HOMEMADE JELLY HELP!

sofl · 12-07-2012, 11:57 AM

My mango trees produced tons of mangoes this past season and I have quite a few bags of peeled, sliced fruit in my freezer. I would love to make some jelly or jam to give as gifts, but I've never made jelly or canned anything in my life.

I've been reading "how to" on the internet, but I trust you guys more than anybody else. Any help would be appreciated. TIA

PS.. does not have to be sugar free.

crazywoman-n-wy · 12-07-2012, 03:38 PM

Sugar Free or not, I would look for Pomona's Universal Pectin, and use it!! I had never heard of it till people started talking about it on this site. Some can find it locally, but if you cannot, you can do a search for it online, and buy it online. It looks (sounds) expensive, but isn't nearly as expensive as it first seems. One box does several batches of jam/jelly, etc.
I finally found it at a local health food store - Natural Grocers.
It does not have to have any sugar added to work, but can be made with real sugar, or your favorite sweetener.

locarbman · 12-07-2012, 05:08 PM

Hi Sofl,

You may find posts #42, 48, 56, and 62 of this thread helpful:

Liquid Stevia ;-)

locarbman... ;-)

PS: I have also found Pomona's Universal Pectin at my local health food store and concur with crazywoman-n-wy's recommendation!

TRULY SUGARLESS JAMS JELLIES

Pomona's Universal Pectin gels regardless of the sugar concentration in the jam or jelly requiring only the calcium naturally present in most fruit to set firmly. A small packet of food grade monocalcium phosphate comes in each box for use with low calcium fruits. Monocalcium phosphate is used as a yeast nutrient in baking and acidulant in baking powder, and as a mineral supplement.

Now jam and jelly makers can easily and successfully make low and no sugar fruit spreads that are thick, healthful and delicious. Pomona's Pectin firmly gels fruit products sweetened with any amount of honey, sugar, fruit juice or artificial sweetener (like liquid stevia ;-). IT WORKS EQUALLY WELL WITH 100 PERCENT FRUIT.

rosethorns · 12-08-2012, 06:07 AM

I would suggest that you have somebody to help you. Somebody who has experience in canning. I'm getting ready to teach my neighbors daughter. It has to be sterilzed very well. There are a lot of steps.

If you are determined to do this alone , please get a good book. Like ball perserving book. There are others also. You really should not do this half way. If you were near me I would teach you.

Pamona is the best pectin in my opinion. It's hard to find. I finally bought a big bag so I have it on hand. There is no sugar in it. I can alot.

Sterilized everything!!! So that you get a great product. I've taught many young women how to do this. A water canning pot is different from a pressure canner.

We have a canning thread on here, it's really just recipes. I can link to it on here if you want it.

Give us a holler and we will help. I hope that helps Sofl .

sofl · 12-08-2012, 09:15 AM

Wow, you guys really know your stuff....

Billie: I'm going to go on a Pomona Universal Pectin hunt this weekend. Hopefully I'll be able to find it locally.

Lowcarbman: The posts you recommended will definitely help!

Esther: That's so sweet of you to offer to help me, I don't know anyone who cans around here. I have been reading a lot about canning on the internet and some sites give some pretty good info and instructions on sterilizing and water canning, but I think I will pick up a copy of the ball canning book as you suggested.

I'm realizing that there is a "Science" to canning and maybe I shouldn't try to tackle this before the holidays, but I will surely try it in the near future.

Another idea I had was to infuse vodka with the mangoes and bottle it in those cute swing top bottles, but I'd much rather have something that's edible, maybe like a salsa or something.

Any ideas of what I can do with the mangoes that will be safe for the recipients?

12-07-2012, 11:57 AM	#1
sofl Senior LCF Member Join Date: Jul 2008 Posts: 79 Gallery: sofl Stats: 190/147/? WOE: Low carb/kinda Atkins Start Date: June 2007	HOMEMADE JELLY HELP! My mango trees produced tons of mangoes this past season and I have quite a few bags of peeled, sliced fruit in my freezer. I would love to make some jelly or jam to give as gifts, but I've never made jelly or canned anything in my life. I've been reading "how to" on the internet, but I trust you guys more than anybody else. Any help would be appreciated. TIA PS.. does not have to be sugar free.

12-07-2012, 03:38 PM	#2
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,455 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	Sugar Free or not, I would look for Pomona's Universal Pectin, and use it!! I had never heard of it till people started talking about it on this site. Some can find it locally, but if you cannot, you can do a search for it online, and buy it online. It looks (sounds) expensive, but isn't nearly as expensive as it first seems. One box does several batches of jam/jelly, etc. I finally found it at a local health food store - Natural Grocers. It does not have to have any sugar added to work, but can be made with real sugar, or your favorite sweetener. __________________ Billie ********* For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16 * My mind not only wanders, sometimes it leaves completely.

12-07-2012, 05:08 PM	#3
locarbman Major LCF Poster! Join Date: Jun 2002 Location: Spokane, Washington Posts: 1,557 Gallery: locarbman Stats: 289/180/185 WOE: Atkins/Maintenance Start Date: September 1998	Hi Sofl, You may find posts #42, 48, 56, and 62 of this thread helpful: Liquid Stevia ;-) locarbman... ;-) PS: I have also found Pomona's Universal Pectin at my local health food store and concur with crazywoman-n-wy's recommendation! TRULY SUGARLESS JAMS JELLIES Pomona's Universal Pectin gels regardless of the sugar concentration in the jam or jelly requiring only the calcium naturally present in most fruit to set firmly. A small packet of food grade monocalcium phosphate comes in each box for use with low calcium fruits. Monocalcium phosphate is used as a yeast nutrient in baking and acidulant in baking powder, and as a mineral supplement. Now jam and jelly makers can easily and successfully make low and no sugar fruit spreads that are thick, healthful and delicious. Pomona's Pectin firmly gels fruit products sweetened with any amount of honey, sugar, fruit juice or artificial sweetener (like liquid stevia ;-). IT WORKS EQUALLY WELL WITH 100 PERCENT FRUIT. Last edited by locarbman; 12-07-2012 at 05:28 PM..

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12-08-2012, 06:07 AM	#4
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,535 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I would suggest that you have somebody to help you. Somebody who has experience in canning. I'm getting ready to teach my neighbors daughter. It has to be sterilzed very well. There are a lot of steps. If you are determined to do this alone , please get a good book. Like ball perserving book. There are others also. You really should not do this half way. If you were near me I would teach you. Pamona is the best pectin in my opinion. It's hard to find. I finally bought a big bag so I have it on hand. There is no sugar in it. I can alot. Sterilized everything!!! So that you get a great product. I've taught many young women how to do this. A water canning pot is different from a pressure canner. We have a canning thread on here, it's really just recipes. I can link to it on here if you want it. Give us a holler and we will help. I hope that helps Sofl . __________________ ______________________________ Esther May we all live our life as long as we want!

12-08-2012, 09:15 AM	#5
sofl Senior LCF Member Join Date: Jul 2008 Posts: 79 Gallery: sofl Stats: 190/147/? WOE: Low carb/kinda Atkins Start Date: June 2007	Wow, you guys really know your stuff.... Billie: I'm going to go on a Pomona Universal Pectin hunt this weekend. Hopefully I'll be able to find it locally. Lowcarbman: The posts you recommended will definitely help! Esther: That's so sweet of you to offer to help me, I don't know anyone who cans around here. I have been reading a lot about canning on the internet and some sites give some pretty good info and instructions on sterilizing and water canning, but I think I will pick up a copy of the ball canning book as you suggested. I'm realizing that there is a "Science" to canning and maybe I shouldn't try to tackle this before the holidays, but I will surely try it in the near future. Another idea I had was to infuse vodka with the mangoes and bottle it in those cute swing top bottles, but I'd much rather have something that's edible, maybe like a salsa or something. Any ideas of what I can do with the mangoes that will be safe for the recipients?