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.
GRACE123'S APPLE JELLY
ALOT OF PEOPLE LIKE APPLE JELLY. APPLE IS ALSO APART OF THE NEW YEARS DINNER. I ALSO HAVE COME TO REALIZE USING JUICE U NEED MORE PECTIN. I ONLY HAD 2 JELLY JARS LEFT WITH SEALS[ HAVE TO BUY SOME AND LABELS]
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- BOIL EVERYTHING U R GOING TO USE. THEN IN LARGE SAUSE PAN POUR APPLE JUICE. 5 CUPS OF SUGAR WHEN HOT STIR TIL BLENDED IN. THEN ADD PECTIN 1 BOX AT A TIME WHILE HOT STIR TIL BLENDED LIKEWISE WITH THE OTHER 2 BOXES. STIR TIL THICKENS.
- POUR INTO JELLY JARS. PLACE SEALS ON THEM AND RING LIDS TIGHTLY. THEN WAIT FOR THEM TO POP
GRACE123'S GRAPE JELLY
I DIDN'T GET THE FULL QRT JAR BUT THATS OK COS I HAVE PLANS FOR IT.
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- POUR ABOUT 2 CUPS OF GRAPE JUICE INTO LARGE SAUCE PAN. [BOIL EVERYTHING U USE TONGS ECT.. JARS ECT... GET IT HOT
- ADD ALL UR SUGAR STIR TIL DESOLVED. BRING 2 A BOIL PLACE ON MED HEAT. ADD 1 BOX OF SURE-JELL AT A TIME AND STIR TIL DESOLVED.
- BRING TO A SLOW BOIL. THEN SIMMER FOR ABOUT 40 MINS. WHEN THICKENED POUR INTO 1 QRT JAR AND PLACE SEAL AND RING LIDS ON VERY TIGHTLY THEN WAIT FOR THE POPS. I NOTICE WHEN I USE THE BALL LIDS AND SEALS THEY POP FASTER. BUT U CAN USE ANY SEALS. BUT NEVER REUSE A SEAL
GRACE123'S PEPPERMINT JELLY
I THOUGHT WHY NOT USE THE PEPPERMINT. U CAN GET WILTONS AT WALMARTS. OR IN THE CANDY MAKING ISLE.
Provided by Grace Camp
Categories Jams & Jellies
Time 45m
Number Of Ingredients 6
Steps:
- 1. ABOUT 1 CUP APPLE JUICE IN LARGE SAUCE PAN GET HOT. POUR SMALL PEPPERMINT INTO JUICE. THEN ADD 2 CUPS SUGAR STIR TIL DESOLVED. THEN ADD REST OF SUGAR STIR TIL DESOLVED
- 2. ADD PECTIN STIR TIL DESOLVED. BRING TO BOIL. THEN SIMMER 30-40 MINS THEN TAKE OFF HEAT LET SET STIR TIL ITS STARTS 2 THICKEN THEN LADEL INTO 1 PINT JELLY JARS.
- 3. PLACE SEALS AND RING LIDS ON TIGHTLY
GRACE123'S CRANGRAPE JELLY
HOPE U LIKE THIS. I'VE BEEN BUSY WITH THE JUICE AND STUFF[CANNING]
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- START IN DUTCH OVEN ON TOP OF STOVE BOIL ALL ITEMS UR GOING TO USE.
- PLACE JUICE IN LARGE SAUCE PAN GET HOT ADD UR SUGAR AND PECTIN. WHEN IT COMES TO A BOIL TURN HEAT DOWN SOME AND LET SIMMER FOR 30 MINS OR UNTIL READY TO POUR JUCE IN JARS.
- WHILE JUICE IS SIMMERING AND ALMOST READY TO POUR INTO JARS. TAKE THE JARS OUT TO GET THEM READY TO POUR JELLY/JAM INTO. THEN POUR TO THE FIRST RIM[NOT TO THE TOP OF JAR] PLACE SEALS ON THEM AND RIMS TIGHTLY. WAIT 4 THEM TO START POPPING AND PUT UP LABEL THEM SO U KNOW WHICH IS WHICH.
- HOPE U LIKE THIS SIMPLE EASY WAY TO MAKE JAMS AND JELLY.
GRACE123'S APPLE-CHERRY JELLY MMMM SMELLS GREAT
THESE R EASY. WITH JELLY I HAVE 2 HAVE A LIL MORE PATIENTS COS THE FRUITS THICKEN RITE UP U CAN GET SPOILED ON THAT
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 7
Steps:
- BOIL ALL UNTINSILS AND JARS ECT.. TONGS LADEL AND SO ON. POUR 2 CUPS APPLE JUICE IN LARGE SAUCE PAN. ADD CHERRY FLAVORING. A FEW DROPS RED FOOD COLORING TO MAKE RED. ADD 4 CUPS SUGAR COOK AND STIR TIL DESOLVED. THEN ADD 2 CUPS SUGAR AND STIR TIL DESOLVED.
- ADD FIRST BOX OF PECTIN STIR TIL DESOLVED THEN ADD 2 BOX OF PECTIN STIR TIL DESOLVED
- I SET MY TIMER FOR 30 MINS. BRING TO ALMOST A BOIL AND TURN DOWN AND LET SIMMER 20-30 MINS STIRRING REGULARLY
- THEN WHEN IT THICKENS TAKE TONGS AND LINE UP 1/2 PINT JELLY JARS AND USE A FUNNEL AND LADEL TO THE FIRST RIM. PLACE SEAL ON AND RING LIDS ON TIGHT. SET ASIDE AND WAIT 4 THE POPS
GRACE123'S APPLE-RHUBARB JELLY
THIS IS THE FIRST TIME I MADE. SO I TASTED IT IT TASTED GOOD TO ME. NOT TOO MUCH RHUBARB TASTE AND NOT 2 MUCH APPLE TASTE. I HOPE I DID GOOD WITH THIS ONE LOL.
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
- PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
- I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
- SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.
GRACE123'S CRANAPPLE JELLY
ITS THAT TIME OF YEAR. THE HOLIDAYS ALOT OF PEOPLE LIKE CRAN ABOUT ANYTHING. SO I THOUGHT WHY NOT CRANAPPLE JELLY. SO HERE HOW I MADE IT
Provided by Grace Camp @grace123
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
- IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
- STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
- WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY
CINNAMON APPLE JELLY
When I host a Christmas sit-down dinner, I adhere labels on small jars of this jam to use as place cards. At the end of the evening, the guests can take the sweet spread home to enjoy. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 15m
Yield about 13 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts :
APPLE JELLY
This delicate fruit preserve can help you use up your bounty of peak fall apples. A crystal clear jelly is what you are after here, so look for cooking apples - you want firm, crisp fruit that will hold up to stewing and straining without falling apart. Once the apples are cooked and their juices are extracted, the resulting jam is reminiscent of floral honey and tart citrus. Serve with a buttery croissant, warm toast, as a filling for pastries or a glaze for fruit tarts and cakes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves, project
Time 2h
Yield 4 to 5 cups
Number Of Ingredients 4
Steps:
- Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
- Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
- Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
- Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
- Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.
APPLE CIDER CINNAMON JELLY
I have not tried jelly. I'm posting this for safe keeping. I found this recipe Complete Book Of Small Batch Preserves. This full bodied taste of fresh apple cider spiced with cinnamon is marvelous on toast and hot biscuits. Try heating the jelly and serve over pancakes or french toast. Reserve the cinnamon stick and add a small piece to each jar for an attractive garnish and more intense cinnamon flavor. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 30 Mins
Time 21m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 451.5, Carbohydrate 116.6, Sugar 116.6
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