Cinnamon Jelly Recipes

APPLE CINNAMON JELLY

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.

CINNAMON JELLY

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

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.

APPLE CIDER CINNAMON JELLY

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.

CINNAMON APPLE JELLY

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.

CINNAMON JELLO (RED HOTS SALAD)

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.