Candy Apple Jello Recipes

CANDY APPLE JELLY

Steps:

• In a large saucepan, combine the apple juice, candies and 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 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.

CHEWY APPLE CANDIES

Steps:

• In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts. , Pour into a buttered 8-in. square pan. Cover and chill overnight. Cut into 1-1/2-in. x 1/2-in. pieces; roll in confectioners' sugar. Refrigerate for several hours. Store in an airtight container in the refrigerator.

CANDY APPLE JELLY

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.

STATE FAIR CANDY APPLE JELLY

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.

APPLE JELLY CANDY

Steps:

• In a large saucepan, combine the sugar, applesauce and gelatins; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 15 minutes. Remove from the heat; stir in walnuts and vanilla., Immediately pour into a greased 11x7-in. baking dish. Cover and refrigerate overnight. Cut into 1-in. pieces; roll in superfine, confectioners' and/or granulated sugar. Store in an airtight container in the refrigerator.

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

APPLE JELLY

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.