State Fair Candy Apple Jelly Recipes

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.

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.

APPLE JELLY

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.

STATE FAIR RED CANDY APPLES

Steps:

• 1. Grease 2 cookie sheets. Wash and dry apples and put popsickle sticks in them and have them ready to be dipped into the hot candy.
• 2. Spray a large pot with cooking spray.Put a candy thermometer on side of pot(do not let it touch bottom). On high temperature, mix all ingrediants, STIRRING CONSTANTLY(this will take awhile).Allow temperature to reach 277 degrees(or soft crack). DO NOT OVERCOOK.You know candy is ready when it forms a ball when a little dropped in a glass of cool water.
• 3. Immediately remove from heat. And start dipping apples in the HOT candy.BE CAREFULL, THE CANDY IS EXTREMELY HOT!!!After dipping apples in candy, swirl apple around to keep candy on apple and let the apple drip for a few seconds and put them on the greased cookie sheets.WORK FAST, as the hot liquid as it cools will get hard.
• 4. When finished dipping all the apples, make sure you put some HOT water in your pot and get the candy out as soon as possable, or you will have a big mess. Also clean all candy drippings, spoons, etc. This candy when dry, dries like glue.
• 5. If you want to cool fast, put in refrigerator for a few minutes. But do not store in refrigerator, because the candy will slide right off the apple. Keep in airtight container when hard or wrap in wax paper.

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

APPLE JELLY

Steps:

• Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
• Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
• Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
• Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
• Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.