CANDY APPLE JELLY
Make and share this Candy Apple Jelly recipe from Food.com.
Provided by Karen From Colorado
Categories Jellies
Time 25m
Yield 3 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1367.3, Fat 0.5, SaturatedFat 0.1, Sodium 49.6, Carbohydrate 352.4, Fiber 2.1, Sugar 331.2, Protein 0.4
CANDY APPLE JELLY
This jelly is simple, thrifty and so good. It really does taste like Candy Apples! I make it every year for holiday gifts. Love its festive color! Top cream cheese with it for a wonderful dip, or make cream cheese and jelly finger sandwiches on cinnamon bread. Delicious!
Provided by Tess Geer
Categories Jams & Jellies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Prepare jars and rings.
- 2. Measure sugar into a bowl and set aside near stove.
- 3. Combine apple juice, red hots and pectin in a large sauce pan over medium-high heat. Bring to a full boil, stirring constantly.
- 4. Add sugar all at one time. Continue to stir constantly. Add butter. Once liquid returns to a full boil, continue to cook and stir for two minutes.
- 5. After two minutes, remove from heat. Skim foam if necessary. Ladle into clean, hot jars. Wipe rims clean and place lids. Add rings and tighten to finger tip tight.
- 6. Process for five minutes in boiling water canner. If using a steam canner, process for five minutes starting when a full plume of steam emerges from the canner.
- 7. Remove to a clean dish towel and let rest for six hours. Check for seal and wipe clean.
CANDY APPLE JELLY
This is SO good and SO easy! If you like apple jelly, this is a nice twist on the "usual" apple jelly. The red-hots cinnamon candies give it a little extra flavor boost that you will surely love! Also, this is about the PRETTIEST jelly I have ever made - a beautiful, brilliant red color!
Provided by Janice G
Categories Jams & Jellies
Time 30m
Number Of Ingredients 4
Steps:
- 1. In a large kettle or Dutch oven, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly.
- 2. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
- 3. Remove from heat; skim off foam and any undissolved candies (all of the candies normally dissolve). Pour hot liquid into hot canning jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath. (Note: Use only jars made for canning in the boiling water bath. Regular jars from store-bought items might break. The one I used that previously had store-bought jelly in it (one with black lid), I didn't process ... it was just my "sample" jar to go straight into the fridge.) Yield: about 6 half-pints
APPLE CINNAMON JELLY
I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California
Provided by Taste of Home
Time 35m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
STATE FAIR CANDY APPLE JELLY
This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.
Provided by Diana Adcock
Categories Jellies
Time 15m
Yield 7 pints
Number Of Ingredients 5
Steps:
- Measure apple juice and cinnamon candies into an 8 quart saucepan.
- Heat and stir to melt candies.
- Measure sugar into a separate bowl.
- Stir in fruit pectin into fruit juice in saucepan.
- Add butter.
- Bring to a boil (rolling) stirring constantly.
- Quickly stir in all sugar.
- Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
- Remove from heat.
- Skim off foam and ladle into pint jars leaving 0.125 inch head space.
- Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 1024.3, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.7, Sodium 28.9, Carbohydrate 263, Fiber 1.1, Sugar 252, Protein 0.3
CANDY APPLE JELLY
Make and share this Candy Apple Jelly recipe from Food.com.
Provided by The Hen Basket
Categories Jellies
Time 25m
Yield 6 Pint Jars
Number Of Ingredients 4
Steps:
- In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.
- You will need to skim off any foam and fish out any undissolved candies.
- Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.
- Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.
- Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.
Nutrition Facts : Calories 683.6, Fat 0.2, Sodium 24.8, Carbohydrate 176.2, Fiber 1.1, Sugar 165.6, Protein 0.2
CANDIED APPLES II
Apples with a hard candy coating, like you can get at fairs.
Provided by JONAR
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 15
Number Of Ingredients 5
Steps:
- Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
- Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 62.5 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 15 mg, Sugar 46.8 g
CANDY APPLE JELLY
Delicious on a bagel with cream cheese. **4 cups of Unsweetened apple juice may be substituted in this recipe.
Provided by Nicker12
Categories Jellies
Time 50m
Yield 6 1/2 pints
Number Of Ingredients 6
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. .
Nutrition Facts : Calories 884.1, Fat 0.9, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 230.9, Fiber 13.5, Sugar 204.9, Protein 1.4
APPLE JELLY
This delicate fruit preserve can help you use up your bounty of peak fall apples. A crystal clear jelly is what you are after here, so look for cooking apples - you want firm, crisp fruit that will hold up to stewing and straining without falling apart. Once the apples are cooked and their juices are extracted, the resulting jam is reminiscent of floral honey and tart citrus. Serve with a buttery croissant, warm toast, as a filling for pastries or a glaze for fruit tarts and cakes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves, project
Time 2h
Yield 4 to 5 cups
Number Of Ingredients 4
Steps:
- Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
- Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
- Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
- Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
- Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.
APPLE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
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.
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