Candy Apple Jelly Recipes

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

CANDY APPLE JELLY

Steps:

• 1. In a large kettle or Dutch oven, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly.
• 2. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
• 3. Remove from heat; skim off foam and any undissolved candies (all of the candies normally dissolve). Pour hot liquid into hot canning jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath. (Note: Use only jars made for canning in the boiling water bath. Regular jars from store-bought items might break. The one I used that previously had store-bought jelly in it (one with black lid), I didn't process ... it was just my "sample" jar to go straight into the fridge.) Yield: about 6 half-pints

CANDY APPLE JELLY

Steps:

• 1. Prepare jars and rings.
• 2. Measure sugar into a bowl and set aside near stove.
• 3. Combine apple juice, red hots and pectin in a large sauce pan over medium-high heat. Bring to a full boil, stirring constantly.
• 4. Add sugar all at one time. Continue to stir constantly. Add butter. Once liquid returns to a full boil, continue to cook and stir for two minutes.
• 5. After two minutes, remove from heat. Skim foam if necessary. Ladle into clean, hot jars. Wipe rims clean and place lids. Add rings and tighten to finger tip tight.
• 6. Process for five minutes in boiling water canner. If using a steam canner, process for five minutes starting when a full plume of steam emerges from the canner.
• 7. Remove to a clean dish towel and let rest for six hours. Check for seal and wipe clean.

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.

CANDY APPLE JELLY

Steps:

• In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.
• You will need to skim off any foam and fish out any undissolved candies.
• Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.
• Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.
• Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.

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.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

CANDY APPLE JELLY

Steps:

• Wash apples and place in a large pot. If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.
• Add 5 cups of water to the pot and bring to boil over high heat.
• Reduce heat to simmer for 20 minutes until apples are soft. Mash the apples with a potato masher once they are soft enough.
• Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes). Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.
• I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.
• In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired) and pectin. Bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.
• Remove from heat; skim off foam with a metal spoon.
• Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Jars must be hot so that the hot jelly doesn't break the glass.
• Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don't over tighten.
• 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. Jelly may take up to 3 days to set so don't panic if it doesn't set right away. .

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.