I need a recipe to make make maple jelly.
Thanks to any help
Bill
Waterford PA
I need a recipe to make make maple jelly.
Thanks to any help
Bill
Waterford PA
https://maplefromquebec.ca/recipes/maple-jelly/
Let us know how it works out! Looks intriguing!
Been tapping since 2008.
2018 - 17 taps/7 trees...819l sap, approx 28l syrup
2019 - 18 taps/8 trees...585l sap, 28l syrup...21:1 ratio
2020 - 18 taps/8 trees...890.04l sap...gave away about 170l, 30l snafu'd....23l total for me from approx 690l
2021 - 18 taps/8 trees...395l sap, 12 l syrup
2022 - 18 taps/8 trees....7 sugars 1 red due to #2 having surgery so had the season off....582l sap, 18.5l syrup
2023 - 18 taps/8 trees...all sugars again. 807l sap, so far approx 14l syrup
https://www.geniuskitchen.com/recipe/maple-jelly-48151
This follows what they say in the New York Confectioners Note Book.
backyard hobbyist
Mason 2x3 w/AUF
2020 - added small vacuum and gravity 5/16 tubing and sap sacks
N 42* 18' 31."
W 79* 34' 15."
https://www.saptapapps.com/map/31868...-aab748a6394e/
Thank You for your help
We have made 3 batches of jelly. All came out well, each time we modified it a little bit.
4 cups medium syrup, heat to 180 degrees.
Mix Genugel in half cup cold water in a pyrex measuring cup with electric mixer while syrup is heating up. 2 to 4 minutes
at 180 we put the mixed genugel in and stirred it in.
We went slowly to 218 degrees and skimmed the froth off and poured jelly (still liquid) into 7 oz. containers.
I may try warm water to make genugel mix easier
The flavor is great, I like it on toast.
I bought the genugel from a CDL dealer
Bill Phillips
How long does it take jam to set? I followed the recipe in the NY State Confection Sugar and heated up to 220. And if does not set what is the recipe to try again. If you are using pectin you can remake it by adding more pectin/sugar. Can that be done with genugel and if so how much genugel?
It should set up as it cools. You should be able to see it on your spoon or funnel as you fill your jars. You can reheat and add more genugel. The 2 teaspoons per 1/2 gallons works well for me unless I add something such as raspberries or jalapenos. One tablespoon usually works for those. You will have to experiment to see what works for you.
I would check for what temp the syrup boils at before you add the water and genugel and only go that high to finish it. If you go higher it will crystalize the same as syrup does.
Smoky Lake 2x6 dropflu pans and hoods on homemade arch
Smoky Lake 6 gallon water jacked bottler
Concentric Exhaust
250 Deer Run RO
325 taps
I think the problem may be not enough genugel. I followed the recipe by NY State Confectionary book which is 4 grams for 1/2 gallon ( which is only one teaspoon). Going to reboil the jars that did not set and add one teaspoon of genugel. This should set it up!
If you don’t mind what is your ratio of peppers to maple jelly?