Canning: How To Make Green Grape Jelly
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????. Welcome to my Happy Apple Core Homestead. In today's video, I show you an easy way to make homemade green apple jelly. ❣️ I love sharing from my homestead kitchen easy grape jam, grape jelly recipes. I hope you enjoy this video as much as I did creating it for you.
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Foraged Recipes: Concord Grape Jelly- Easy Jam Recipe | Last Minute Laura
Hello friends and welcome back to my channel. If you’re new here, Hi! My name is Laura, and I make videos on all kinds of handmade things. Today, I am going to show you how I made a simple syrup infused with wild rose hips, and chamomile.
Episode: 21 Year: 2020
Date: Tuesday, October 13, 2020
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Rosehips are the fruit of the rose bush. You can find them on your garden variety roses, but I like foraging in nature, so these ones are from a huge vining wild type of rosebush in my area.
You can see here, the way I processed the fruits before using them, by cutting the ends off.
Here, you can see how big and fibrous the seeds are.
For some recipes you have to remove the seeds, but for this one, I left them in.
Rosehips are super high in vitamin C.
They start small and green, but as the summer draws to a close, they turn yellow, orange, and eventually red. They swell up, and look like little weird apples.
So, next in a bowl, cover them with water, and leave it in the fridge overnight.
(this will encourage any creepy crawlies to leave the fruit.
In the morning drain the water rinse the rosehips off, and they will be ready to use.
And these are all the supplies I used:
Jars, I used these little ones 250ml and 500ml; Sugar (I used 6 cups); A measuring cup; Kitchen tools; A whisk, tongs, big wooden spoon; pots; Towels; Cheese cloth; A strainer; Water
After rinsing the grapes and apples, add them to the pot, cover with water. I added 1 cup o water and 1 cup o sugar at this point. Set to high heat. Then I turned the oven on to 200 degrees
Next I washed all of my jars, and placed them on a baking sheet. The lids and rings were added to another pot, covered with water, and placed on the stove. I then placed the jars into the oven, to heat up, and sterilize the jars.The rings and lids were sterilized in the boiling water.
After the mixture softened into a consistent texture, I passed it through the metal strainer without cheesecloth, just to remove the seeds and skins.
I then added the remaining 5 cups o sugar to the mix, and returned it to the stove. I boiled it for about 15 minutes.
Then I cut some cheesecloth to fit my strainer, and prepped my strainer and bowl for when the grapes were ready to strain. I passed the thick liquid through the cheesecloth and strainer, which took a very long time (2 1/2 hours). I then returned the strained liquid to the stove, and brought it to a boil.
I skimmed the foam/ scum from the top, and reduced the heat once clear.
I took the jars out of the oven, and immediately ladled in the syrup through a funnel.
Once full, I used the tongs to pick out a lid and ring, and I put them on the jars, and screwed them on, not too tight, but snugly. I repeated this a few times, until I ran out of syrup. I placed the jars on a rack to cool, and waited for the “pop”. That pop is the sound of the airtight seal sealing the jar. Then I labeled them, and that's it.
Thank you so much for watching all the way to the end friends. If you did manage to make it this far, comment any preserving or foraged recipes! I am so into this preserving awesomeness now. I need recipes!
See you in the live stream tomorrow morning @ 7:00am Eastern, and if not, I hope you have an awesome week! See you next time! Bye!
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#concordgrape #grapejelly #preserving #jelly
Turn Your Bunches of Grapes into Beautiful Pink Champagne Jelly
Amy Richardson shares how to turn the mounds of grapes growing on your back fence into delicious, and beautiful homemade jelly.
Find more recipes from Amy at greattastebuds.wordpress.com, or on Instagram, @greattastebuds.
Get the full recipe here: