31 October 2021

 More Jelly

5.25# apples = 5c juice = 6 1/2c plus a skosh

Was 50g shy of 10c jelly (figuring 250g/cup) for the 10.5# of yesterday and today.

30 October 2021

 Crabapple Jelly

5.25# crabapples = 4c juice = 5c plus a skosh

5 August 2017

Chokecherry Syrup/Jelly (well, more like chokecherry paste)

3c juice
3T lemon juice
2c sugar

Yielded (2) 8oz jars
             (2) 4oz jars

16 August 2016

Chokecherry Jelly

1 3/4c juice
2c sugar
24.5g regular Sure Jell

Yielded 3c.

This one came in last. First was Sure Jell No sugar, second was Ball Classic.



Chokecherry Jelly

2 1/4c juice
1 1/4c sugar
24.5g Sure Jell No Sugar

Yielded 3 1/2c.

We liked this one the best.

15 August 2016

Chokecherry Jelly

1 1/2c juice
1c sugar
2T Ball Classic pectin

Yielded 2c.

This one came in second. First was Sure Jell Low Sugar, third was regular Sure Jell.

10 September 2014

Peach Jelly


4c peach juice ($5.33)
1/4c lemon juice ($2.79/32oz/189tsp)
4tsp calcium water
1/2c sugar ($0.76/#)
1/4c sugar ($0.70/#)
4tsp Pomona's pectin


Yielded 6 half cups

24 August 2014

Crabapple Chokecherry Jelly


1c chokecherry juice
2 1/2c crabapple juice
1/2c water (rinsed out juice containers)
4c sugar


Yielded 5 cups




Ginger Peach Jam (from Gourmet Preserves)


3# peaches, peeled, pitted, & sliced
3 quarter-sized ginger slices
1T lemon juice
1/3c water
Bring to a boil; simmer 10 minutes.
2c sugar (added 1/2c at a time)
Simmer til jam thickens & liquid clears. Should reduce to about 4 1/2c. Remove ginger slices and fold in 1 1/2oz pea-sized bits of candied ginger.


Yielded 4 1/2c.


Needs more ginger slices and maybe less candied ginger.






Apple Pectin Stock
5# crabapples (we trimmed off 1/2#)
2 1/2qts water


Yielded 5c sauce and 2qts 2c pectin