Apple Jelly Cake Recipes

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Steps:

• Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
• Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
• Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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 large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Steps:

• Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
• Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
• Remove mixture from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
• Process in boiling water bath 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

Steps:

• To make the skillet cake batter, whisk together the eggs, milk and 2 tablespoons butter, melted. Mix the flour, baking powder, sugar, and zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 minutes before cooking.
• Peel, core, and cut the apples into 1/2-inch thick slices. In a separate pan, melt 2 tablespoons butter, add the apple slices and saute over medium heat until they turn a rich golden color, about 5 minutes. Reduce the heat to low and carefully add the maple syrup, Port, cinnamon, and lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy, about 2 minutes.
• Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of butter, melted, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 cup of batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low until golden on the underside. When the top is bubbly, flip and brown the second side.
• As each pancake is completed, place on an oven-proof platter set in a 200 degree oven. There should be enough batter to make at least 4 skillet cakes.
• Serve each cake warm with a dollop of currant jelly and some clotted cream or creme fraiche.

Steps:

• Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
• Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
• Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
• Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.

Steps:

• Wash apples and place in a large pot. If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.
• Add 5 cups of water to the pot and bring to boil over high heat.
• Reduce heat to simmer for 20 minutes until apples are soft. Mash the apples with a potato masher once they are soft enough.
• Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes). Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.
• I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.
• In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired) and pectin. Bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.
• Remove from heat; skim off foam with a metal spoon.
• Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Jars must be hot so that the hot jelly doesn't break the glass.
• Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don't over tighten.
• Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
• Remove jars and cool. Jelly may take up to 3 days to set so don't panic if it doesn't set right away. .

Steps:

• Combine juice, candy and pectin in a large pot.
• Bring to a full boil over high heat, stirring constantly.
• Stir in sugar.
• Return to a full boil.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skim off foam and unmelted candy.
• Pour hot liquid into hot jars, leaving 1/4 inch head space.
• Adjust lids.
• Process for 5 minutes in boiling water bath.