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 CIDER CINNAMON JELLY
I have not tried jelly. I'm posting this for safe keeping. I found this recipe Complete Book Of Small Batch Preserves. This full bodied taste of fresh apple cider spiced with cinnamon is marvelous on toast and hot biscuits. Try heating the jelly and serve over pancakes or french toast. Reserve the cinnamon stick and add a small piece to each jar for an attractive garnish and more intense cinnamon flavor. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 30 Mins
Time 21m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.
- Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.
Nutrition Facts : Calories 451.5, Carbohydrate 116.6, Sugar 116.6
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 APPLE JELLY
Make and share this Cinnamon Apple Jelly recipe from Food.com.
Provided by Aroostook
Categories Jellies
Time 45m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Prepare home canning jars and lids according to manufacture's instructions.
- Jars must be covered with water and boiled 10 minutes to sterilize.
- Combine apple juice, lemon juice, red hots, water, food coloring, mace and pectin.
- Tie cloves and cinnamon stick in a spice bag.
- Add spice bag to juice mixture.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Bring to a rolling boil.
- Boil hard for 2 minutes.
- Remove from heat and skin foam, if necessary.
- Carefully ladle hot jelly into hot jars, leaving 1/4" head space.
- Wipe jar rim clean.
- Place lid on jar with sealing compound next to glass.
- Screw band down evenly and firmly.
- Do not use excessive force.
- Process jelly 5 minutes in a boiling water canner.
CINNAMON APPLE JELLY
I was asked about this recipe many years ago by a stranger when shopping for canning jars. I looked it up (don't know where) and it has been a favorite since and asked for many times. I especially like to give it as gifts durng the holiday season HINT: I put my jars into a roasting pan full of water on the stove to heat up. ...
Provided by Joey Urey
Categories Jams & Jellies
Time 30m
Number Of Ingredients 4
Steps:
- 1. In LARGE kettle, heat cider, red hots and pectin over HIGH, stirring often. Bring to a full rolling boil (This is a boil that you cannot stir down - that keeps boiling when you stir vigorously).
- 2. Add sugar (all at once) ; return to a full rolling boil, stirring constantly. After mixture comes to a full rolling boil, then time for exactly 1 minute.
- 3. Remove from heat; skim off any foam (I have never had any). Pour into hot jars leaving 1/4-inch headspace.
- 4. Take a damp paper towel and wipe any jelly from rim of jar so caps won't stick. Adjust caps. Turn jars over on toweling and time 5 minutes. Turn jars upright and leave until cool and jelled.
- 5. This recipe made 8-8oz jars with a little left over which I put into a small glass container to use immediately when cooled.
CINNAMON APPLE JELLY
When I host a Christmas sit-down dinner, I adhere labels on small jars of this jam to use as place cards. At the end of the evening, the guests can take the sweet spread home to enjoy. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 15m
Yield about 13 half-pints.
Number Of Ingredients 5
Steps:
- Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
Nutrition Facts :
CRANBERRY AND CINNAMON JELLY
Beautiful color! Try this with salmon or trout OR serve on the Friday after Thanksgiving at breakfast. Just doing my part to keep the holiday spirit going! Thanks to Frances Bissell for the recipe in *Preserving Nature's Bounty*
Provided by Debber
Categories Jellies
Time 1h
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
- Remove cinnamon sticks, mash berries with potato masher.
- Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
- DO NOT SQUEEZE the bag or the jelly will get cloudy.
- Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
- Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
- Remove pan from heat; skim foam; remove cinnamon stick.
- Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
- Label & store in cool dark place.
Nutrition Facts : Calories 122.8, Fat 0.1, Sodium 1.7, Carbohydrate 31.9, Fiber 2.6, Sugar 27.3, Protein 0.2
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.
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