How to make Crab Apple & Rosehip Jelly - Behind the Scenes at Mapperton Episode 18 - Harvest Special

I think we're going to be awake all night making crab apple and rose hip jelly! No hardship though when it tastes this good.
I'm still amazed at how much fruit Mapperton Gardens produces during harvest time, and we're always catching up with the food we can make from it. This jelly is absolutely delicious, and we've got so much more of it to pick, juice, boil and bottle - it's never ending here at Mapperton!
Stay tuned for one more harvest special episode, where I create a medlar tart from the fruit picked during the exclusive Patreon update video last week. Medlars taste like apple pie straight from picking them, so I can't wait to see what they taste like baked into a tart. After that, we're bringing you some amazing Christmas specials which you won't want to miss...
Want more behind the scenes and exclusive content from Mapperton and further afield? Be sure to sign up to our Patreon account here: / mappertonlive

[@lindapeppers488]

I’m a trained Master Food Preserver here in the USA . I love making jams and jellies . There are a zillion kinds to make . Strawberry is one of my favorites, and so is raspberry. I saw your video where you showed raspberries. You will be amazed by how many kinds you can make ! Oh, and crabapple syrup is so wonderful with a lemon lime soda , cold , and served in crystal goblets to guests ! Here we instruct everyone to process even jams in a steam canner or in a boiling water bath. The processing destroys enzymes that can cause spoilage and deterioration. You could still get moldy jam by not processing. Preservation is a science . It’s fascinating to learn .

[@kristyhand6209]

DELIGHTFUL JULIE, BERYL AND STEPHEN. YOU WERE QUESTIONING THE AMOUNT OF SUGAR JULIE, MY MOM ALWAYS PUTS HALF THE AMOUNT OF SUGAR A RECIPE CALLS FOR. OVER THE YEARS SHE GRADUATED TO USING AGAVE OR COCONUT SUGAR WHICH IS HEALTHIER. OUR FAMILY LIKES JAMS AND JELLIES WITH LESS SUGAR AND THE RECIPE TURNS OUT WELL. CAN'T WAIT FOR MORE EPISODES IN THE KITCHEN EVERYONE!!! XOXOXO.

[@lynj-c9153]

TY for confirming different sweeteners.

[@GrizzlyAir]

Beryl is so patient and kind and Julie is so ebullient, what a great combination for a video. Please let her teach your more so we may continue to learn alongside. Thank you for the videos.

[@TurkeyCreekLavender]

Apple ginger chutney! Looking forward to seeing that someday! 👍

[@AmericanViscountess]

It's so good!

[@JG-fv9bv]

Rosehip has probably the highest natural source of Vitamin C in nature

[@pennysimmons841]

Your very cute making your jelly and your helper is very patient, keep stirring on med high heat until it boils for at least 3 minutes then do a spoon coating test. It takes longer than you think. You have to stir . My husbands Gram taught me, it the best memory of her….🥰

[@kristiLB93]

You rocked that vintage, blue, boiler suit!! I just want to come and live in your kitchen and gardens. You can put me and my family to work there!😆❤️

[@AmericanViscountess]

Deal!

[@debbierobinsonakad.s.robso6298]

Loved this one especially Julie, before my Mom passed away, we would take to the kitchen and make blackberry jam, apple butter and orange and if we had enough lemon marmalade. Lots of work, but so much fun!! 🍎🍎🍊🍋 Thank you for sharing this with us Julie, Beryl and Mapperton House!!Take care and be safe 💜 🙏

[@loredelore7286]

Gelatin can be used instead of all that sugar. Half the sugar a follow the follow the quantity on the gelatin package for the total liquid quantity to set it. Its a bit trial and error, just make small quantities until the set stiffness is your liking. You will need gelatin when you reduce the sugar, so just trial it to start. I think there is a vegetarian gelatin which is derived from seaweed. Carrageenan.

[@amaliaban7190]

Lovely to see this channel become popular, Julie I liked you since the Ladies of London series 😅 you are doing a great job, I love the recipes (today I made your lettuce soup and it was delicious, added some double cream to finish it off ) you’re using the Aga like an expert 😉 I hope you kept the pulp of the fruit for something, I would have used it altogether since it must be so delicious and rich, you would get more jars that way. You can use the pulp as pie filling or add some liquid and even make smoothies with it. Overall, great Job 👍

[@AmericanViscountess]

Wonderful to read all of this! Thank you!!!

[@greekre]

the stems have healing properties btw :)

[@m.d.t.8389]

What type of healing properties do the stems have?

[@tracep81]

Cooking can be so therapeutic and fun!

[@AmericanViscountess]

So true!

[@RaeOfEffingSunshine]

When you stopped stirring I said in my head “keep stirring” 🤣🤣🤣 I make pepper jelly, muscadine jelly and other jellies every year

[@maddiemara5703]

In love with Beryl already, I can’t wait to see what you’ll be making on the special!

[@lindapeppers488]

Oh, you have the beautiful jam pot ! I make crabapple juice and then jelly with the juice . My daughter has a tree . I hope they never remove the wonderful tree . I use a steam juicer , not a jelly bag as you are . I’m enjoying this episode.

[@janetzittel2269]

It's always a good idea to have a kitchen scale for accurate measurements 😊

[@frankwaldeck2359]

Pickled crabapples were my favourite pickled fruit next to pear’s growing up. ❤🇨🇦👍👍

[@mariansmith7694]

This is a way to get vitamin C . I will make this. I'm an herbalist. Thank you

[@katherinekinnaird4408]

Hello Beryl. Great content Julie and wonderful camera work. The product looks amazing and I would love a kitchen like yours. Cheers everyone!

[@MsBfromtheD]

Fun to watch. Reminds me of making jelly and jam with my grandma. You might like to use a small collar that fits on the jars and a soup ladle to fill the jars, as these items help keep the liquid off the top and sides of the jars.

[@lr2ldn]

She's really down to earth.

[@thomaspadilla8628]

If you grow many roses especially the single that usually are more fragant than the doubles you can make a spread out of the petals that especially middle eastern people use on buns.

[@shawncarpenter3857]

Love this! I make lavender jelly every year. Would love to try this

[@baldwinangel1218]

What do you use the lavender jellie on?

[@shawncarpenter3857]

@Baldwin Angel scones , toast and any kind of bread. It's delicious

[@mariansmith7694]

I LOVE your life Julie. Thanks so much for sharing...

[@stefaniesombaty8980]

As an American I have never heard of anyone referring to Jello as jelly. The whole world has Jello whether they realize it or not because it is just gelatine. Jello brand just has fruit flavoring.

[@heatherdiers1857]

Yes, that was a really strange thing to say. As well as the part just before it about American jelly being different and fake because there’s plenty of natural/homemade jelly available.

[@theresateegarden9147]

I as an American have never heard of fake jelly. Jelly and jello are not the same thing! I use real fruit when I make my jelly and jams.

[@stefaniesombaty8980]

@@theresateegarden9147 I know! So funny how we speak the same language but yet it is so different. I would love to know when Americans started calling jelly, jelly instead of it referring to what the English call jelly. I'll never forget my mom and grandmother making Concord Grape jelly. It involved soiling ever dish, cup and utensil in the kitchen and leaving stains that have lasted forty years!

[@theresateegarden9147]

@@stefaniesombaty8980 sounds like we make concord grape jelly the same!

[@papagaaiable]

To put jam into jars without spilling, just cut off a cheap plastic funnel so you get a bigger hole and put it on the jam jar. To seal the jars, close them and turn them top bottom for 5 mins. Then when the jars cool off the air inside will make a vacuum.

[@rhondamartin3575]

These would make wonderful gifts! I love your recipes!!!!! Please make more amazing recipe videos!

[@andrathomas2497]

Good job Julie. Hello from Virginia.

[@rhondamartin3575]

I just love this video and every home kitchen video! I hope more will be made!!!!!! ❤

[@Linda-dx4bt]

I make corn cob jelly and black raspberry jelly every year! Yours sounds delicious!

[@rhondamartin3575]

Please share your Apple and Ginger Chutney recipe! I'm sure it's wonderful 😊! It's great seeing Beryl! ❤️

[@samanthasove7297]

I've never heard of crabapple jelly... sound delicious ❤✌🇨🇦

[@m.d.t.8389]

I have a crabapple tree. Never new I could eat the crabapples to make jam.

[@dmarcouxbeatty374]

I may have missed it so could you please tell me where I find out about the Agga? Also, have you done a cookbook with your recipes or family/Estate one? Especially for the medicinal and homemade products. I would love one. Love your videos. I have learned so much! Thank you.

[@1961Lara]

I love your kitchen!! These videos are so much fun to watch.

[@cynhanrahan4012]

Beryl should do more canning videos, not just jam. Show us some vegetables!

[@belindahannaford1142]

Mmmmmm looks yummilicious. Love your video's 👍🌺

[@AmericanViscountess]

Glad you like them!

[@dm7761]

I love how you pulsed the fruit first!

[@sharrmund894]

I’ve made this in the past but never considered using the food processor to pre-chop. Thanks for the tip.

[@mymodernhomestead]

Lovely! Classic, simple crabapple has always been my favorite-along with muscadine- until I made blueberry. Beautiful job! I imagine those will do quite well in your shop.

[@Jessica-bp1rt]

I think its scarily accurate! I just bought ablue bottle of arabic orange aromate juice in a small blue bottle that was filled to the very top ! Did not drop! 🐄🦢

[@AmericanViscountess]

Thanks for sharing!

[@katherinebopp2021]

My mother and grandmother used paraffin wax to seal the jars. I guess that is passé’. I did not at all like jelly except Mom’s yellow cherry jello which was wonderful.

[@theresateegarden9147]

When I first started making jams and jellies I used paraffin wax because that's the way my grandmother taught me. It still got a Water bath to insure preservation. I don't do the paraffin wax anymore.

[@plantmandanreimer5570]

I LOVE the part where you, should I be stirring it like HWICK HWICK! ha ha~~ another great video~~~ :)

[@kristenzerbst4108]

I just love these

[@scbeachblonde8836]

You call your big jam pot a "Kilner"; I call mine a "Maslin". I made a lot of strawberry/apple jam over COVID lockdowns. I grate a Granny Smith apple into the berries for the pectin. I enjoyed the demo of using a jelly bag strainer...I can do that next year! Love your videos!

[@MarcMercier1971]

The US uses the Imperial Measurement system. It was created in Britain initially as the Winchester Standards from 1588 to 1825. It was then standardized completely by the British Weights and Measures Act of 1824. Then they ditched us and went metric in 1965.

[@linneahdalmus1978]

I wish i were there to sample your yummy crab apple and rose hip jelly! Did you boil the jars and lids before you added the jelly? CHEERS and GOOD HEALTH!

[@mrsb1966]

You can just put them through the dishwasher as long as you don’t handle them too much when they come out, then keep them warm.

[@forestbirdgirl]

mmmmm...I will make this! Thanks Julie

[@okonomiyakicrazi2486]

Please do a video of the apple and ginger chutney!

[@annamclaughlin5941]

Sounds amazing!!

[@m.d.t.8389]

Question: what made you choose an AGA over a traditional oven? What are the advantages?

[@jaytibbles2223]

Mind your Ps and Qs refers to pints and quarts in a pub! I have seen you imbibe on a pint with fish&chips!

[@laly4man]

If it 's not thickening fast enough, say a couple of prayers over it, for Jelly's sake!

[@dulce_eva7257]

I loved this video and the recipe. You should definitely have in the cafe at Mapperton. I truly enjoy your cooking vids. Btw, loved the outfit too!

[@cynhanrahan4012]

Those look delicious!

[@BiteMe19781]

thats not jelly , It`s Jam !

[@PLuMUK54]

It is not jam. Jam contains fruit pieces and juice. Jelly is made only from the juice.

[@marg233]

Had that jumpsuit '76 w platform shoes, looks great good choice👍🏼 whats is clotted cream, is it like US whipping cream ? Looks delish 😋👏🏼

[@AmericanViscountess]

Thank you! Clotted cream is a really thick cream, almost like butter.

[@mrsb1966]

Clotted cream is thick cream that is cooked low and slow (hours!) until it clots. Sounds disgusting, but tastes delicious.

[@jekku4688]

Yay pretty jelly! Great use of the dish warmer rather than boiling jars for 30 minutes! So question: I hear you say the work _"lodder."_ Do you actually mean *"larder,"* like, where you keep foodstuffs cool? Remember, the Brits drop their R's!

[@Shaurobi]

Mmmmm! Sounds so delish!

[@set921]

Speaking of jello, I met a brit who assumed a PB & jelly sandwich was made with jello-jelly, not jam-jelly.

[@lifeincountryside6596]

Wash your hands 🙌 Julie

[@christophermatthews6972]

American pints (16 fl. oz.) are different to British (20 fl. oz.),

[@caropapa]

J&B jelly.

[@EmmalynnMcCall]

Does anybody know if using coconut sugar would work? Or does it have to be came?

[@AmericanViscountess]

Def. give it a go!

[@lynj-c9153]

Or agave....for those who are diabetic?

[@susenjarvis8281]

This is really cool. Really good to see you both working together. My other question is what is chutney?

[@christineperez7562]

Cooked fruit. Like you see peoppe put on pancakes.

[@lesleywilliams323]

There are so many varieties of chutney, .. Indian cuisine for instance uses mango chutney & tamarind… vegetables are also used…. Pickles & chutneys can be similar too… you can get very creative… usually used on a savoury dish 😀 like a relish

[@chatterjeelinda4]

Be careful with pints, Julie. American pints only have 16 fluid oz, and English pints have 20.

[@moondustpsychicmedium1974]

❤

[@teresaproano7984]

Greetings, please place a link to your pot that you used. I don’t think I’ve seen one.. thank you.

[@AmericanViscountess]

Which one?

[@heatherwatson7692]

Now I'm going to look very carefully at my rose bushes after the flowers come off. Are there any rose bushes that don't get Rose hips?

[@theresateegarden9147]

Yes many of the newer varieties don't have rose hips.

[@williamoverton7265]

Have you done a video about your Argo? Something descriptive would be enjoyable.

[@williamoverton7265]

Aga?

[@luckyedie]

Everything is so amazing 🤩 But the constant repeating every word and the deep smacking after each step is crazy annoying

[@mrsb1966]

I love how you lick the spoon (and then put it back in) there can be too much “P.C.” sometimes. You make it real. 🥣👩🏻‍🍳

[@mrsb1966]

Thank you for the response Mapperton team. Can’t believe that you are still reading comments 10/12 months on from posting. That’s dedication. Keep up the good work. 👍🏻