for 10-20 minutes longer, stirring often, until liquid reaches at or just above 220 Degrees Fahrenheit or 104.5 Degrees Celsius.
-Strain again if needed.
-Pour into a sterile jar.
-Let cool to room temperature.
-Store in refrigerator until devoured with homemade bread!
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Apple Jelly | Apple Jelly without Pectin
How to make apple jelly everyone will love with 3 simple ingredients. Easy home canning recipe with no added pectin!
APPLE JELLY
Ingredients:
4 lb apple cut in quarters
2 cups sugar
1/2 lemon juice
4 cups water
Thanks for watching
Apple Jam! Just two ingredients,no pectin!Russian Povidlo
Although it takes two days to make this jam, but good thing about it that it only takes two ingredients to make it: apples and sugar.
No pectin,no citric acid, no preservatives.
I used 3lb(1.4kg) to 2.2lb(1kg)sugar
Ratio is simple: 100% apples to 70-75% sugar. You can control the sugar depending on the sweetness of your apples, but don't add less than 70% or your jam will not set.
Day 1:
Core,peel and slice apples into small pieces.
Place them in the pot, add 50ml of water and steam them on medium heat with lid closed for 45 minutes(more or less )
You apples have to get soft so we can blend them.
Using hand blender, blend them into a smooth puree.
Add sugar and mix.
Cook on medium heat for 1 hour,constantly stirring.
Take off the heat and leave overnight to cool down(cover).
Day 2:
Cook your jam for additional 30 minutes.
You can check if it's ready by placing a drop of jam on the plate and letting it cool. It should not spread and stay put!
Your jam is ready!
Pour it into Mason Jar and refrigerate.
You can use this jam to make jam filled pirozhki or simply spread it on the toast in the morning!
Enjoy!
Thank you for watching!
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I will see you soon!
Nastassja:)
Apple corer and slicer:
AUGUST JAMboree-- APPLE JELLY
Welcome to the AUGUST 2021 JAMboree! This lovely and easy apple jelly will give you all the warmth of home over the cold days coming! And we start from the apple and go to the jelly, all from scratch! It's worth it! Check out the other channels below in this collaboration and recipe at the bottom.
There is a small GAW of a beginner’s canning kit: The winner will be picked from a random comment from 1 of the JAMboree videos on August 31st from one of the comments on our videos this month.
2leeloucreates
Deep South Homestead
Diane - The Canning Nana
Gemini Homestead
Helga's Pennsylvania Cooking
Homestead Dad
Jeni Gough
Prepper Potpourri
SuttonsDaze
Vickie's Country Home
APPLE JELLY
Ingredients
3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter (Optional)
1 (2 ounce) package powdered fruit pectin
Directions
Step 1
Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
Step 2
Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
Step 3
Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
Step 4
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.
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Disclaimer: BE ADVISED: I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Making homemade apple jelly
Easy way to make apple jelly in a few simple steps!
3 ingredients Homemade Apple Jelly Recipe [natural green apple pectin]
???? Full recipes
???? French fruit jelly
???? The first step in the production of French fruit jelly is to make natural green apple pectin. Due to the length of the film, only a small part of the process of making pectin is edited. This time, I finally filmed the whole cooking process, including the clear state of water evaporation (time-lapse video), how to observe the blistering ???? It can be directly used as jam, spread on bread, and Kang Si ???? When making natural jam, some encounters For fruits with low pectin content, the jam has insufficient coagulation power. You can add green apple pectin to increase the consistency. Store in the refrigerator for half a year or more.
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???? More healthy recipes without additives Check out 600+ healthy recipes at
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3 kinds of materials [natural green apple pectin] natural safe ingredients Homemade Apple Jelly Recipe