| T O P I C R E V I E W |
| FieldsofThyme |
Posted - May 01 2013 : 05:57:43 AM
I am debating on whether to make or not make dandelion jelly this year (for Farmer's Market). Can you share what sells the best for your area?
I do plan to experiment more with hot pepper jelly and some other different ones. However, dandelion takes a lot of picking and cutting of tops, and I just don't feel I get my money's worth out of.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
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| 18 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - May 08 2013 : 07:23:30 AM
Sorry Kristina, I didn't mean to hijack your thread!
Thanks for the recipe Heather!
I posted the Vanilla Pear Jelly Recipe in the Kitchen. Another recipe that might be good is Pear Honey, I have gotten rave reviews on mine. I will post that too!
By His Grace, For His Glory
~Sharon
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| FieldsofThyme |
Posted - May 06 2013 : 06:59:49 AM
Kristin, I do use organic ingredients (when I can find them), and have access to organic lemon juice. Here is what I make
Queen Anne's Lace Jelly
Dandelion Jelly
Candy Apply Jelly
Black Currant Jelly
Peach Jam
Pear Jam
Strawberry/honey jam
Holiday Cranberry Jam
Grape Jelly
Wild black raspberry (from our property)jam
Blueberry jelly/jam
and any jelly when I can find 100% natural/organic no sugar added juice to make with.
Last year I also made Wild Red Clover Jelly.
I will plan to do samples next time too. Thanks for the tip.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
Recycle Ideas: http://scrapreusedandrecycledartprojects.blogspot.com/
Our Family Store: http://roosterscrowfarm.blogspot.com/
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| sherrye |
Posted - May 06 2013 : 06:39:55 AM
every ones jelly sounds soooo. good wheres the toasts?
the learn as we go silk purse farm
farm girl #1014
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| kristin sherrill |
Posted - May 06 2013 : 06:20:46 AM
Kristina, I made dandelion and peppermint jelly to sell at the 2 markets I go to. I had to make a little sign saying that these were made in a private home kitchen. I took crakers and some plastic spoons for samples. I sold a lot at the Main St. market last Wed. Plus lots of dandelion greens and flowers too! I'm making more to take this week again. I also used organic lemons and organic sugar with the liquid real fruit pectin.
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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| FieldsofThyme |
Posted - May 06 2013 : 06:13:24 AM
I do have access to pears here too. The recipe with vanilla sounds good.
At the market last week, I sold 3 jars - 2 of Holiday Cranberry Jam, and one of Candy Apple Jelly. The cranberry one was a new one for me. I did use organic cranberries in it.
I did use liquid pectin in my recent hot pepper jelly (that turned to hard). It called for 2 pouches. I will try it again, but use less and boil less maybe. Hubby did like the "heat" in it this time.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
Recycle Ideas: http://scrapreusedandrecycledartprojects.blogspot.com/
Our Family Store: http://roosterscrowfarm.blogspot.com/
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| MagnoliaWhisper |
Posted - May 03 2013 : 9:11:02 PM
oh and I want your pear vanilla jelly recipes PLEASE! Sounds delightful!
http://www.heathersprairie.blogspot.com |
| MagnoliaWhisper |
Posted - May 03 2013 : 9:09:28 PM
I hate to say this, cause it used to frustrate me to no end when my grandmother would do this to me about recipes. But, I honestly have no idea. I had at least two large things of strawberries from Sam's club (I think they totaled 2 quarts together)....I used 3 vanilla beans, and oh several tablespoons of rum, and at LEAST 1/4 cup of lavender. I rubbed it in my hands as I put it in, cause that helped some of the flavor come out. BUT, I am pretty sure I used more then that. Took a lot I thought to make it "taste" like lavender was in it. I would start off with 2 tablespoons though cause some lavender is very very strong and if you use too much can start to taste soapy, and that's just blah! So try to start out small, 2 tablespoons was the amount most pintrest recipes called for...but I know I used way more then that. lol
http://www.heathersprairie.blogspot.com |
| EastTXFarmgirl |
Posted - May 03 2013 : 7:02:34 PM
Kristina I agree with AlyssaMarie make smaller containers the quarter-pint is a good size. Keep the price the same as the regular size jellies you make. People will purchase the specialty jellies just because or to give as gifts. Advertise it as a specialty jelly. I was really surprised one year my biggest seller was a Mint Wine jelly. I had a few extra bottles of white wine that we had made but didn't sweeten enough before bottling and a bumper year for mint. Tried it out and still get requests for it. You might even type up a short story on the process of making the jelly. The picking process, clipping...Make the print big enough to read quickly and post it above the jelly display, add a picture of you picking the flowers or something like that.
www.facebook.com/victoriascottagebakery
Begin each morning with a song in your heart. |
| Calicogirl |
Posted - May 03 2013 : 11:17:12 AM
I am also a powdered pectin fan. I just don't get good results from the liquid, especially making Hot Pepper Jams or Jellies, it ends up being too thick.
Heather, how much lavender did you use in your jam? That sounds wonderful! I love using vanilla in my jams and jellies too. I have a wonderful Vanilla Pear Jelly if anyone would like the recipe :)
By His Grace, For His Glory
~Sharon
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| MagnoliaWhisper |
Posted - May 02 2013 : 1:20:12 PM
Ann, I know that's why I bought the liquid, I thought I was missing out on something that it seemed like ALL the jam recipe makers liked to use. I have three batches of terribly runny jelly/jams, and one batch of TOO thick jam now....all the jams I have ever made with the powder except my first batch (that time I didn't know what I was doing and just went with what the jar said, but I thought it was too thick, so after that I just took mental note to only use 2/3 and go from there with it). Ever since I've had great results...till last week when I decided to try what I thought I was missing out on.
I'm also glad I'm not the ONLY one who is not in love with it!
http://www.heathersprairie.blogspot.com |
| soapmommy60543 |
Posted - May 02 2013 : 12:09:38 PM
Heather, I'm so glad to hear someone else say that they aren't a liquid pectin person!
On my blog is a recipe for dandelion jelly that uses powdered pectin if anyone is interested. Just go to the web address in my signature, and type dandelion jelly in the search box in the upper right hand corner.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| MagnoliaWhisper |
Posted - May 02 2013 : 10:17:47 AM
Are you using pectin?
If so, I find I have better results with the powdered pectin over the liquid. What I do is, start out with 2/3 of the amount jar indicates for the ratio of fruit...wait a little while, and test jam, if it's too runny I add by the teaspoon a little more till it gets to the thickness I want.
I tried using the liquid pectin for the first time the other day...and HATED it. I either got too thick or too runny results, not perfect like I can with the powder. I'll never buy the liquid one again. But, I tried it because it seems like all the recipes call for the liquid...but nope, didn't care for it.
I can pretty much make any recipe I want (even ones I make up myself) just right with the powder. Like I said, I always start out with LESS then what the jar says for the amount of fruit I have, then add more if I meed to. Sometimes I like it at 2/3 though. lol :) Sometimes some of my fruit also just reduces so much that more then that would make it too thick too.
http://www.heathersprairie.blogspot.com |
| SheenaJean |
Posted - May 02 2013 : 07:38:49 AM
Some of the best selling jams, jellies, and syrups up here are huckleberry and chokecherry. :) |
| FieldsofThyme |
Posted - May 02 2013 : 04:57:02 AM
Thanks! I really need a good, tried and true, hot pepper jelly recipe. My customers want it, but I can't seem to find one that works. I tried one yesterday, that used habanero peppers, but the end result was too thick. Typically, if I botch a batch, it's too runny. Ugh. Anyway, if any of you make a hot pepper jelly, that is truly hot vs. mild, and don't mind sharing your recipe, I am looking for one.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
Recycle Ideas: http://scrapreusedandrecycledartprojects.blogspot.com/
Our Family Store: http://roosterscrowfarm.blogspot.com/
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| wooliespinner |
Posted - May 01 2013 : 12:02:22 PM
I was at a little festival this past Saturday and a lady was there selling her jam and honey. These are the kinds of jams she had and she was selling them pretty darn well.
Here's the list:
dandalion jelly
wine jelly of different kinds
violet jelly....I tried this and it was good and the color was beautiful. She said it took 2 cups packed firmly of the flowers
mountain dew jelly
rootbeer jelly
blackberry jelly
apple jelly
grape jelly
Thats what I can remember for now. They sold out of the violet jelly. That was the most beautiful jelly color I have ever seen. Anyway good luck at the farmers market.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| MagnoliaWhisper |
Posted - May 01 2013 : 11:31:38 AM
I made strawberry vanilla lavender jam this year....I LOVE LOVE LOVE the results of it.
I don't know how well it would sell, BUT, I do know that every friend I have and even aquintence who had heard I made this flavor says they would love to have a jar! And want some...so I'm thinking it may be a winner.
(I just used my regular strawberry jam recipe, added vanilla beans-I split them in half and scraped the seeds into the strawberries, then I added the rest of the bean shell too till I was done making the jam, then removed the bean...left in the seeds. Added lavender that I crumbled up to get the most flavor out of it. And added rum to bring out the vanilla beans flavor! I think most the rum's alcohol cooked off cause it does NOT taste of alcohol at all, and I do NOT drink alcohol so I would taste it if it tasted of it.).
I also agree with the lower sugar. The stuff at the store is so high in sugar it's nasty any more...so I would also do lower sugar. I also like my jam a little runnier then the stores version so it can be used as a "sauce" too.
I would put up photos of it being used on top of ice cream, for short cakes, and desserts, etc as well as regular biscuits, and toast topping.
I would also get a Facebook page for your Farmers Market stand, and post photos of your product and make sure to advertise your FB page at the market, then you can start getting a repertoire with your actual customers, holding polls and such asking what they liked, asking for feedback, what they would like more of, what they would like to see in the future etc.
I personally know from growing up in Kansas, and moving to NYC after marriage, that what people like is VERY regional. For instance there's barely a restaurant or a fast food place in Kansas that doesn't have gravy! In NYC gravy is unheard of! lol haha No where I went served gravy. Not even biscuits and gravy for breakfast...here in the midwest even gas stations serve biscuits and gravy for breakfast! lol haha So....what sells and what people want is VERY regional. And that's why I think getting a facebook account or some way that the people you are actually selling to can communicate with you. Cause we may not be able to know the cultural likes of the region where you live in...but your actual customers can!
http://www.heathersprairie.blogspot.com |
| AlyssaMarie |
Posted - May 01 2013 : 10:01:38 AM
Are you allowed to give samples at your farmer's market? Because it is an item that many folks might not have heard of, you might want to promote it with a sample. Or do a smaller amount and run it as "limited edition" to try it out for a season and see how it does. If it sells like wildfire then you know you could add more the next year or do a second run of it. Those are my thoughts. Hope you have a great season!
AlyssaMarie @ Link'd Hearts Ranch
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| msdoolittle |
Posted - May 01 2013 : 06:46:11 AM
Hmm. I haven't ever made dandelion jelly, but I would love to try it. If I saw it, I'd probably buy some! :0) I think that here, jams/jellies made with local ingredients are the hot sellers. I don't sell my stuff, but I do give it away to friends and I always get tons of compliments.
Because I like simplicity, I like to make uncomplicated jellies/jams out of local 'old-time' favorites, such as figs, muscadine grapes, and local peaches. I also make my stuff with very low sugar so you can taste the fruit. It has a 'zing' to it.
well, that probably didn't help you at all except to say that if I were a buyer, I would buy your jelly, lol!
People get all emotional about jelly here...it's like they are sitting back in their grandparent's kitchen :0)
FarmGirl #1390
www.mylittlecountry.wordpress.com |
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