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Old October 21st, 2016, 06:20 PM
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Default Maple jelly

Made my first ever maple jelly the other evening for the Royal. Not sure if it is what they are looking for but we'll see.At first i thought it was to runny or loose.I never maid it or had any before so just not sure.When you tip the jar it almost looks liquid but actually it is in a semi liquid state,kinda like a looser jelly.Not to hard to make. The biggest problem i had was whisking the genugel in the cold water. Had I known I would sprinkle it in slow while i whisked.Few pics of all the entries for the Royal.
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Last edited by jimsudz; October 21st, 2016 at 07:55 PM.
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Old October 21st, 2016, 10:19 PM
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Hey Suzy, is there a reason why maple jelly is stored on its side ?
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Old October 21st, 2016, 10:26 PM
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It makes it pour easier. New phone
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Old October 21st, 2016, 10:54 PM
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How did it taste? Never heard of maple jelly till now.
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Old October 22nd, 2016, 06:37 AM
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Quote:
Originally Posted by regor0 View Post
How did it taste? Never heard of maple jelly till now.
Delicious of course. Just like syrup but in a spreadable form.Not a lot of producer around my part make it. I have been at a few fairs and people have asked for it but none of us produce it. I don't think it is a big seller with the younger crowd but I will try to have some for the fair season. Maple jelly must be more popular in Canada.
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Old October 24th, 2016, 09:38 AM
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nice spread of goodies sudz, good luck on the judging!

question, can normal pectin be used or is genugel the only acceptable jelling agent? how difficult is it to make?
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Old October 24th, 2016, 09:48 AM
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Found a recipe yesterday.
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Old October 24th, 2016, 09:52 AM
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I am quoting this right from the North American Maple Syrup Producers Manual 2nd edition. "Regular pectin normally used for other jellies will not work with maple syrup".
Only Genugel CP Kelco which is available from maple equipment dealers.
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Old October 24th, 2016, 10:01 AM
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1 tablespoon or less of Genugel is sufficient for a half gallon of syrup. Which will yield 7 eight-ounce jars of jelly. Whisk the Genugel into 2 cups or more of cool water. When completely dissolved, add to a container with at least three times the volume of the amount of syrup used since it will foam extensively while boiling. Boil the mixture to 6 to 7 degrees above the boiling point of water. Reduce heat, gently skim the surface, and ladle immediately into containers. Fill the containers gently to avoid air bubbles in the jelly. Experiment to find the right proportion for the desired thickness of jelly. A hot water bath for 10 minutes for canning.
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Little sugar house has a 28x66 flat pan.
Big Sugar house has a 3x8 pan with dividers and auf.
Two Yamaha Grizzly atv's.
All taps on drop tubes into buckets.
Smoky Lake Filter/Finisher/Filter.
Smoky Lake Crescendo Auto Draw.
Brother-in-law for a partner in crime.
Wife and 4 kids.
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Old October 24th, 2016, 01:25 PM
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Quote:
Originally Posted by jimsudz View Post
Made my first ever maple jelly the other evening for the Royal. Not sure if it is what they are looking for but we'll see.At first i thought it was to runny or loose.I never maid it or had any before so just not sure.When you tip the jar it almost looks liquid but actually it is in a semi liquid state,kinda like a looser jelly.Not to hard to make. The biggest problem i had was whisking the genugel in the cold water. Had I known I would sprinkle it in slow while i whisked.Few pics of all the entries for the Royal.
Very nice display Jimsudz looks like you take making your value added products seriously good luck at the Royal.
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Little sugar house has a 28x66 flat pan.
Big Sugar house has a 3x8 pan with dividers and auf.
Two Yamaha Grizzly atv's.
All taps on drop tubes into buckets.
Smoky Lake Filter/Finisher/Filter.
Smoky Lake Crescendo Auto Draw.
Brother-in-law for a partner in crime.
Wife and 4 kids.
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