Apple And Lavender Jelly Food

APPLE AND LAVENDER JELLY

Steps:

• Sterilize and prepare the jars.
• Prepare a bowl topped with a sieve, covered with a cloth.
• Wash the apples in water with vinegar. Add 1 cup of vinegar to every 4 cups of water. (1 cup (250 ml) vinegar to every liter of water).
• Cut the apples into large pieces. Don't throw away the kernels and cores; put them into the pan.
• Put the apples in a large pan and add the water.
• Cover the pan and bring to a boil.
• Reduce heat and cook for 30 minutes until the apples are soft and tender.
• Take the bowl and sieve and put the apples in the sieve (on top of the cloth).
• Let the apples drain for at least 8 hours. Do not press the apples, or the jelly will turn cloudy.
• Measure the juice that has been released. It should be about 8 ⅓ cup (2 liters). Otherwise add water until you reach this volume.
• Put the juice in a saucepan with the lavender, sugar, and lemon juice and bring to a boil.
• Hang a sugar thermometer in the pan and heat to 220 °F (105 °C.) Keep stirring.
• Grab your cold plate and drip a drop on the plate. If the drop is immediately solid, your jelly is ready. Otherwise, you heat the jelly a little further to a maximum of 230 °F (110 °C.)
• Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the pot to get used to the heat). Then fill the jars.
• Turn the jars upside down and let them cool to room temperature. Then turn them back.

LAVENDER APPLE JELLY

Steps:

• Quarter apples (don't peel or core).
• Place in large kettle, add lavender.
• Bring to a boil and then simmer until apples are tender.
• Pour into 3 thicknesses of cheesecloth over colander in bowl and allow the juice to drip overnight.
• Pour 3 cups of juice into large kettle, add sugar.
• Bring to a rapid boil until a drop on a cold spoon forms a hard film.
• Pour into sterilized jars and seal.
• Continue process until all juice is used.

LAVENDER JELLY

Steps:

• In a large saucepan over high heat bring water just to a boil.
• Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
• After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
• Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
• Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
• Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
• Boil Times:.
• 2 minutes - soft gel.
• 4 minutes - medium gel.
• Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
• After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
• Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
• Makes five 1/2 pints.

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:

• 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.