Sugar Free Scrap Apple Jelly
Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I make and can Sugar Free Scrap Apple Jelly for shelf-stable storage.
I believe that whenever possible, you should use every bit of your food. Scrap Apple Jelly is a great way to get the most out of our apple by utilizing the peels and cores.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
To Make Scrap Apple Juice:
Place cores, seeds and peelings in a large pot and cover with cold water. Bring to a simmer and cook until the apples are very soft.
Strain juice into a large bowl or another saucepan. Don’t be tempted to squeeze out the pulp as this will make the jelly cloudy (but it will still taste fine if you do). Discard apple pulp.
After a few hours the juice is ready to make into jelly. You can either make it immediately or store the juice in the refrigerator.
Bring apple juice, lemon juice, calcium water, and spices up to a boil.
Combine sweetener and pectin powder. MIX TOGETHER WELL,
Add sweetener and pectin to boiling liquid and whisk in to distribute. Return to boiling and boil 1-2 minutes until thickened slightly.
Add to jars to 1/2 inch headspace. Process in water bath canner for 15 minutes.
Today’s recipe ingredients:
8 C Apple Juice
4 Tbsp lemon juice
5 cups Sweetener of choice
8 tsp Pomona’s pectin
8 tsp calicium water
1 1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 teaspoon finely ground allspice
OR
2 tsp apple pie spice
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on KZread to help you get started and find information.
You can find the NCHFP/USDA guidelines here
nchfp.uga.edu/index.html
Ball website, getting started
www.freshpreserving.com/canni...
Find your elevation here, type in your physical address.
www.whatismyelevation.com/
Пікірлер: 51
Pamona’s pectin is a great choice! Excellent explanation.
Wow had no idea you could use the scraps. Great, I am halfway done with making jelly.
Thanks for the tutorial. I plan on adding some unsweetened Cranberry juice with my scrap apple juice and make a cran apple jelly.
@FyreflyesFollies
2 жыл бұрын
that sounds really good!!
@KjerstinaCa
Жыл бұрын
That sounds delicious.
Thank you for this.. my husband is ordering me some Pamona's Pectin now so I can make his apple scrap jelly without any sugar.
Great tutorial!
Watched your video because I wanted to learn how to make apple jelly and you showed me how so, now I will make some thank you so much for sharing.
@FyreflyesFollies
2 жыл бұрын
Thank You!! I hope you enjoy!
I always make jelly from apple skins or peach skins after canning applesauce or peach jam. Peach jelly is so delicious!! And you'll never find it in the grocery. That's what I love about home canning - you can make things you would never get in the market.
This is awesome. No waste. I do this to make veggie broth.
@FyreflyesFollies
2 жыл бұрын
me too!!
thks for the video, I'll be using xylitol but haven't seen anyone do jelly or jam w/ a sugar sub, so this was very helpful, nice job.
@FyreflyesFollies
3 жыл бұрын
So glad you found it helpful!! I love Pomona's for making sugar free jellies and jams, because it works with the substitutes.
Thank you, another great video!
@FyreflyesFollies
3 жыл бұрын
Thanks again!
Great I've wanting to make some sugar free stuff for my mum, have made the sugar version. Love my peeler
@FyreflyesFollies
3 жыл бұрын
It's so good! I love my peeler too!! Have you tried the sugar free watermelon jelly yet? It is SO GOOD!
Love your videos.
So thankful you made this helpful video! I have the Pamona's but was unsure about using alternative sweetener... you present the perfect amount of explanation in a personable way. My Hubby has T2 diabetes after cancer recovery and I have been relearning food chemistry in my old age 🤦🏼♀️ So thankful for helpful low carb/keto recipes as we've been able to avoid meds - yay! Ps. Do you know if it is ok to use erythritol/ monk fruit etc in canning other foods, like applesauce? It's difficult to find USDA info on newer sweeteners. Thank you again, from your newest subscriber 😊
Great timing!!
@FyreflyesFollies
3 жыл бұрын
Glad you think so!
Yummy.
@FyreflyesFollies
3 жыл бұрын
It is really good, and it uses every bit of the apple (or pear, or peach) so nothing is wasted.
one of my favorite person always watching for your videos 💞😉
@FyreflyesFollies
3 жыл бұрын
You're the best! Thank you so much!!
Hey it’s me! We are home and it’s me Corbin
@FyreflyesFollies
3 жыл бұрын
Was so great to get to see you!!!
Awesome
@FyreflyesFollies
3 жыл бұрын
Thank you!!
Excellent tutorial. Thanks. What would you eat apple jelly with? I’m in the U.K. 😂 - we eat mint jelly and apple sauce as well as redcurrant or rose hip jelly with roast meats but not sure what I would eat it with? Bread? 😊
I’m new to canning but am enjoying it very much. Where can I find the rubber tipped tongs?
I am making apple scrap vinegar at this moment.
💓
@FyreflyesFollies
3 жыл бұрын
glad you liked it!!
If I follow this recipe to the letter, could I use the Ball Real Fruit, Low or No-Sugar-Needed Pectin instead of the Pomona’s pectin and calcium water? I would like to be able to make jelly or jams without adding any sugar if I don't have too. I like the way yours turned out, but I don't want to waste my time or the apples if it's not going to work. Do you know if I can substitute it in place of the Pomona's Pectin? Thanks
Could I please know what brand of sugar substitute you use ?
What brand of apple peeler are you using?
@FyreflyesFollies
Жыл бұрын
I use this one Apple Peeler and Corer amzn.to/3olZXio
Can I use Splenda
Can you use cheesecloth to strain your scrap apples?
@FyreflyesFollies
Жыл бұрын
absolutely
I made a batch up and opened a 4 oz jar to taste test and it tasted good. Today I pulled out that jar and the jelly is crystallizing. What would cause that?
@susiea1419
9 ай бұрын
The secret to preventing sugar crystals in your jam is to add the sugar slowly (while stirring) to a warm and NOT too hot and especially NOT boiling mixture. So turn that burner down, and let your mixture cool off a bit before adding sugar! You don’t want to dump a bunch of sugar into a boiling pot.
@cindyfincher7258
9 ай бұрын
@@susiea1419 thank you. I ruined two batches of jelly to cytsalized
Could I use the low sugar ball pectin
@FyreflyesFollies
Жыл бұрын
yes, but you will need to use some sugar in order for it to jell. Just follow the instructions on the pectin box.
Instead of cooking on the stove, have you thought of using crockpot? 😉
@FyreflyesFollies
2 жыл бұрын
Great idea!
Not a very good video. You left out important details, and your camera was not aimed at what was needed to be seen.
@susiea1419
9 ай бұрын
Disagree! Very helpful