CIDER JELLY
For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.-Donna Bensend, Dallas, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET APPLE CIDER JELLY
Provided by Weaver's Orchard
Number Of Ingredients 8
Steps:
- Add 1/4 cup granulated sugar to the contents of the pectin package in a bowl.
- Mix remaining granulated sugar and brown sugar in another bowl.
- Bring the apple cider to a boil in a large pot, along with the cinnamon stick, lemon zest, cloves and ginger.
- Strain the cider into a bowl to remove the cinnamon stick, lemon zest and cloves. Return cider to pot. (You tie the spices into a cheesecloth instead, but this method is handy if you don't happen to have cheesecloth.)
- Once the apple cider boils, add the sugar-pectin mixture and let it come to a boil again, stirring constantly. Add the other sugar mixture and bring to a boil again. Boil for 1 minute.
- Pour into canning jars. If you plan to freeze the jelly, leave 3/4 inch of space between the top of the jelly and the lid because the contents will expand as it freezes.
- Let cool. Refrigerate or freeze.
APPLE CIDER JELLY
It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.
Provided by Kathy228
Categories Jellies
Time 15m
Yield 7-8 half pints
Number Of Ingredients 4
Steps:
- In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
- Pour the apple cider into a cooking pot.
- Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
- Bring mixture to full rolling boil stirring constantly.
- Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle into sterilized jars to within 1/8 inch of tops.
- Seal and process five-minutes in boiling water bath.
Nutrition Facts : Calories 444.8, Sodium 30, Carbohydrate 115, Fiber 0.1, Sugar 114.1
APPLE CIDER JELLY
Here is something just a little different. If you like Applebutter and/or Jam you will enjoy this. I got this recipe from my Mother in law and sold out of it the first trip to farmers market.
Provided by MamaChelle
Categories Low Protein
Time 20m
Yield 10-12 jars
Number Of Ingredients 4
Steps:
- In a large pot, combine the cider, candy, and pectin.
- Bring to a rolling boil over high heat, stirring often.
- Add sugar and return to a rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat and skim off any foam.
- Carefully ladle hot jelly into sterilized half-pint jars, leaving 1/4 in headspace.
- Adjust caps.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 404.2, Sodium 24.4, Carbohydrate 104.8, Fiber 0.4, Sugar 99.8
APPLE CIDER & SAGE JELLY
Here's a good way to use up your garden sage at summer's end. If you prefer a sweeter jelly, switch out the apple cider vinegar with apple cider. I think this will make a fantastic turkey or ham glaze! One of the recipes I adapted my recipe from said you could use 4 tbs dried sage in place of the fresh sage, but I have not...
Provided by Tess Geer
Categories Jams & Jellies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Prepare jars and rings. Keep jars hot.
- 2. Set aside well-formed sage leaves. Place packed leaves in a large, nonreactive saucepan. Pour boiling water over the top. Simmer for approximately 10 minutes. You should have 1/2 cup liquid remaining.
- 3. Pour water through a sieve and discard sage leaves. If any sediment remains, restrain through cheesecloth. Return to saucepan. Add cider, vinegar, lemon juice and food coloring. Stir to combine. Bring to a hard boil.
- 4. Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.
- 5. Quickly add pectin all at once. Continue to stir until mixture reaches a hard boil that cannot be stirred down. Boil for one minute. Remove from heat. Skip foam if necessary.
- 6. Add one or two fresh sage leaves to the bottom of each jar. Fill, wipe rims with a damp paper towel, add lids and seal to finger-tip tightness.
- 7. Process for 15 minutes in water bath. (I'm using my vintage Conservo, made in 1928!). Remove to a clean, cloth towel away from direct sun. Let rest for 12 hours. Test seal. Refrigerate or reprocess any jars that did not seal. Store in a dark cupboard. Will keep for 1 year.
APPLE CIDER
Yes, you can make your own cider at home! It's just the thing for using up a surplus of apples. In this recipe, a food processor substitutes for a traditional press.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 4h
Yield Makes about 1 1/2 quarts
Number Of Ingredients 1
Steps:
- Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches. Place colander over a large pot.
- Working in batches in a food processor (don't fill it more than halfway), grind apples to the consistency of thick applesauce, scraping down sides as needed.
- Transfer applesauce to colander. Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twist to close. Weigh down with a heavy pot, such as a Dutch oven.
- Refrigerate at least 4 hours and up to overnight. Discard solids.
- Cider can be refrigerated in an airtight container up to 1 week, or frozen in an airtight container up to 3 months.
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