The Jelly recipe I used for both of these:
4 C. Juice (I used about 3.5 cups juice or wine with 1/2 cup lemon juice)
4.5 C Sugar
1 Packet pectin (I used liquid pectin)
Follow the instructions of your pectin. For the liquid pectin I used called to bring the juice and pectin together to a boil, add sugar. return to boil. Once hard boil, set 1 minute timer.
Remove from heat and ladle into prepared jars. Water bath for 10 minutes.
Hey ya’ll, I’m Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you’ll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart – to share this beautiful life with others and teach them the lessons we’ve learned along the way. Welcome to our journey, friend. I am so glad you’re here.
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Leesville SC 29070
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PRODUCTS WE LOVE – You’ve probably heard me talk about these things a million times, so here’s where you can order them (and get a discount with my code!):
– Greenstalk Vertical Gardens (Use code “ROOTS10” for $10 off your order): https://rootsandrefuge.com/yt-greenstalk
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– Growers Solution: https://rootsandrefuge.com/growers-solution
– Neptune’s Harvest Fertilizer: https://rootsandrefuge.com/neptunes-harvest-fertilizer
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32 Comments
Glenn and friends is a great channel here on YouTube. He cooks recipes from old cookbooks viewers send him
Shame you didn't have some white grapes to squeeze or white grape juice to mix with the wine to make up your quantity. Probably would have been a closer match. But I hope it turns out good anyway for ya.
Before today I only knew about the fish kind of tuna. Thanks for teaching me something new!😊💞
My friend won our local pie fest with her Prickly Pear Apricot pie last year. I got some prickly pear apricot jelly she made this year and its so yummy!
Great informative video Jess loved watching
I was cleaning out my freezer the other day & my 18 yr old grandson was helping me. He pulled out a bag if Chicken bones. The look of confusion was hysterical🤣. I know he thought his old GMA was really weird keeping chicken frozen in the freezer until I explained to him I keep them until I have enough to make broth. Have not, want not👍🙏
This past spring I made lilac jelly, I have a huge bush. It is tedious to pluck each flower off, but the taste is awesome. Tastes just like it smells, weird right. And like your prickly pear jelly the lilac jelly is the prettiest shade of pale purple. Love watching you, so inspirational!
Do you use a bread machine when you bake your bread?
When grandma made jam or jelly she never canned it. Once it set she poured hot paraffin wax over it to "seal it". We ate that for years and years. The fun was getting to chew on the wax that still had some jam on it when she opened a new jar!
I am hust wondering Jess how do you eat those jellies? Do you eat it by the spoonfull? Never heard about vine jellies so it would be interesting to know how you use it. Thank you
Favorite cookbooks would include a 2-volume set called Meta Givens cookbooks. Includes every category. And includes how to prepare the whole carcasses of many animals, including wild game.
Thank you Jess for sharing.❤
Jess, you really hit topics I enjoy. Starting with cookbooks and especially vintage cookbooks, they really are snapshots of history. My mom had my grandmother’s Rumford Cookbook (Rumford was and still is a Baking Soda company). So many good solid recipes, and it even had a chapter on cooking for those who were sick and under a doctor’s care.
Then you went on to jellies and gift giving. Girl I have to tell you jellies are my jam! 😂 I started last year, when I bought peaches for a good price so I made jam. I like making unusual recipes. The previous season I bought Lavender jelly at the farmers market and the farmer said to put it on goat cheese and serve with crackers, so good! So I made a batch. .As I live on Cape Cod and at our beaches and dunes we have beach plums that grow wild which you can forage for in late summer. It makes an amazing jelly. In the 50s and 60s we were so famous for it there was a consortium that you had to get approval from to label retail jars as Cape Cod Beach Plum Jelly. I guess people use to get serious when it came to their jelly. I made a double batch this year. Now my friend an elder Italian-American lady told me that they would save any leftover wine from their dinners, and when they had enough, they would make a batch of jelly. The funny thing about me making these jellies and jams is that I hardly ever eat it. I pretty much give it away, I just like making it.
Look at me rambling on about jelly. Thank you Jess, I really enjoyed this video.
So this may be silly, but I often prepare the maximum amount of jars that I can fit in the canner, even if I don't think I need that many. I fill the jars as much as I can and any leftover jars I fill with water and I can that. Jars don't take up any more room filled than they do empty, and I guess I figure it doesn't hurt to have clean water on hand. 🙂
I feel the same way about old cookbooks & also old quilts. You are touching lives from the past & it's the biggest thrill.
Please, please, please share what you are prepping for school lunches! I would love a school lunch video!
I love that I have a lot of my great grandmother's recipes that she hand wrote. I also found a letter her friend Hazel (who I don't know) wrote to her with a zucchini bread recipe that I made, and it was so good! She put dates in it. I had never seen a recipe like that before. Old recipes have a magical feeling lol ❤
I have several old cookbooks. Some from the 20's and one from the 1800's. They are all in storage but when I run into them I will be bringing them home with me. Thanks Jess.
Make some homemade biscuits to gift with those wine jelly jars, yum yum. Love that with beef stew.
My family makes fun of me when I find old cookbooks! I get so excited. I can't get enough. I would love to find one like yours one day 🤗 have a blessed day
Hat a great video! Im familiar with Tuna juuce & yes uts very good but i dint know how to make it. Would 💕 live ti learn one day😮😊😊
Christmas is not about 💰 💵, I'm sure most people would (or should) appreciate something made with love than something manufactured 😊
Dickson Street Bookstore FTW! Chris bought a copy of The Hobbit there which was printed in 1969 in the 90s and Grady just read it recently. 💜
I love cookbooks. My mom had an old very thick cookbook. Eventually the covers fell off. I used to copy recipe out of it as it was loosing pages and deteriorating. I was probably 8 the first time I started using it. I do believe my brother still has it at our childhood home.
You should make White wine mini Bundt cakes to go in the Christmas baskets😮
I love prickly pear margaritas. And my favorite cookbook is the Fannie Farmer cookbook. I've used it for most of my marriage-51 yrs worth.
Oh my goodness! I found a recipe organizing book from the 40s at the junk shop that was full of handwritten recipes. I feel the exact same way about this book being a treasure. All I know is her name was Loretta and she lived up north. It even has a recipe for hot dish written on a restaurant receipt! How it made its way to southeast Texas, I’ll never know but I hope somehow she knows how much I love it.
Enjoyed the video
One of my go to cookbooks, Joy of Cooking. My mom gave me hers in 1978 when I was a new mom. The best recipe I go to is the peanut butter cookies. They are the best ones I've ever baked or eaten. Erma was friends with Julia Childs when she was writing her cookbook in France. She apparently never tried most of these recipes herself so Julia Childs decided she would cook all her recipes in her own book Mastering the Art. Just a bit of trivia. I'm doing some gifts baskets as well. The wine would be a great addition. Tnx for the idea Jess.
Math LOL me either
@06:45 I completely understand that feeling ✊🏾 My mom passed away some years ago and this year I found her handwritten cookbook of her own and curated recipes. It was instant nostalgia remembering the days my mom would whip up a masterpiece from it!
When I wanted to learn to can, it was important that I got a canner with a story. So I found a vintage white enamel pot with the original instructions inside at a thrift store. As you’d imagine, there are lots of little notes and corrections. I like to think that I’m continuing on the pot’s legacy