Tres Red Hot Cinnamon Jelly Recipes

TRE'S RED HOT CINNAMON JELLY

Steps:

• Combine apple juice and pectin in a large microwave-safe bowl.
• Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes.
• Stir twice during cooking.
• Remove from microwave; add sugar and red hots, stirring well.
• Return to the microwave and cook until the mixture returns to a rolling boil, about 10 or 12 minutes, stirring occasionally.
• Boil hard for 1 minute.
• Remove from microwave and skim any foam.
• Pour into hot sterilized jars, leaving 1/4 inch headspace.
• Cap and Seal.
• Process 5 minutes in a boiling water canner.

CINNAMON APPLE JELLY

Steps:

• 1. In LARGE kettle, heat cider, red hots and pectin over HIGH, stirring often. Bring to a full rolling boil (This is a boil that you cannot stir down - that keeps boiling when you stir vigorously).
• 2. Add sugar (all at once) ; return to a full rolling boil, stirring constantly. After mixture comes to a full rolling boil, then time for exactly 1 minute.
• 3. Remove from heat; skim off any foam (I have never had any). Pour into hot jars leaving 1/4-inch headspace.
• 4. Take a damp paper towel and wipe any jelly from rim of jar so caps won't stick. Adjust caps. Turn jars over on toweling and time 5 minutes. Turn jars upright and leave until cool and jelled.
• 5. This recipe made 8-8oz jars with a little left over which I put into a small glass container to use immediately when cooled.

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 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.