APPLE CIDER JELLY
Apple cider jelly, made by boiling down fresh apple cider until it thickens, is an easy way to keep fall in your fridge year-round.
Provided by Casey Barber
Categories Pickles, Jams & Spreads
Time 3h5m
Number Of Ingredients 5
Steps:
- Pour the apple cider into a stockpot that holds at least 5 quarts of liquid. Bring to a boil over medium heat and then reduce the heat as necessary to keep the apple cider at a good simmer, bubbling happily and not sluggishly.
- After about 2 to 2 1/2 hours, the cider will have reduced to a little more than a quart, with about 5-6 cups of cider left in the pot.
- While the cider simmers and reduces, wash and rinse 4 8-ounce mason jars, rings, and fresh lids. Keep the jars and rings in a 200-degree oven until you're ready to use them, and the lids in a pot of barely simmering water until then.
- If you're water bath canning your jelly, you'll want to get your canning pot ready and on for a boil now too.
- Transfer the cider to a smaller 2-quart saucepan, if desired, and whisk the pectin (and sugar, if using) into the cider.
- Simmer the cider for 5 minutes more, letting the pectin activate and thicken the cider into a syrupy jelly.
- Carefully fill the warm jars with jelly, leaving 1/4 inch headspace, and water bath can for 10 minutes at a rolling boil if desired.
- If you're just making refrigerator jelly, seal the jars and leave them on a cooling rack until no longer hot to the touch.
- Transfer the jars to the refrigerator and allow to chill for 24 hours before using.
APPLE CIDER JELLY
It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.
Provided by Kathy228
Categories Jellies
Time 15m
Yield 7-8 half pints
Number Of Ingredients 4
Steps:
- In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
- Pour the apple cider into a cooking pot.
- Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
- Bring mixture to full rolling boil stirring constantly.
- Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle into sterilized jars to within 1/8 inch of tops.
- Seal and process five-minutes in boiling water bath.
Nutrition Facts : Calories 444.8, Sodium 30, Carbohydrate 115, Fiber 0.1, Sugar 114.1
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
APPLE CIDER JELLY
Here is something just a little different. If you like Applebutter and/or Jam you will enjoy this. I got this recipe from my Mother in law and sold out of it the first trip to farmers market.
Provided by MamaChelle
Categories Low Protein
Time 20m
Yield 10-12 jars
Number Of Ingredients 4
Steps:
- In a large pot, combine the cider, candy, and pectin.
- Bring to a rolling boil over high heat, stirring often.
- Add sugar and return to a rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat and skim off any foam.
- Carefully ladle hot jelly into sterilized half-pint jars, leaving 1/4 in headspace.
- Adjust caps.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 404.2, Sodium 24.4, Carbohydrate 104.8, Fiber 0.4, Sugar 99.8
APPLE-HABANERO JELLY
Provided by Sean Timberlake
Number Of Ingredients 4
Steps:
- Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
- Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
- Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
- Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
OLD FASHIONED APPLE CIDER JELLY PIE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter 9-inch pie plate. Lay 1 sheet phyllo dough on clean surface. Place slightly damp kitchen towel over remaining dough to keep from drying out. With pastry brush, lightly brush with melted butter. Lay another sheet phyllo on top of buttered sheet, lightly butter. Repeat until all 8 layers are buttered, using 6 tablespoons of the butter. Place phyllo dough into the prepared pan, pressing it along bottom and sides. Trim the edges. Sprinkle walnuts over bottom of crust. In medium bowl beat together maple sugar, maple syrup, jelly, remaining 8 tablespoons butter, and eggs. Pour egg mixture over walnuts. Bake 40 to 45 minutes, or until filling is set. Serve chilled.
CIDER JELLY
For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.-Donna Bensend, Dallas, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cider and red hots. Stir in 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 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE JELLY
From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning.
Provided by LonghornMama
Categories Jellies
Time 30m
Yield 7 half-pints
Number Of Ingredients 3
Steps:
- Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
- Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
- Remove mixture from heat, and skim off foam with a metal spoon.
- Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
- Process in boiling water bath 5 minutes.
APPLE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
SURE.JELL APPLE JELLY
Give the gift of delicious homemade SURE JELL Apple Jelly! You only need one hour and five ingredients to make this delicious apple jelly recipe!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure juice into 6- or 8-qt. saucepot; add food coloring.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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APPLE CIDER JELLY | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Place the cider in a large, heavy pot and bring to a gentle boil over high heat. Reduce the heat to low and let simmer for about 2 hours. After about 2 hours, the cider will begin to thicken and coat the back of a spoon. This is the time to pay attention. Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees F on a candy thermometer. Our jelly usually takes almost 3 hours to thicken. Let cool and place in a glass jelly jar. Refrigerate. The jelly will keep for several weeks.
- Make a chile-spiced apple cider jelly: Wrap a chile pepper (that is cut in half, lengthwise) in a piece of cheesecloth and tie it up. Place the chile the cider for the first hour of cooking and then remove.
- Make a mulled apple cider jelly: Wrap 1 cinnamon stick, 1 allspice berry, and 3 cloves in a piece of cheesecloth and tie it up tightly. Place in the cider during the first hour of cooking, then remove.
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