SPICED APPLE JELLY FROM SCRATCH
Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)
Provided by Aroostook
Categories Jellies
Time 35m
Yield 4 1/2 pint jars
Number Of Ingredients 6
Steps:
- Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
- Strain through jelly bag or cheesecloth.
- There should be from 2 1/2 to 3 cups juice.
- Add sugar and cook until juice sheets from spoon.
- Skim away froth 3-4 times during cooking.
- Pour into hot sterilized jars, and seal.
- Makes about four 1/2 pint jars.
Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8
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
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.
APPLE PIE JELLY
With all the flavor of mom's apple pie, this jelly is easy to make and fun to eat! It's so versatile! Makes a perfect layer on top of your cheesecake. Mix it with sour cream and cream cheese for a tasty dip. It's also a tasty ice cream topping.
Provided by robbybaby
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h40m
Yield 48
Number Of Ingredients 6
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
- Remove mixture from heat and skim off foam with a metal spoon.
- Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.7 g, Fiber 0.1 g, Sodium 0.7 mg, Sugar 23.3 g
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.
APPLE CORE AND PEEL JELLY
Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 64
Number Of Ingredients 6
Steps:
- Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
- Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 31.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2 mg, Sugar 31 g
SPICED APPLE BUTTER
This is a wonderful recipe to create a delicious spread for muffins, bread, and scones. It is so flavorful yet easy to make.-Antique Apple Orchard, Joe Brocard, Sweet Home, Oregon
Provided by Taste of Home
Time 2h5m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
APPLE JELLY
From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning.
Provided by LonghornMama
Categories Jellies
Time 30m
Yield 7 half-pints
Number Of Ingredients 3
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.
APPLE JELLY RECIPE
Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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