Gardening By Cuisine: How to Make Jelly and Jam
In this video Patti Moreno, the Garden Girl, shows you how to make a delicious Jelly or Jam from fruits around the homestead. Be sure to check out www.gardengirltv.com/messageboard and the Ezine at www.urbansustainableliving.com Distributed by Tubemogul.
Comments
Good job Patti !
I did not like the store bought pectin.I want to make it as natural as possible.It look like you were more worried about flirting with the camera.
Patti, does your jelly recipe have good shelf life? What I mean is, can you store it in your pantry (once sealed), or does it have to be refrigerated? I’m experimenting with some jellies made from wine; i.e., chardonnay, merlot, malbec, etc., for this summer’s farmers market – this will be my first venture. Any help will be appreciated!
You have a natural garden, then you ruin your jelly by adding Jello poison. WHATS THE POINT????
yeh but the difference is i would ride her
not you though
you get none of my penis.
this is actually quite cool though
i wanna try making some.
She doesn’t reply? Does she? lol
at least she is skinnier than you
she sure liked sucking that spoon
Where did you find THAT pureer???? OK im french…. puier?? Not electricy…. Can you tell me where?
You can make pectin from the rind of citrus fruit or tart apples. This would be the more sustainable approach, store bought pectin will not be a natural as homemade pectin from organic fruits.
Stick lemon skins and membranes in a jelly bag, boil and then squeeze out the pectin. Works great.
Very nice video! I like your style!
I’ve actually had a hard time finding natural pectin. I’ve read that you can make your own liquid pectin with tart, unripe apples, but how would you use that when making jams and jellies? Like, how much liquid pectin to how much juice?
Did you just put the blueberries in the frezzer, or did you quick frezze them with dry ice?
Thanks for all your wonderful inspiration!
You didn’t explain the the sealing process, like what kind of jars and also why you were putting them into the Pressure cooker. What happens when you place it in the cooker? That kinda of stuff was left out.
it looks like fun…….yum
Love the video!! How old are your grape vines? Mine are just about 4 years old and aren’t producing yet anywhere near your harvest. I hope that it’s just a matter of time. The jars look sp oretty with that jelly in them. Great job on another super fun video.
or you could just go to the shops and buy the ingrediants, duh!?
Try donating some labor to someone who has a garden or signing up for an allotment garden. And the B comment is not nice. You need some manners, I am a real person with real feelings.
Isn’t it great that only financially well off people are able to make jam/jelly! Imagine lving in a flat with no garden bitch!
Do you think Mulberry jam would be good? I was curious as there is a tree at the edge of the property and the berries aren’t that bad to eat. Also in the South here people make kudzu blossom jelly it is very good!
Oh, nice. I am thinking of my dear mummy who did very yummy jam. But she sealed the jars by pooring melted wax(or similar) on top of the jam. I have no recollection of her boiling the jars…
nice patty you sure do know how too do alot thats intresting ive never seen anyone make that before learn knew things everyday.thanks
Looking amazing as always! We never have enough blueberries to make anything out of them, they’re too tasty raw. Blackberry and strawberry jelly on the other hand (mostly jam for strawberry), make up 80% of our preserve needs for the year. The other 20% is plum from our tree out back). I’ve only had store bought a few times, pales in comparison.
Tiny jars though, we do pints and I think we go through two a month for sure. Of course we’re a family of 4 and everyone loves PB&J!
Thanks!
BUT, if she didn’t strain off the pulp and peels, she would have “Jam”. She was making “Jelly”. Jelly is just thickened juice. She could have used the pulp and peels and added a bit of water and made jam though. That would have eliminated all waste.
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