How to make a jelly bag

This article was co-authored by Robert Dhir, MD. Dr. Robert Dhir is a board certified Urologist, Urological Surgeon, and the Founder of HTX Urology in Houston, Texas. With over 10 years of experience, Dr. Dhir’s expertise includes minimally-invasive treatments for enlarged prostate (UroLift), kidney stone disease, surgical management of urological cancers, and men’s health (erectile dysfunction, low testosterone, and infertility). His practice has been named a Center of Excellence for the UroLift procedure, and is a pioneer in non-surgical procedures for ED using his patented Wave Therapy. He earned his undergraduate and medical degrees from Georgetown University and was awarded honors in pre-medical studies, urology, orthopedics, and ophthalmology. Dr. Dhir served as chief resident during his urological surgical residency at University of Texas at Houston / MD Anderson Cancer Center in addition to completing his internship in general surgery. Dr. Dhir was voted Top Doctor in Urology for 2018 to 2019, one of the top three Best Rated Urologists in 2019 & 2020 for Houston Texas, and Texas Monthly has named him to the 2019 & 2020 Texas Super Doctors Rising Stars list.

There are 8 references cited in this article, which can be found at the bottom of the page.

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A catheter may be used if you are having difficulties urinating on your own due to an illness, a disease, an injury or an infection. [1] X Research source You should only insert a catheter at the recommendation of your doctor, and if possible, have the catheter inserted by a trained medical professional. If you need to insert a catheter at home, you will need to gather the necessary supplies and insert the catheter properly, being extremely careful to follow sterile guidelines. Only insert a catheter yourself after instruction from a trained nurse or physician. [2] X Expert Source

Robert Dhir, MD
Board Certified Urologist & Urological Surgeon Expert Interview. 23 September 2020. You can then address common issues that may arise with the catheter so it functions correctly.

How to make a jelly bag

Red currants are a rare summer find. If you’re lucky enough to have a bush at home, or your farmers’ market carries these tiny and delicious berries when in season, try our recipe for a simple jelly and enjoy the sweet and tart flavor of this delicious fruit all year round. If the currants you find still have stems on, don’t bother picking the fruit off as the stems themselves have pectin, which will further help the fruit to achieve a better gel. Plus, the stems add some tannins to the mix, which are the compounds at the root of the attractive astringent flavor in, for example, wine and coffee. If your currants are already picked, you’ll still get a beautiful jelly.

Made with fruit, sugar, and water, this jelly doesn’t need the addition of store-bought pectin, as the currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel and texture without the need to add any stabilizer agent. The result is a delicious jelly with color as brilliant and bright as that of the fruit. We use measurements for a small-batch recipe as currants can be both difficult to find and expensive—unless you grow your own. But if you are blessed with an abundance of them, simply double the recipe.

This easy jelly is delicious serve alongside game, venison especially. But it pairs well with roast lamb, beef, and cornish hens. Use it on toast, scones, English muffins, or as an addition to your cheese plate. Before you start, make sure to have at hand jars that are suitable for sterilizing.

Transform the tart flavor of crabapples into a delicious homemade crabapple jelly. Crabapples have enough natural pectin so no additional pectin is needed for this crabapple jelly recipe.

How to make a jelly bag

One of the fruit trees on the edge of our property is a crabapple tree. These are often planted along with traditional apple trees to help with pollination. They are hearty trees that don’t require much care.

Both crabapples and apples are in the Rosaceae family, and members of the Malus genus. Crabapples are small trees often reaching about 15-to 25-feet at maturity. The fruit is under two-inches in diameter and the flavor is very tart. My crabapples ripen before the rest of the apple trees, so I like to take advantage of their ruby goodness.

How to make a jelly bag

With a little sweetening, crabapples can be transformed into a delicious crabapple jelly that can be enjoyed on homemade bread, swirled into yogurt or paired with roast pork.

Tips for Making and Canning Homemade Crabapple Jelly

Crabapples have enough natural pectin so no additional pectin is needed for this crabapple jelly recipe. Pectin is a naturally occurring complex carbohydrate in fruit that is concentrated in the fruit’s skin and the core. When pectin is cooked, it thickens to a gel.

Select firm crabapples with no signs of insect or worm damage.

Unripe fruit has more pectin than ripe fruit, but ripe fruit has more developed flavor. So try to mix about 75% ripe fruit with 25% under ripe fruit. You can tell if an apple is ripe by cutting it open and looking at the seeds. A ripe crabapple will have brown seeds and an under ripe apple will have light colored seeds.

How to make a jelly bag

Allow time for the crabapple juice to strain

When making juice or jelly, I typically split the process over a few days to allow extra time for the juice to strain completely. This is even more important with crabapple jelly because you want to get as much of the natural pectin from the juice as you can so your jelly thickens up properly.

How to test for jelly stage

If you are new to making jelly, the NCHFP website has a nice description of how to tell when the jelly point has been reached: Testing Jelly without Added Pectin.

  • Temperature Test: Use a candy thermometer to monitor the temperature of the jelly. Jelly stage is when the temperature of the boiled juice is 220?F.
  • Spoon or Sheet Test: Plunge a cool metal spoon into the boiling jelly mixture and lift the spoon out sideways so the liquid drips out. The jelly stage had been reached when the liquid forms two drops that flow together into a sheet that hangs off the edge of the spoon.
  • Refrigerator/Freezer Test: Place several plates in the freezer before you begin making your jelly. To check for jelly stage, place a spoonful of hot jelly onto the cold plate and let it rest for 30 seconds. Tip the plate to one side. Jelly stage is reached when the mixture gels on the cool plate and doesn’t run down the plate when tipped.

Cooking time will vary with each batch because the natural pectin level is different in each individual apples. I use all three testing methods but rely on the freezer plate method for the final check.

Steps for Making Crabapple Jelly

Wash the crabapples plain water, remove stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds for this recipe.

How to make a jelly bag

Extract the crabapple juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups. Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples.

Strain the juice from the cooked fruit, add sugar, and boil until jelly stage. Then follow the remaining steps outlined in the recipe below to can your crabapple jelly.

Pear Jelly was the perfect way to use up the rest of the pears that were slowly ripening in a bag by my back door. We had a lot of pears, and you can only eat so many. After giving a lot of them away, and making Pear Gorgonzola Bites, some muffins and lots of salads, I still had a lot of pears. This jelly used them all up. Which is good, because when they all get ripe at once, there’s just no way we could eat them all.

How to make a jelly bag

Jelly Making vs Jam Making

I’ve made a lot of jam, but always hesitated to make jelly because it seemed complicated. What with having to extract juice from the fruit first. The first time I decided to tackle jelly making was Grape Jelly from our homegrown grapes. It turns out that there’s nothing complicated about jelly making. There is, however, a little passive time involved while you wait for the juice to extract. And passive time means you can get some other stuff done. (or not).

When making jelly, you use the whole fruit, skin and all, because the skin contains a lot of the fruit’s pectin. So there’s a little less effort required when it comes to peeling, coring, and chopping than if you were making jam.

If you want to make some jelly, The Old Farmer’s Almanac has some great info and tips. How to Make Jelly. This recipe comes from the Bernardin Complete Book of Home Preserving, which has over 400 recipes.

How to make a jelly bag

This Jelly is Not Just For Toast

I love the jewelled colours of little jars of jelly, all lined up neatly in the pantry. And they make great homemade gifts, too. Besides just toast, you can use this pear jelly as a glaze for meat or poultry. It also makes a great Asian style dipping sauce when mixed with some soy sauce and rice vinegar. Toss it, along with some balsamic vinegar, on winter squash before roasting. It’s delicious stirred into plain yogurt or hot oatmeal, too.

UPDATE: Our lunar angle calculator has now moved down to the Calculations section of the guide.

The Shenkuu Lunar Temple is a daily where you analyze the position of Kreludor and Neopia on an astrological map to guess the phase of the Kreludor.

Finding the Phase

As a first step, make sure you click on the link to view the actual puzzle page. Not doing so will leave you with incorrect angle information.

As Kreludor moves around Neopia, it forms an angle between three points. Zero degrees is a straight line from the sun through Neopia to Kreludor. As the moon orbits clockwise around Neopia, the angle increases. This results in the changes in the phases of the moon.

To find your exact angle measurement, you must dig through Neopets Source Code. To do this, the most common method is to click on a blank area of the page and select “View Page Source” or something similar. This will depend on what browser you have. If you have trouble, try looking for a “View Source” option under the “View Menu”.

Now search the source (Usually Control + F or CMD + F) for "&angleKreludor". You should then see some code like this line: angleNeopia=144&angleKreludor=169&viewID=2. You will want to pay attention to the number following angleKreludor=, in this case it is 169.

Calculations

Now you will need to find which phase of the moon Kreludor is at. To do this, take your angle measure (found in the above step), and divide by 22.5. This number may be a decimal, so you will need to be able to round. If the number after the decimal is 5 or greater, you will add one to the number before the decimal and drop all numbers after the decimal. If the number after the decimal is 4 or less, you will drop all numbers after the decimal. The resulting number will tell you which phase of the moon the Gnorbu is displaying for you if you use the chart below. If the rounded number is 0 or 16, it will be a full moon, but if it is 8, there will no visible moon. If your head is spinning from all of that math, then simply enter your angle in the calculator located in this guide!

8 9 10 11 12 13 14 15
0,16 1 2 3 4 5 6 7

Calculate Your Phase

Use the instructions above to obtain your angle, and then plug it in below:

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How to make a jelly bag

It’s pretty much universally accepted that no Thanksgiving spread is complete without a cranberry condiment of some sort. My grandma Bunny was partial to a raw cranberry-orange relish she made with hand-cranked countertop grinder (I do wish I had her recipe, but both she and it have been gone since I was 15). My cousin Angie makes the same cranberry jello mold that her mother always used to make. My own mother has always been a secret fan of the standard canned stuff, not necessarily announcing her preference to people outside the family, but always ensuring that it appeared on any holiday table at which she ate.

In recent years, as I became enamored with the idea of making myself what I once mindlessly bought, I experimented with varieties of homemade cranberry sauce. I made whole berry compotes with fresh vanilla bean. I did an apple-cranberry sauce. I even tried that cranberry jello mold. As delicious as they all were, none were quite right.

How to make a jelly bag

That is, until I determined to make a very simple cranberry sauce, using just fresh berries, a splash of apple cider and sugar. Essentially, I resisted the urge to fancy it up. After cooking, a pass through a food mill and a rest in the fridge overnight, I realized I had made something nearly identical to my mom’s favorite canned sauce, only without the high fructose corn syrup.

So, if you like the classic canned jelly, but have a burning desire to make your own, this is the recipe for you. Best of all, you can put it through a hot water process and make it shelf stable, making it a do-ahead Thanksgiving project (and it’s good on more than just turkey, it was delicious on the french toast you see above). The only downside I can see is that it won’t exist its vessel whole and retain the shape of the can.

This is my grandmother’s recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.

Gallery

Recipe Summary test

Ingredients

  • 27 prickly pears (cactus fruit)
  • ¼ cup lemon juice
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
  • 4 ½ cups white sugar
  • Step 1

Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.

Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.

Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.

Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.

Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes.

Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

Gallery

Recipe Summary test

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (100 degrees to 110 degrees)
  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam
  • Step 1

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Did you know you can make homemade ice cream in a bag in less than 10 minutes with just milk, salt and ice? You don’t even need a freezer!!

This awesome kitchen science experiment for kids involves lots of interesting chemistry and you end up with a great tasting dessert at the end too!

What is ice cream?

Ice cream is made up of droplets of fat from milk jumbled up with millions of tiny crystals of ice and pockets of air.

We’re going to use the freezing power of salt and ice to create ice crystals in milk without a freezer!

Homemade Ice Cream In A Bag

What you need to make ice cream in a bag

A large bag of ice

Milk – we used chocolate milk

A tablespoon sugar and a tea spoon vanilla essence – optional

How to make a jelly bag

Ingredients for making ice cream in a bag

How to make ice cream in a bag

Pour a cup of milk into a sealable plastic bag. Add the sugar and vanilla essence ( or just use flavoured milk ). Make sure the bag is properly sealed.

Half fill a bigger sealable bag with ice and add a good amount of salt.

Put the milk bag into the ice bag and give it a good shake.

Keep the milk in contact with the ice as much as possible.

Keep rolling the ice over the milk, the ice in the bag will get VERY cold, so put a towel around the bag to protect your hands.

Check the milk after 5 minutes, it should be a similar consistency to ice cream, if not keep going for a bit longer.

How to make a jelly bag

Making ice cream in a bag – using ice and salt

How to make a jelly bag

Why does ice cream in a bag work?

Pure water freezes at 0 degrees Celsius. The addition of salt lowers the freezing point by a few degrees ( freezing point depression ). This means when salt is added to the ice in the outer bag, the ice (which is at 0°C) is above its freezing point, so starts to melt. Melting needs energy which in this case comes from the milk mixture in the inner bag. Heat energy is absorbed from the milk making ice crystals form between the tiny fat molecules.

The more salt that is added to the ice, the lower the freezing point. For the ice to melt heat must be absorbed from the surroundings ( in this case the milk mixture ) causing it to freeze.

The ice will feel VERY cold, which is why you’ll need a towel to cover the bag after a few minutes.

Practical applications of salt – why is salt added to roads in cold weather?

During cold weather salt and grit are applied to roads, the salt makes the ice melt even if the air temperature is below freezing point.

Extension ideas

Place a mixture of ice and salt in a freezer to investigate whether it freezes or not.

This activity would be perfect for a science club or fun STEM Challenge. You could even have a competition to see who can make the COLDEST ice cream!

How to make a jelly bag

Homemade ice cream in a bag

More Awesome Kitchen Science for Kids

I’ve got a HUGE collection of easy kitchen science experiments for kids including finding out why cakes turn brown in the oven, why pineapple stops jelly setting, building towers with toothpicks in a flapjack or brownie base and lots more!

If your children love edible experiments you might also like my kitchen science book, Snackable Science which includes SIXTY fun and easy edible experiments for kids!

How to make a jelly bag

I have had this sensory play activity planned for some time and I am so thrilled that spring has finally arrived and it is warming up outside! We can start doing more outside fun things like playing with Jelly!

Playing with Jelly is a sensory activity for kids to explore through their senses the many wonderful textures and qualities of jelly. Yummy too!

What you will need?

How to make a jelly bag

How to make a jelly bag

You will need jelly of course! You will also need an assortment of plastic containers of all shapes and sizes, ice cube trays and a large tray or container to put all the jelly mess in for playtime.

I prepared the jelly a few days before with big eyes watching with excitement!

How to make a jelly bag

When the jelly was set, I used a plastic spoon to help get the jelly out without destroying the shape too much. I was really surprised at how easy they actually came out!

Let’s Play

How to make a jelly bag

How to make a jelly bag

Building and making things with the different jelly shapes but that didn’t last long before squishy the jelly altogether……so much fun!

Let’s Explore

How to make a jelly bag

How to make a jelly bag

Exploring the sense of touch! We talked about all the wonderful describing words of how the jelly felt in our hands. Squishy, sticky, slippery, slimey, sloppy and smooth. We joked about how it would feel to have a bath in a tub full of jelly.

Let’s Discover

How to make a jelly bag

How to make a jelly bag

We explored our other senses too: sense of smell, taste, sight and hearing. The jelly smelt sweet and fruity, tasted yummy and sweet, sounded like popping bubble wrap and looked colourful and lumpy! So much fun!

Let’s Pretend

How to make a jelly bag

How to make a jelly bag

As the sun started to melt the jelly it turned into a watery slush; great for toy animals to play in pretend mud.

Let’s Learn

How to make a jelly bag

How to make a jelly bag

Jelly hands and jelly feet, I ended up chasing the kids around the back yard with the hose to clean up. I also hosed the jelly into the grass, too easy and no mess. The kids had so much fun that I have been asked if we can do this again soon!

Learning Opportunities

  • Sensory play encourages children to manipulate and mold materials, building up their fine motor skills and coordination.
  • Sensory play uses all 5 senses, but the sense of touch is often the most frequent. Toddlers and children process information through their senses. They learn through exploring these.
  • Sensory play is process-driven, not product-oriented; it is the purest sense of exploratory learning
  • Self-esteem: sensory play offers kids the opportunity for self-expression because there is no right answer and children feel safe to change or experiment with what they are doing.
  • Language development and learning new words.

Other jelly activities on learning4kids: click on the image

How to make a jelly bag

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How to make a jelly bag

About The Author

Janice Davis

33 thoughts on “Sensory Play with Jelly”

What fun! I would love you to share your idea at my new link party at http://craftymomsshare.blogspot.com/2011/10/sharing-saturday.html. Thank you!

Thanks Carrie….I look forward to linking up! xx

Hey Janice. Just wondering where you got the large white craft trays from in the pic…

Hi Hayley, it is so lovely to have you here! We got our large trays from an online deucational shop Educational Experience, I just tried to find the link for them but was unable to find them. I bought them a long way back, probably 5 years now. They are still probably on their website but it may take a little bit of searching for them. Maybe try and google ‘art trays’ to shop around for a better deal also. There are tons of options out there. 🙂
Alternatively you could also use the lids off large plastic storage tubs, they work just as well too. Good luck and let me know if you need anymore help…..thanks 🙂

This spiced apple jelly recipe livens up the plain apple flavor with some traditional pairings including lemon juice, cinnamon, nutmeg and cloves.

How to make a jelly bag

After tasting the tart and sweet flavor combination of crab apple jelly, the jelly I made from regular apples tasted bland to me. The abundance of this year’s apple harvest allowed for a little experimenting with additional flavors and spices.

The unrefined, rich taste of pure cane sugar combines well with the spices turning a bland jelly into one that wakes up the taste buds when slathered on homemade biscuits or toast. We really enjoy this spiced apple jelly and I hope you will too.

Tips for Making Spiced Apple Jelly without Added Pectin

Allow yourself plenty of time

Try to plan ahead when extracting juice from fruit and even consider divided the process over a few days to allow extra time for the juice to strain completely. This is even more important with apple jelly because you want to extract as much of the natural pectin from the apples as you can so your jelly thickens up properly.

Choose firm organic apples

The pectin that turns the apple juice into jelly is concentrated in the apple’s skin and core. Use organic apples that have not been sprayed with chemicals that penetrate the skin. Choose fresh and firm apples. Trim out bad areas and spots with insect or worm damage.

How to make a jelly bag

Extract the apple juice

Wash the apples with plain water and chop them up into smaller pieces skins, cores and all. These will be strained out after cooking.

Extract the apple juice by combining the prepared fruit in a large saucepan with enough water so that the fruit is covered. Bring the mixture to a boil, and then lower the heat and simmer until the juices are released.

Mash the apples with a potato masher and continue simmering over low heat until the apples are soft. Strain the mashed apples through a damp jelly bag or double layers of cheesecloth.

Allow the apple juice drip out for several hours, or overnight. Don’t squeeze the jelly bag if you want a clear jelly. When the jelly is finished straining, compost the solids.

Heat the apple juice until jelly stage

Pour about 4 cups of apple juice into a saucepan. Add the sugar, lemon juice, cinnamon, nutmeg, cloves, and stir to dissolve. Bring juice to a boil over medium-high heat, stirring constantly, until jelly stage.

How to make a jelly bag

How to test for jelly stage

If you are new to making jelly, the NCHFP website has a nice description of how to tell when the jelly point has been reached: Testing Jelly without Added Pectin.

  • Temperature Test: Use a candy thermometer to monitor the temperature of the jelly. Jelly stage is when the temperature of the boiled juice is 220?F.
  • Spoon or Sheet Test: Plunge a cool metal spoon into the boiling jelly mixture and lift the spoon out sideways so the liquid drips out. The jelly stage had been reached when the liquid forms two drops that flow together into a sheet that hangs off the edge of the spoon.
  • Refrigerator/Freezer Test: Place several plates in the freezer before you begin making your jelly. To check for jelly stage, place a spoonful of hot jelly onto the cold plate and let it rest for 30 seconds. Tip the plate to one side. Jelly stage is reached when the mixture gels on the cool plate and doesn’t run down the plate when tipped.

Cooking time will vary with each batch because the natural pectin level is different in each individual apples. I use all three testing methods but rely on the freezer plate method for the final check. Remove from heat and skim off foam.

How to make a jelly bag

Craving a sweet jelly? This easy-to-make cranberry pepper jelly recipe is made with jalapeno peppers and fresh cranberries. It is both delicious and sweet. Great for a quick spread or even as a glaze.

When I was growing up, the only jelly I would eat was grape. I would turn up my nose at even the suggestion of anything other than grape. And if you suggested I try something new with my peanut butter, look out! Dang, was I picky.

Fast forward and here I am, making my own jellies and jams at home, and seriously mixing up the flavors. Thankfully, my taste buds have come a long way.

Chili peppers are PERFECT for jellies and jams. Check out our Pepper Jelly Recipes. So good! So many combinations. With this recipe, I didn’t realize I still had a bag of frozen cranberries in the freezer from the holidays.

Oh boy. What to do? Yep. Jelly.

How to make a jelly bag

Lucky for us, we ALWAYS have a lot of chili peppers around. Um, yeah. OBVI. But truly, there is something special about the combination of jalapeno peppers and cranberries.

Let’s talk about how we make the recipe, shall we?

Ingredients Needed

  • 2 cups ripe cranberries
  • 6 jalapeno peppers, chopped (about 6-8 averaged sized jalapeno peppers)
  • 2 cups apple cider vinegar
  • 1 cup water
  • 6 cups sugar You can get away with 4
  • 6 ounces liquid pectin

How to Make Cranberry-Jalapeno Jelly – the Recipe Method

  1. First, add the cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
  2. Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out, but a potato masher works great, too. You should have about 2.5 cups of liquid at this point.
  3. Toss away the solids and add the liquid back into the pot.
  4. Add sugar and swirl to incorporate.
  5. Add pectin and boil for 2 minutes.
  6. Cool and ladle into jars. Should fill about eight 8-ounce jars.
  7. Cover and refrigerate, then let the jam set overnight.

BOOM! That’s it, my friends! I hope you enjoy your cranberry-pepper jelly!

How to make a jelly bag

RECIPE Tips & NOTES

  • Chili Pepper Burn. Wear rubber gloves if you’re concerned with feeling the burning sensation peppers can cause. If you do feel the skin burn, see How to Stop the Chili Pepper Burn.
  • Food Processor. You can also use a food processor to more finely chop the peppers. Just don’t over process them, or you’ll get a mush.
  • Sugar. You can make this recipe without so much sugar. Just be sure to use a low-sugar pectin and follow the instructions on the product label.

Recipe Notes and FAQ

Here are answers to some questions I get on making jellies and jams.

Sealing Jellies and Jams – The Water Bath Method

  • Properly sealing jellies and jams is important for longer keeping. To do this, use jars that have been cleaned with soap and water, then held in hot water until you’re ready for jarring.
  • Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam.
  • Wash and rinse the bands and lids.
  • Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. Bring the water to 180 degrees F. Just under a boil.
  • Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water.
  • Bring the water to a boil and boil for 5 minutes, or 10 minutes if you’re not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet.
  • Remove the jars and set them onto a protected surface.

See the National Center for Home Food Preservation site for more information on proper canning.

Benefits of the Water Bath

Water bath processing super heats the air at the top of the jar, effectively killing any spores or yeast from the air, as you don’t want to seal those in with lower sugar jams.

The method also makes for a stronger seal than simply letting the jelly or jam cool and pop.

Storing Jellies and Jams

Don’t move the jellies or jams for at least 12 hours after you’ve made them, or you risk breaking the gel. After proper cooling, check the seals and store in a cool, dry place.

Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.

Recommended Products

Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link – FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12

How to make a jelly bag

Serving Ideas for Cranberry-Jalapeno Jelly

  • I like to spread a bit of jelly on toast or an English muffin in the morning, but honestly, there is so much more you can do with a good jelly.
  • Think of it as a sauce. Pop it over freshly cooked fish or chicken for something quick and simple, or use it as the base for a glaze. Having a good jelly around can help you make any meal in a hurry.

How to make a jelly bag

Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link – FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12.

Try Some of My Other Popular Jelly and Jam Recipes

How to make a jelly bag

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Alanda Craft July 18, 2018 4 Comments This post may contain affiliate links.

Well here is the answer to your prayers. We have 10 different tote bags for you to make. Some are super easy some take a little more attention to detail but most are able to be made by beginners. Just follow along with the tutorials.

1. Quick & Easy Drawstring Gift Bag Tutorial

Make these up from left over scraps or make them in fabric that suits the recipient. They will love getting a personalised gift bag from you.

How to make a jelly bag

2. The Ever Popular – Quick and Easy Origami Tote Bag Tutorial

This Origami or Slouch bag is super quick and easy to make. Soft and drapey it’s a great market seller.

How to make a jelly bag

3. Super Cute, Super Easy – Moda Charm Square Tote Bag Tutorial.

Make them from Moda Charm Squares or cut your own from fabric you have on hand. Either way these charm square tote bags are quick and easy to make and they look great when they are finished.

How to make a jelly bag

4. Couched Patchwork Tote Bag Tutorial

Another quick and easy tote bag to make. I made these using Moda Charm Squares but you can cut your squares from fabric in your stash. The couching just finishes the bag off. And it’s easy to do.

How to make a jelly bag

5. Easy Easter Tote Bag Tutorial

We made this as an Easter tutorial, but you can make the little bags up at any time of the year. They don’t only need to be used for easter eggs, your daughters can keep there dolls clothes and accessories in them. Really quick to make.

How to make a jelly bag

6. Easy Beginners Zippered Pouch Tutorial

We made these from left over Moda layer cake squares but you can always use 10″ scraps from your stash. This is a quick and easy pouch for a beginner to make. Don’t be put off by the fact that it has a zip. We show you how to install the zip in the tutorial.

How to make a jelly bag

7. The 2 Tea Towel Drawstring Beach Bag

A quick and easy beach bag to make from microfiber tea towels. There are pockets on the inside and it’s great for holding wet togs and towels.

How to make a jelly bag

8. Super Easy Zippered Pouch Tutorial

These pouches are so handy. I carry one in my handbag to hold receipts. but you can pop some makeup in them as well. So easy to make and because of how we make them, they are fully lined when they are finished. Again don’t be put off by there being a zip, we show you how to put the zip in and it’s really easy.

How to make a jelly bag

9. DIY Canvas Tote Bag Tutorial

A simple bag to make, as there is no lining. We used a nice piece of canvas or furnishing fabric for this one. It’s made in one piece so it’s best made with a print that is non-directional.

How to make a jelly bag

10. The 3 Tea Towel Tote Bag Tutorial.

I love these bags. It’s so nice to use up those tea towels that are just too pretty to use on drying the dishes. This is a quick and easy bag to make and fun to do.

How to make a jelly bag

Reader Interactions

Comments

Jane Poparad says

Tutorials are very well presented. Like the preciseness and accuracy of your project details.
Thank you.

Thank you for your lovely comment Jane. 🙂

Kaaren Matthewson says

Tried to sign up to your newsletter – keeps saying my email is invalid! [email protected]

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How to make a jelly bag

Welcome to Alanda Craft – We are Wanda & Paula, two friends who love to craft. Our goal is to show you techniques on how to improve your crafting skills. Learn how to use your ScanNCut, your Dream Machine, make quilts and create quick and easy sewing projects! Learn, Create, Enjoy!