Apple Cider Jelly

This week we joined the Crispin family at Kara's Parent's house in Oregon.  It was an amazing week of sunshine, river rapids, beach waves, and food.  Lots of food.  All the food was fresh and amazing - garden fresh veggies, fresh caught crab, delicious Columbia Valley wines with cheese, and lots of peanut butter and homemade-blackberry-jam sandwiches to fill in the gaps.

On Saturday, we joined in on the family tradition and helped with the fall cider pressing!  About 4 families get together with their apple crops, and everyone helps with the pressing.  It only took us about 3 hours to get 90 gallons!!  Then we all sat down to a taco lunch, and took our juice home for canning - we brought home 25 gallons.  Kathy let me take about 7 gallons home, including a 'raw' gallon for making jelly.  She said that fresh-pressed-cider jelly is delicious, and I could just look up the regular apple jelly recipe and use that.

Well guess what?  No regular Ball apple jelly recipes are available.  With the advent of their new Jam Maker, now most of the basic recipes have been re-written for that!  Of course, you can probably still use the old method with the new recipes, but I'm not a master jelly maker, and I wasn't sure if the amounts would be the same whether using the machine or doing it by hand.

They do have their pectin calculator online, so I used that to get my amounts.  So here I have the recipe from the Pectin Calculator, written out nice and neat for future reference.  I'm presuming that it would be the same as the Original Ball Canning Apple Jelly Recipe, using pectin to thicken (not the boil-to-gel method)

For every 2 (8 oz) half pints, you will need:	Traditional	Reduced Sugar
Apple juice	1 1/2 cups	1 1/2 cups
Ball® RealFruit™ Classic Pectin	2 Tbsp	2 Tbsp
Granulated sugar	1 2/3 cups	1 cup

Apple Cider Jelly 

(this is a 5x batch which should yield 10 half-pints or 5 pints)

7.5 C  fresh pressed apple cider (or store bought cider or juice)

5 C sugar (this is reduced sugar since our cider was very sweet.  Use up to 8C sugar if necessary)

10 T Classic Pectin 

Since our cider was already pressed, we start with a juice measurement.  If you have whole apples, you'll need to look up how to prepare them to get juice.

MAKE YOUR JELLY

1. PREPARE waterbath canner, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe.
2. COMBINE prepared juice in an 1 gal stockpot. Gradually stir in Ball® RealFruit™ Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Process in hot water bath for 10 minutes.

*If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated by the altitude chart.

QUICK TIP: Adding up to 1/4 tsp butter or margarine will reduce foaming.

The Great Pectin Debate - liquid vs. powdered - with Jalapeno Jelly Experiment

Jalapeno Jelly - a bit too green...

So, it was inevitable - soon after starting to can, I start reading recipes that called for ONLY liquid pectin, or ONLY powdered pectin.  I checked online, in my Blue Ball Cookbook, and everyone says NOT INTERCHANGEABLE!!! 


But why?  Liquid pectin is usually well over 2x more expensive, plus you need more of it, which makes the cost go up even more.  Powdered pectin can be bought bulk in a jar, which makes it even cheaper than per box.  I wanted to know for sure whether or not I could convert a liquid pectin recipe to a powdered one.  So I did a little experiment.


Below is a recipe for Jalapeno Jelly from my friend Naomi S. - basically the one from the Ball Blue Book, but with the addition of a bell pepper to give the jelly more chunks. (I didn't have a bell pepper on hand, so my jelly is rather chunk-less)  I had enough jalapenos to make 1 batch, so I divided it into 2 half-batches.  One would use the original liquid pectin just as the recipe states, and the other I would try to convert to powder.


Short Story - both batches turned out perfectly.  Below I will list both recipes and you can take your pick!!


Longer story - it is true that you cannot just substitute liquid and powdered pectin, because they work in different ways.  You have to change the recipe.

• For liquid pectin, you bring all ingredients to a boil, boil for 10 minutes, then squeeze in the liquid pectin, boil for 1 minute, then process.
• For powdered pectin you bring all ingredients (including powdered pectin) except sugar to a boil.  add sugar all at once, boil 1 minute, then process.

 So that's what I did.

• For the original jelly recipe, I brought it all to a boil for 10 minutes, added liquid pectin, boiled 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, perfectly stiff jelly after boiling bath.  
• For my experiment recipe I brought everything except the sugar to a boil, added sugar, returned to a boil for 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, jelly still slightly liquid straight out of the bath, set very firm by morning.

Fini!  Code cracked, mystery solved.  I'm still not sure why they need 2 kinds of pectin, or why one would be preferable to the other.  I've heard that the powdered pectin lends a dark/muddy tint, and it certainly looked that way in the pan - darker than the liquid pectin batch.  But the processed jars look the same to me.  I did use the food coloring to help with the color on both batches.  Cooked jalapenos are not very pretty.  Think 'overdone broccoli'.


Please feel free to use the recipe below to make Jalapeno Jelly out of liquid or powdered pectin, and enjoy the fruits of your labor!! Another bonus of using the powdered pectin, is that you don't have to cook 'n' stir for 10 minutes!!

Jalapeno Jelly - using liquid pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar
2C white vinegar, divided

2 pouches liquid pectin 
3-5 drops green food coloring

1. Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, SUGAR and remaining vinegar into a sauce pan.  
2. Bring to a rolling boil for 10 minutes.  Add pectin and return to rolling boil for 1 minute, then remove from heat.  Stir in food coloring, 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
   
3. Pour into hot jars, adjust lids and process in boiling water bath for 10 minutes.

Jalapeno Jelly - using powdered pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar - pre-measured into a bowl

2C white vinegar, divided

1 box powdered pectin (6 tablespoons from a bulk jar)

3-5 drops green food coloring

1.  Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, PECTIN and remaining vinegar into a sauce pan. 
2. Bring to a rolling boil, add sugar all at once, then stir until melted.  If your jelly starts to set immediately (mine did) you might find it helpful to use a whisk.  But it will all melt eventually, so don't worry.  Bring back to a rolling boil for 1 minute, then remove from heat.  Stir in food coloring 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
3. Pour into hot jars, adjust lids, and process in a boiling water bath for 10 minutes.