Learn how to make apple jelly with no added pectin and your choice of sweetener – sugar or honey – to enjoy for fresh eating or canning with this easy recipe. The natural pectin in apples prompted the authors of Stocking Up III to call apple jelly “the simplest of jellies” because it is made with only apples and sweetener. Make a little jelly or a lot – you can use the sweetener guidelines to adjust for the amount of apple juice you have available. You can also make a spiced apple jelly by adding spices during cooking.
This red currant jelly recipe starts with a pint of current juice (or more) and sugar. No commercial pectin is needed. I sometimes add a small amount of almond extract to switch up the flavor, but it's not required. If you'd like a currant spread recipe that uses less sugar, see “Apple Currant Spread – Low Sugar with a Touch of Cinnamon“.
This easy dandelion jelly recipe uses less sugar than most flower jelly recipes, creating a light and delicious jelly. To make your dandelion jelly, you'll need dandelion blossoms, water, lemon juice, sugar, Pomona's Pectin and calcium water. I like this recipe because it uses only one fourth as much sugar of most dandelion jelly recipes and no artificial color.
When we had a banner elderberry harvest, my friend, Tami, and I experimented with a variety of elderberry recipes, including two different types of elderberry jelly. One recipe is low sugar elderberry jelly made with Pomona's Pectin, and the other is a traditional elderberry jelly made with Sure-Jell pectin. [Read more…]
While gathering this year's currant harvest, I had a vision. What if I combined Queen Anne's lace jelly with currants for a unique seasonal treat? I could picture the clear jelly with bright red berries suspended in it for a pop of color and flavor. All I needed to do was figure out a way to make it happen. Luckily, I had one of my dearest friends visiting and a cool summer day. We started canning and cooking and made a day of it. The results of the experiment were delicious. [Read more…]