WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
STAR ANISE AND CINNAMON BEER
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 servings (5 1/2 cups)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar, water, star anise, and cinnamon sticks over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 1 hour. Strain the syrup into a large pitcher and refrigerate until ready to serve. Slowly pour the beer into the pitcher. Stir and serve.
QUINCE JELLY WITH STAR ANISE
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint-size jars
Number Of Ingredients 5
Steps:
- Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
- Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
- Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220 degrees. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using. Unopened jelly can be stored at room temperature for up to 1 year.
CINNAMON JELLY
This is a very good jelly for around Christmas time , I like to pour this over a block of cream cheese and serve with crackers but its great for breakfast too.
Provided by Karla Everett
Categories Jams & Jellies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Combine the juice and the pectin in a large saucepan ; bring to a full rolling boil.
- 2. Add sugar and the red hots ; stirring constantly and return to a boil ; boil for 2 minutes. skim foam from top.
- 3. Pour into sterilized hot jelly jars , filling to within 1/8" of top. Wipe the jar rim with a wet cloth. Top with lid and screw on ring.
- 4. Process in a boiling water bath for 5 minutes , remove from the water bath and place on a towel and let cool.
CINNAMON ANISE JELLY
This recipe comes from the Ball Blue Book. It sets up beautifully and has such a lovely holiday flavor!! The butter will make skimming the foam unnecessary but don't add more than 1/2 teaspoon as this could raise the ph of the recipe too much and make it unsafe for canning.
Provided by anonymous
Categories Low Protein
Time 30m
Yield 3 1/2 pint jars
Number Of Ingredients 6
Steps:
- Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!).
- Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
- Add the sugar and the butter, stirring until dissolved.
- Bring to a boil, stirring frequently.
- Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner (adjust for altitude).
Nutrition Facts : Calories 991.8, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.7, Sodium 9.6, Carbohydrate 253.5, Fiber 0.9, Sugar 251.2, Protein 0.2
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