I've just found your channel. I am brand new at canning (my pressure canner is on the way) and doing some reading and research. Pam, I love your manner in the videos - you speak well and present well and certainly know your stuff. The videos are very well made too - a pleasure to watch. I am about half way through watching all of your videos - I look forward to more as they come. With regards from Australia, 😀
Welcome to the world of canning! And thank you for watching our videos. It is always so rewarding for us to know that the videos are useful to people. Let us know if we can answer any questions for you or if you have any requests for video topics.
Wow same here,, hello from Melbourne my presercooker coming before the weekend,. how you doing with the presser setting I am sooooo worried 😟 can you tell me if you worked it out what is wrong with canning bottles can't found them 😢
Newbie: Oh my after watching this video 5 times I’m ready! I did my apples last week (dehydrated slices & freezer apple pie fillings) & got brave enough today to do my jelly! I followed you to a T & I did have to add the full 6 cups of sugar to work, but I had johnagold, gala & Granny Smith apple peels so I expected! It turned out beautiful! Looks just like yours! In water bath canner now! I am so excited! Thank you so much for giving me confidence! You’re a fabulous teacher! Never too old, I’m 67 & I did it!
I’ve watched a lot of videos on how to make “apple scrap jelly” and you’re the first to have any sort off proportions of juice to sugar and lemon juice. Thanks for the in-depth explanation!! I feel confident that I can do it now 🎉
I know this is an old video for you, but I'm watching it tonight so I can make apple scrap jelly tomorrow, which I've never done before. So thank you!!!! I feel much more comfortable about it now.
My mom used to save her apple peals and cores in the freezer then spend a winter day making it into jelly. That with homemade bread takes me back to my childhood!
I made this jelly last year after watching your video. Everyone I gave it for Christmas has asked for more. I just made about 20 pints of applesauce a few weeks back and will make jelly tomorrow, tonight I'm thawing out my frozen cores and peels. The apples were red skinned, so will be thrilled to see what colour the jelly turns out.
I consider myself part of your homestead family. You’ve give me courage, confidence and now the ability to create food security. Thank you for this wonderful gift
Thank you for sharing your knowledge and experiences. I was always taught waste not want not. After making my daddy's apple butter overnight I knew about making apple cider. However I don't have a juicer. But loved making your apple jelly today. Mine is redder due to using Jonagold apples. But licked the pot and oh my goodness. Yummy. I was going to share a picture of my jelly but see no way of doing that. Anyway thank you again for sharing your knowledge. Oh side note I love your hair. 😆
Oh that's great, I am getting ready to make apple pie filling, "your recipe " and I will be making the jelly also and will still have something for the chickens then on to compost. Thank you for your excellent explanation videos.
I'm so glad you ended up making this after doing the apple pie filling video. I bought my apples, and was hoping to do this very soon. :) Loving your videos and learning so much! Thanks for what you do! I'm in the middle of making & canning tomato sauce. I was planning to make tomato paste, but changed that at the last minute to sauce. I'll get to it though :D
I just finished my apple pie filling and now the peels and cores are simmering away on the stove. I love your channel and your way of teaching. I love all your videos. Thank you Pam!
I followed your directions and added one more step. After draining the juice I then ran the peels/cores through the tomato press and got 4 cups of Apple sauce. A little brown sugar and sprinkle of cinnamon I have another dessert. The last of the leftovers went to feed my compost. 100% used. Zero garbage.
I missed this video, glad I found it! Thank you so much. I love the jam pan. Edit…I had to come back again, and say how much I love this video! Your presentation is so fantastic.
My daddy always told me when he was young his momma didn't waste anything... This was an awesome lesson in learning how to use it all...thank you so much for your advice from your videos. Much respect💓
This video was amazing, so thank you for your clear, no nonsense instructions. I made crab apple jelly every year with my mum when I was little, but had forgotten about the other apple jelly we made too...with Bramley cooking apples from our tree. 60+ years later, I'm inspired to go and buy some Granny Smiths, (my favourite eating apple) this week and have a go at this, after I've eaten the fruit of course...yum yum!!! Thanks again 🤩
Pam. If you ever run across elderberry’s mix them 1:1 with the apple juice. It is excellent. We had an elderberry tree outside of our back door and they came on about the same time as our transparent apple tree which is an early apple
You are my go to whenever I plan to can. Even if I've done it a hundred times, I love to check for a video from you to get some new insights. Thanks for all your videos
I appreciate you so much. I have learned so much from your videos! As I sit here looking at a counter full of apples, I am so excited to try apple peel jelly for the first time. Thank you, thank you!
Thank you so much, Pam. I especially appreciate that you did this video in conjunction with the pie filling video. Waste not, want not! Our apples are about to be ready, so I can't wait to put this in action. I appreciate you and Jim!
Your videos are like a handy reference. I've watched this before (last year) but just now I'm sitting on my sofa looking at 350 apples (yes, really!) drying off in my living room -- spread out on towels all over the place. Like last year, most will become applesauce. But last year I was so sad to chuck out the peelings. I have a lot of jams already, but suspect some apple peel jelly will be joining them this year after re-watching this! :-)
Just made this. I added a cinnamon stick to the apple peels/cores while they were cooking down. I cooked the peels/cores in the Instant Pot for 10 minutes and it was perfectly mushy. Very yummy!
Thank you for the wonderful idea of making Jelly from the peels and cores. I have been working on apples for a couple weeks and as I went I cooked down the peels. today was the end of the apples, so I made the Jelly! the results are yummy! Waste not want not is proven with this. Thank you again, we will be enjoying this for a while!
You always inspire me ... and I gave this a try today using Ida Red apples. Did the plate test; used Tattler lids, and it came out perfectly. You are a gifted teacher -- thank you so much.
You are an amazing teacher. Not only have a learned basic canning information from watching your videos, but I have learned all kinds of useful ideas and tips as well. You are fun to watch and sincere in what you are showing your subscribers. Thank you for sharing your knowledge.😊
Thanks for shareing. I just make Apple squares so i saved the cores and peels. I made the jelly. I also got a pint of apple sauce by scraping the peels and core with a knife.
Great video! I'm planning on dehydrating 2 bushels of apples in the next few days and wanted to make apple jelly with my scraps but pectin is so hard to find right now. I had no idea you could use the apples natural pectin like this! I can't wait to try this today! Thank you for all the great info!
Pam, i just adore you and Jim! Always the educator. I trust you and only you, because you give us the science, not just the procedure. I took a candy making class some years ago, and we had to gauge our thermometer for boiling point as well. AND we were told, that temp can change from day to day depending on the barometric pressure. So check daily.
Absolutely wonderful information! I have a friend with many apple trees and we never thought to use the peels like this. What a treat we will have this year! Thank you for the plethora of videos and knowledge you have given to us all!
Thanks for the video. We call it apple scrap jelly and love it. I wanted to check my recipe against yours since I use to make it before I knew about safe canning. I’m adding lemon juice to mine to make sure the ph is good. I add cinnamon, cloves and pectin. I double the pectin (2 boxes worth). I’ve had more than one batch not set or stay too soft but never boiled it that long so that’s probably the problem. I’m glad I know now incase there is a time when I can’t get pectin. Oh, I almost forgot. I put my scraps in the instant pot, almost cover with water and run it 10 minutes. A bushel worth of scraps made 4 batches in the instant pot. Perfect juice!! Thanks again.
Every time I make this, I come back here to watch you again. TY for all you do for us! Mine is now cooling down out of the water bath :) AGAIN! And it is amazing!
Thank you for showing us what to do when your jelly isn't setting up. I had been cooking for a long time and it wasn't going well. I was thinking of dumping it. Then I remembered what you said and add one cup of sugar to my apple core jelly. Ten minutes later it was setting up and went in jars. This was the first time I made apple core jelly. Thank you again.
Thank you so much for this video. Simply explained and showing the whole process so I can trouble shoot what I did/do wrong and be able to fix it. I’m new to canning and not only do I want my jelly to be safe but also set up 😂 so I didn’t waste all of my time and resources
I made the apple jelly using the left over peelings...and oh my goodness, it's wonderful!! And yes, we too licked the bottom of the pot...lol. Thank you so much for your teachings of yet another wonderful home canned food. God bless y'all....
Thinking of doing some apple pie filling and apple jelly this year. So glad you linked this video from your apple drying video. I will give this a try.
Hi, Miss Rose. You are an excellent teacher. Thank you. We waste so much these days. Time to lean frugality. I absolutely love your jam pot. I have one in my Amazon cart.
Dearest Pam - I've been subscribed for quite a while, but have never commented. However, yesterday my hubby and I made 6 quarts of apple pie filling per your instructions and they are so beautiful and each one sealed. It was my first time using clear gel, thank you so much for your precise instructions. Must confess, I made a mistake right out of the gate - I put the apple juice and lemon juice in the pan together. By the grace of God, it turned out perfect. My husband exclaimed the apple pie filling is beyond delicious! Have recommended your channel to anyone I know who cans, unfortunately, too few. My sincere thanks for all you do. Cindy
We are so happy that you subscribed to our channel and that your apple pie filling was successful. Thatnk you for recommending us to others who can. Jim
I love that you used the peels and cores that would have otherwise been thrown out to make this beautiful jam. I bet it tastes delicious. 😋 Thank you guys for another wonderful video. I just received those flexible measuring cups...and they are my absolute favorite! 🤗❤
This worked perfectly. Thank you for inspiring me to make this. It truly is delicious and I made 24 1/2 pints which should last throughout the year for my family. I love using a waste product to get something.
I made my Scrap Apple Jelly from Apple Peels and Cores. It's Beautiful. So many other videos don't explain clearly what they just did. Some were even putting in Pectin, even I knew we didn't need it. Thank you for your clarity and great explanation as usual.
We just did apple pie filling and mincemeat from 2 bushel a of apples. I saved all the scraps to make jelly, cooked them up then ran them through my Squeezo and got enough pulp for 9 pints of apple butter. Taking frugal to a new level. Will be doing juice up later and try out jelly recipe.
I run my peels and cores,cooked and add it to what I make into Apple butter. Squeezo I got 40 years ago still my favorite. Going to have to try this instead.
You are a fabulous teacher and I admire you so much. Thank you for sharing your talents with Us. I made this today and it came out great thanks to you! I did another batch with cranberry juice, too. I even used the leftover pulp to make some apple butter. My grand daughter brought me some apples and I had some from the Cider Mill that were going in the dehydrator so I used all the bits and came out with so much jelly and apple butter! I am over the moon! I even used some of the liquid in a batch of pepper jelly, which is one of our favorites. I am recommending you and your channel to people all the time!!
I've been saving up my apple and Asian pear cores and peels and my peach peels and finally made some "scrap jelly" tonight. I am absolutely thrilled with how it came out! Though there was far more apple in it than peach, peach ended up being the dominant flavor. The color was beautiful! Thank you for sharing your video. I watched it 3 times before I finally got around to making it.🤣
I have made jam before, but never from apple leavings =) This is just a fantastic idea, Thank you!! I have been wanting to can some apple pie filling but to be honest have been a little afraid to, just wasn't sure about it. Now after having watched that video then this one, OH MY, I just want to get on it!! Thank you so much for making this video, I do very much appreciate it, and both of you!
I came across your videos yesterday. As luck would have it, I have 2 bushels of apples to process into apple pie filling. Now I can make the jelly too, then feed the leftovers to the chickens. Awesome! Thank you!
RoseRed Homestead you are welcome. I made the apple peeling jelly. I think it came good. We’ll see how it tastes. It was a nail biter. Question: is there a ratio of water to peelings when cooking them down? I noticed yours started out above the water and I think mine were more submerged. So I may have used a bit more water than you did. Hopefully I cooked it down enough. Anyway thanks for the recipe it was great. I did have to add extra sugar like you did but it did thicken up. It was good information knowing the three things needed to thicken. 1 pectin natural or added 2 acid and 3 heat. I guess you know, you are a great teacher. I like information. 🤩
I've been canning for over fifty years and have never water bathed my jams or jellies either. I've never encountered any issues. When I was growing up my mother had done the same, she wax sealed hers. If there was ever any mold, we just scraped it off and ate the jam or jelly anyway. I'm not recommending this, just saying thats what we did. I will definitely give this recipe a try, sounds delicious!
Yes--our family did that too. But I now try to follow the USDA recommendations as much as possible. There is much more solid research out there than when I was growing up! Thanks for your comments.
What a great idea! Last year I canned pie filling and applesauce. I threw away all the peelings and cores from 20 pounds of apples. After that experience, I need a gadget - your peeler/corer/slicer is in my future. Thanks for sharing all your experience and research.
Wendy: Depending on the time of year and occasion, Pam uses her p/c/s several times a year: Birthdays for her children, holidays, family parties, and guests we have come over for meals. Thanks for watching our videos. Jim
Just love your videos you make it so easy to follow and understand absolutely everything for a beginner to start making jams and canning but also on other videos as well ...thx a million
This is so awesome. I made applesauce, apple butter, and used the peels for jelly. They all turned out perfectly. Thank you for your detailed videos, I would not have had a clue how to use those peels in this way!
I watched your channel and I love it . I watched you apple peel jelly many times and I did it!!!! I’m so happy! Thank You! You empower me to do and succeed at so many things! Thank You! I would love to send a picture but I do not know how to do that task
I just found you! Have been enthralled. Watched 10 in a row and if I did not have to go check the chickens I would still be watching more. Thank you for so much great content! will be trying many new things!
It turned out great! Thank you... Never made jelly before, made apple and peach butter almost every year since I was in my 20's and raising 2 kids, I am in my sixty's now. You inspired me. I have canned for 40 years! I also enjoy your video's . Once again Thank you!
My grandmother always turned them upside down after filling them for about 10 minutes then turn them back over. They will then start popping to seal. We have never had any issues doing it that way. I have some black berry jams from 2016 that still is sealed and those i have opens are awesome tasting. I am gonna try with my apple peels from my apple butter i did today.
You have the neatest tools, and I’m buying them too. So far, I’ve purchased a jam pan, the silicone measuring cups, and the ph reader. I’m really enjoying your channel.
Sometimes I can this juice in pint jars and it for simmering porkchops with sliced onions, sliced apples and rosemary. Very tasty. I thicken what is in the pan just a little so my husband can have his gravy. I serve with green beans or carrots. I keep all kinds of liquid to use instead of water. Thanks for your knowledge.
I'm excited to try this when I harvest my apples, it looks fabulous. I make a lot of jam and marmalade, using traditional UK methods. Interestingly, I've never, ever had mould using a sterilised, recycled jars (and single piece lids) if the jars are hot and jam hot when filling and sealing. I did however attempt to use, Kilner and a different brand with rubber seal and every one grew a friend on top, whereas same batch, single screw on lids were fine a year later. I'm not a scientist but my understanding is that using 1lb of sugar to 1 pint of fruit mix and generating sufficient heat until setting point is vital. It's turning liquid into a jelly that prohibits the growth of bacteria, I think. Then just like canning, it's the head space and heat that gives you the seal. I don't think the heat of the jam alone is enough to achieve an adequate seal with two part lids. Of course Granny used a wax paper lid and cloth held on with a rubber band. She then smiled as she removed the mould and stated with authority it would never mould again (I know it did). We lived but I'm not convinced, it wasn't luck 😊
Love your Granny story! If the jam or jelly is processed correctly, meaning water bath canned for the prescribed time, mold and bacteria will not grow. It is the cooling down after being hot in the canner that pulls the lid down and creates the vacuum seal.
Perfectly timed for my first large batch apple pie filling project! Love how you described the jell point test - thanks. I watched your pie filling video and now this one to eliminate waste from these organic apples. I also appreciate your describing the failed jelly from just relying on the lid button down. There are reasons why they say to water bath and you told it based on your failure instead of just saying your way was better - very good instruction!
"Jim and I kind of... licked the pan"
Dead!🤣😂 Who doesn't clean out the pan when they make something delicious?
Glad you enjoyed that!
Lolol! I would have too!
I thought that was the reason for leaving "leftovers" in the pan! LOL
Lol. That’s the best part!
@@danniemcdonald4903
🤣
I've just found your channel. I am brand new at canning (my pressure canner is on the way) and doing some reading and research. Pam, I love your manner in the videos - you speak well and present well and certainly know your stuff. The videos are very well made too - a pleasure to watch. I am about half way through watching all of your videos - I look forward to more as they come. With regards from Australia, 😀
Welcome to the world of canning! And thank you for watching our videos. It is always so rewarding for us to know that the videos are useful to people. Let us know if we can answer any questions for you or if you have any requests for video topics.
Wow same here,, hello from Melbourne my presercooker coming before the weekend,. how you doing with the presser setting I am sooooo worried 😟 can you tell me if you worked it out what is wrong with canning bottles can't found them 😢
Newbie: Oh my after watching this video 5 times I’m ready! I did my apples last week (dehydrated slices & freezer apple pie fillings) & got brave enough today to do my jelly! I followed you to a T & I did have to add the full 6 cups of sugar to work, but I had johnagold, gala & Granny Smith apple peels so I expected! It turned out beautiful! Looks just like yours! In water bath canner now! I am so excited! Thank you so much for giving me confidence! You’re a fabulous teacher! Never too old, I’m 67 & I did it!
🥰
Watch more videos don't just watch one, you get more info to make it easier and safer. Good luck and ball canning books are the best.
I’ve watched a lot of videos on how to make “apple scrap jelly” and you’re the first to have any sort off proportions of juice to sugar and lemon juice. Thanks for the in-depth explanation!! I feel confident that I can do it now 🎉
So glad the information was useful for you.
This is the best apple jelly video on UA-cam
Thank you so much! And thanks for watching.
Just beautiful! I never knew you could make jelly form the scraps, Thank you very much for sharing.
You are welcome. And it is as delicious as it is pretty!
I know this is an old video for you, but I'm watching it tonight so I can make apple scrap jelly tomorrow, which I've never done before. So thank you!!!! I feel much more comfortable about it now.
We are happy that we could help you. Jim
My mom used to save her apple peals and cores in the freezer then spend a winter day making it into jelly. That with homemade bread takes me back to my childhood!
This was AMAZING! Took me back to my childhood. Have my jars in the oven now, jelly boiling! Can’t wait!
Fantastic! Let us know how it turns out. Jim
@ Absolutely beautiful, and delicious.💕
I have never heard of Apple Peeling Jelly. Fabulous use of peelings & cores. Thank you for another wonderful tutorial. Great camera work, Jim!
I made this jelly last year after watching your video. Everyone I gave it for Christmas has asked for more. I just made about 20 pints of applesauce a few weeks back and will make jelly tomorrow, tonight I'm thawing out my frozen cores and peels. The apples were red skinned, so will be thrilled to see what colour the jelly turns out.
Your kitchen is so clean, neat and a perfect backdrop for your videos! :)
Thank you!! 😊
I consider myself part of your homestead family. You’ve give me courage, confidence and now the ability to create food security. Thank you for this wonderful gift
Debra: Thank you for such a wonderful complement. We welcome you to our channel. Jim
Thank you for sharing your knowledge and experiences. I was always taught waste not want not. After making my daddy's apple butter overnight I knew about making apple cider. However I don't have a juicer. But loved making your apple jelly today. Mine is redder due to using Jonagold apples. But licked the pot and oh my goodness. Yummy. I was going to share a picture of my jelly but see no way of doing that. Anyway thank you again for sharing your knowledge. Oh side note I love your hair. 😆
Oh that's great, I am getting ready to make apple pie filling, "your recipe " and I will be making the jelly also and will still have something for the chickens then on to compost. Thank you for your excellent explanation videos.
Thank you very much for this idea. I knew there had to be something that can be made from all these apple peels and cores. I am so going to make this.
Jelly from peels! Wow, who knew?!! Love your Channel. Thanks, Pam and Jim. 💕
I'm so glad you ended up making this after doing the apple pie filling video. I bought my apples, and was hoping to do this very soon. :) Loving your videos and learning so much! Thanks for what you do! I'm in the middle of making & canning tomato sauce. I was planning to make tomato paste, but changed that at the last minute to sauce. I'll get to it though :D
You are so welcome! Thanks for your comments.
I just finished my apple pie filling and now the peels and cores are simmering away on the stove. I love your channel and your way of teaching. I love all your videos. Thank you Pam!
I followed your directions and added one more step. After draining the juice I then ran the peels/cores through the tomato press and got 4 cups of Apple sauce. A little brown sugar and sprinkle of cinnamon I have another dessert. The last of the leftovers went to feed my compost. 100% used. Zero garbage.
That sounds fantastic! It also seems like a way to repurpose leftovers.
I missed this video, glad I found it! Thank you so much. I love the jam pan. Edit…I had to come back again, and say how much I love this video! Your presentation is so fantastic.
I have a bushel and half of apples. I’m making apple butter and dehydrated apples. Now I’ll make jelly with the peels and cores! Thanks.
My daddy always told me when he was young his momma didn't waste anything... This was an awesome lesson in learning how to use it all...thank you so much for your advice from your videos. Much respect💓
This video was amazing, so thank you for your clear, no nonsense instructions. I made crab apple jelly every year with my mum when I was little, but had forgotten about the other apple jelly we made too...with Bramley cooking apples from our tree. 60+ years later, I'm inspired to go and buy some Granny Smiths, (my favourite eating apple) this week and have a go at this, after I've eaten the fruit of course...yum yum!!! Thanks again 🤩
Glad it was helpful!
Pam. If you ever run across elderberry’s mix them 1:1 with the apple juice. It is excellent. We had an elderberry tree outside of our back door and they came on about the same time as our transparent apple tree which is an early apple
I really enjoyed your canning Apple jelly.
amazing 🤩 I love your details in teaching ☺️
Thank you! 😊
That Apple jelly looks beautiful!😊
You are my go to whenever I plan to can. Even if I've done it a hundred times, I love to check for a video from you to get some new insights. Thanks for all your videos
I appreciate you so much. I have learned so much from your videos! As I sit here looking at a counter full of apples, I am so excited to try apple peel jelly for the first time. Thank you, thank you!
“A freeway thru the middle of the gloop”. Haha.
LOL--thanks!
Thank you so much, Pam. I especially appreciate that you did this video in conjunction with the pie filling video. Waste not, want not! Our apples are about to be ready, so I can't wait to put this in action. I appreciate you and Jim!
Your videos are like a handy reference. I've watched this before (last year) but just now I'm sitting on my sofa looking at 350 apples (yes, really!) drying off in my living room -- spread out on towels all over the place. Like last year, most will become applesauce. But last year I was so sad to chuck out the peelings. I have a lot of jams already, but suspect some apple peel jelly will be joining them this year after re-watching this! :-)
Just made this. I added a cinnamon stick to the apple peels/cores while they were cooking down. I cooked the peels/cores in the Instant Pot for 10 minutes and it was perfectly mushy. Very yummy!
Thank you for the wonderful idea of making Jelly from the peels and cores. I have been working on apples for a couple weeks and as I went I cooked down the peels. today was the end of the apples, so I made the Jelly! the results are yummy! Waste not want not is proven with this. Thank you again, we will be enjoying this for a while!
Brave lady pouring straight from the pot. Lol I could never without causing a disaster. But I do want one of those pots!
You always inspire me ... and I gave this a try today using Ida Red apples. Did the plate test; used Tattler lids, and it came out perfectly. You are a gifted teacher -- thank you so much.
Wonderful! So glad it worked for you. Thanks for your comments.
You are an amazing teacher. Not only have a learned basic canning information from watching your videos, but I have learned all kinds of useful ideas and tips as well. You are fun to watch and sincere in what you are showing your subscribers. Thank you for sharing your knowledge.😊
Thanks for shareing. I just make Apple squares so i saved the cores and peels. I made the jelly. I also got a pint of apple sauce by scraping the peels and core with a knife.
Thank you, Pam, for this. Our apple trees are waiting for us and I love that I can make food from the "leavings"! 💓
just beautiful 👏👏👏👍🏻
Great video! I'm planning on dehydrating 2 bushels of apples in the next few days and wanted to make apple jelly with my scraps but pectin is so hard to find right now. I had no idea you could use the apples natural pectin like this! I can't wait to try this today! Thank you for all the great info!
Thank you so much. And what a great apple project. It is such a good feeling when you can use every part of a food item to produce something good.
Pam, i just adore you and Jim! Always the educator. I trust you and only you, because you give us the science, not just the procedure.
I took a candy making class some years ago, and we had to gauge our thermometer for boiling point as well. AND we were told, that temp can change from day to day depending on the barometric pressure. So check daily.
Absolutely wonderful information! I have a friend with many apple trees and we never thought to use the peels like this. What a treat we will have this year! Thank you for the plethora of videos and knowledge you have given to us all!
Thanks for the video. We call it apple scrap jelly and love it. I wanted to check my recipe against yours since I use to make it before I knew about safe canning. I’m adding lemon juice to mine to make sure the ph is good. I add cinnamon, cloves and pectin. I double the pectin (2 boxes worth). I’ve had more than one batch not set or stay too soft but never boiled it that long so that’s probably the problem. I’m glad I know now incase there is a time when I can’t get pectin.
Oh, I almost forgot. I put my scraps in the instant pot, almost cover with water and run it 10 minutes. A bushel worth of scraps made 4 batches in the instant pot. Perfect juice!! Thanks again.
Thank you.
I remember as a youngster my Mom making apple jelly from the peelings of apples. This is great.
Thank you. Jim
I always learn new things from you. Thank you.
Every time I make this, I come back here to watch you again. TY for all you do for us! Mine is now cooling down out of the water bath :) AGAIN! And it is amazing!
We appreciate that you to watch us. Jim
Thank you for the videos Pam and Jim. I always learn so much!
Thank you for showing us what to do when your jelly isn't setting up. I had been cooking for a long time and it wasn't going well. I was thinking of dumping it. Then I remembered what you said and add one cup of sugar to my apple core jelly. Ten minutes later it was setting up and went in jars. This was the first time I made apple core jelly. Thank you again.
Jannette: You are so welcome! Thanks for watching our channel. Jim
Thank you so much for this video. Simply explained and showing the whole process so I can trouble shoot what I did/do wrong and be able to fix it. I’m new to canning and not only do I want my jelly to be safe but also set up 😂 so I didn’t waste all of my time and resources
I made the apple jelly using the left over peelings...and oh my goodness, it's wonderful!! And yes, we too licked the bottom of the pot...lol. Thank you so much for your teachings of yet another wonderful home canned food. God bless y'all....
That is fantastic! Way to go!
Thinking of doing some apple pie filling and apple jelly this year. So glad you linked this video from your apple drying video. I will give this a try.
Just found your video and I plan to try it soon. Thank your for sharing.
Hi, Miss Rose. You are an excellent teacher. Thank you. We waste so much these days. Time to lean frugality. I absolutely love your jam pot. I have one in my Amazon cart.
I hope you enjoy it as much as I do mine! I use it for so many things. thanks for your comments.
I love that pan rose! You are so knowledgeable! I love being able to reference your videos.
Dearest Pam - I've been subscribed for quite a while, but have never commented. However, yesterday my hubby and I made 6 quarts of apple pie filling per your instructions and they are so beautiful and each one sealed. It was my first time using clear gel, thank you so much for your precise instructions. Must confess, I made a mistake right out of the gate - I put the apple juice and lemon juice in the pan together. By the grace of God, it turned out perfect. My husband exclaimed the apple pie filling is beyond delicious! Have recommended your channel to anyone I know who cans, unfortunately, too few. My sincere thanks for all you do. Cindy
We are so happy that you subscribed to our channel and that your apple pie filling was successful. Thatnk you for recommending us to others who can. Jim
My grandmother used to make this. I remember her making so many types of jelly. Thank you for the warm memories. God bless!
You are so welcome! So glad it brought back happy memories!
I love that you used the peels and cores that would have otherwise been thrown out to make this beautiful jam. I bet it tastes delicious. 😋 Thank you guys for another wonderful video.
I just received those flexible measuring cups...and they are my absolute favorite! 🤗❤
Aren't they great! I love them too. Thanks so much for your comments.
This worked perfectly. Thank you for inspiring me to make this. It truly is delicious and I made 24 1/2 pints which should last throughout the year for my family. I love using a waste product to get something.
I made my Scrap Apple Jelly from Apple Peels and Cores. It's Beautiful.
So many other videos don't explain clearly what they just did. Some were even putting in Pectin, even I knew we didn't need it. Thank you for your clarity and great explanation as usual.
You are so welcome! So glad the video was helpful.
I love apple jelly and apple butter too. Thanks for sharing :-)
You are so welcome!
We just did apple pie filling and mincemeat from 2 bushel a of apples. I saved all the scraps to make jelly, cooked them up then ran them through my Squeezo and got enough pulp for 9 pints of apple butter. Taking frugal to a new level. Will be doing juice up later and try out jelly recipe.
Thanks for telling us about your successes!
Rose Red I love your instructions . You make it simple and safe . I have learned so much from you . Thank you😀
I run my peels and cores,cooked and add it to what I make into Apple butter. Squeezo I got 40 years ago still my favorite. Going to have to try this instead.
I did this today, too! It worked great!
You are a fabulous teacher and I admire you so much. Thank you for sharing your talents with Us. I made this today and it came out great thanks to you! I did another batch with cranberry juice, too. I even used the leftover pulp to make some apple butter. My grand daughter brought me some apples and I had some from the Cider Mill that were going in the dehydrator so I used all the bits and came out with so much jelly and apple butter! I am over the moon! I even used some of the liquid in a batch of pepper jelly, which is one of our favorites. I am recommending you and your channel to people all the time!!
Mercy and I just learned the other day about the peach peels!you are an info squad!!!thanks a bunch!hoping all's well with you and yours!!!
Looks like liquid gold.....no waste !!
Another beautiful video. I will be enjoying a RoseRedathon soon!!
That made me laugh! Thank you!
I've been saving up my apple and Asian pear cores and peels and my peach peels and finally made some "scrap jelly" tonight. I am absolutely thrilled with how it came out! Though there was far more apple in it than peach, peach ended up being the dominant flavor. The color was beautiful! Thank you for sharing your video. I watched it 3 times before I finally got around to making it.🤣
I have made jam before, but never from apple leavings =) This is just a fantastic idea, Thank you!! I have been wanting to can some apple pie filling but to be honest have been a little afraid to, just wasn't sure about it. Now after having watched that video then this one, OH MY, I just want to get on it!! Thank you so much for making this video, I do very much appreciate it, and both of you!
A little update to share. I made this jelly and OH MY is it delicious!! Thank you so much for sharing this recipe!
You are so welcome! Jim
grateful! Today I did it for the first time, and I loved it, I'll see the final result tomorrow!
Wonderful! I hope you are pleased with the results. Thanks for watching.
I came across your videos yesterday. As luck would have it, I have 2 bushels of apples to process into apple pie filling. Now I can make the jelly too, then feed the leftovers to the chickens. Awesome! Thank you!
Thank you for finding us.
I have a golden apple tree, that I planted last year from a grafted tree. Can wait to have some and follow your lead. Thanks Mrs Pam.
Wonderful!
Nicely done! Definitely going to try this.
gladtidings: Great! Let us know the results. Jim
Just love this video. Filled with wonderful information. I always feel like I’ve come home when I watch your videos. Thanks so much! ❤️
That is such a kind thing to say! Thank you so much, and thanks for watching.
RoseRed Homestead you are welcome. I made the apple peeling jelly. I think it came good. We’ll see how it tastes. It was a nail biter. Question: is there a ratio of water to peelings when cooking them down? I noticed yours started out above the water and I think mine were more submerged. So I may have used a bit more water than you did. Hopefully I cooked it down enough. Anyway thanks for the recipe it was great. I did have to add extra sugar like you did but it did thicken up. It was good information knowing the three things needed to thicken. 1 pectin natural or added 2 acid and 3 heat. I guess you know, you are a great teacher. I like information. 🤩
I've been canning for over fifty years and have never water bathed my jams or jellies either. I've never encountered any issues. When I was growing up my mother had done the same, she wax sealed hers. If there was ever any mold, we just scraped it off and ate the jam or jelly anyway. I'm not recommending this, just saying thats what we did. I will definitely give this recipe a try, sounds delicious!
Yes--our family did that too. But I now try to follow the USDA recommendations as much as possible. There is much more solid research out there than when I was growing up! Thanks for your comments.
What a great idea! Last year I canned pie filling and applesauce. I threw away all the peelings and cores from 20 pounds of apples. After that experience, I need a gadget - your peeler/corer/slicer is in my future. Thanks for sharing all your experience and research.
Wendy: Depending on the time of year and occasion, Pam uses her p/c/s several times a year: Birthdays for her children, holidays, family parties, and guests we have come over for meals. Thanks for watching our videos. Jim
Just love your videos you make it so easy to follow and understand absolutely everything for a beginner to start making jams and canning but also on other videos as well ...thx a million
Thank you very much!
This is so awesome. I made applesauce, apple butter, and used the peels for jelly. They all turned out perfectly. Thank you for your detailed videos, I would not have had a clue how to use those peels in this way!
Tina: We are happy that your canning turned out so great. Thanks for letting us know. Jim
I watched your channel and I love it . I watched you apple peel jelly many times and I did it!!!! I’m so happy! Thank You! You empower me to do and succeed at so many things! Thank You! I would love to send a picture but I do not know how to do that task
I just found you! Have been enthralled. Watched 10 in a row and if I did not have to go check the chickens I would still be watching more. Thank you for so much great content! will be trying many new things!
So glad you found us! Welcome. Loved that you had to take a break to check on your chickens! LOL. Thanks for sharing.
I love using every bit of things! Great video!
We do too! Thanks for watching.
It turned out great! Thank you... Never made jelly before, made apple and peach butter almost every year since I was in my 20's and raising 2 kids, I am in my sixty's now. You inspired me. I have canned for 40 years! I also enjoy your video's . Once again Thank you!
Thank you for finding our channel.
I love my i stant pot and did t know i can water bath with it cant wait to do this
My grandmother always turned them upside down after filling them for about 10 minutes then turn them back over. They will then start popping to seal. We have never had any issues doing it that way. I have some black berry jams from 2016 that still is sealed and those i have opens are awesome tasting. I am gonna try with my apple peels from my apple butter i did today.
Tammy: I have heard that solution form other viewers. Jim
I’m so excited I’m fixin to do this for the first time. I came back here for a refresher and I can’t wait to try it!
It is that time of year--love apple season!
You have the neatest tools, and I’m buying them too. So far, I’ve purchased a jam pan, the silicone measuring cups, and the ph reader. I’m really enjoying your channel.
Sometimes I can this juice in pint jars and it for simmering porkchops with sliced onions, sliced apples and rosemary. Very tasty. I thicken what is in the pan just a little so my husband can have his gravy. I serve with green beans or carrots. I keep all kinds of liquid to use instead of water. Thanks for your knowledge.
Mary: Your example sounds very good. Thanks for sharing. Jim
I want to try this. I haven’t made jams or jelly in years. I want to make marmalade too.
Thank you so much sharing
I finally made the jelly tonight. It came out great! Thank you again for the recipe. :)
Wonderful! Congratulations.
We are getting ready to dehydrate a bunch of granny smiths, and we will be doing this with the peels/cores!
That sounds great!
Fantastic looking Jelly! Enjoy!
Thanks! 😀
I'm excited to try this when I harvest my apples, it looks fabulous. I make a lot of jam and marmalade, using traditional UK methods. Interestingly, I've never, ever had mould using a sterilised, recycled jars (and single piece lids) if the jars are hot and jam hot when filling and sealing. I did however attempt to use, Kilner and a different brand with rubber seal and every one grew a friend on top, whereas same batch, single screw on lids were fine a year later. I'm not a scientist but my understanding is that using 1lb of sugar to 1 pint of fruit mix and generating sufficient heat until setting point is vital. It's turning liquid into a jelly that prohibits the growth of bacteria, I think. Then just like canning, it's the head space and heat that gives you the seal. I don't think the heat of the jam alone is enough to achieve an adequate seal with two part lids. Of course Granny used a wax paper lid and cloth held on with a rubber band. She then smiled as she removed the mould and stated with authority it would never mould again (I know it did). We lived but I'm not convinced, it wasn't luck 😊
Love your Granny story! If the jam or jelly is processed correctly, meaning water bath canned for the prescribed time, mold and bacteria will not grow. It is the cooling down after being hot in the canner that pulls the lid down and creates the vacuum seal.
Perfectly timed for my first large batch apple pie filling project! Love how you described the jell point test - thanks. I watched your pie filling video and now this one to eliminate waste from these organic apples. I also appreciate your describing the failed jelly from just relying on the lid button down. There are reasons why they say to water bath and you told it based on your failure instead of just saying your way was better - very good instruction!
Glad it was helpful!
Thank you so much for the info about sanitizing the jars & boiling vs oven. You are sooo informative with everything. It is very much appreciated.
Thank you.
I will make this for the very first time.
Thank for sharing.
Sounds great! Hope you enjoy it.
Job well done.
Your jelly looks fabulous! I will definitely try this. Thank you for the inspiration. ❤️