Apple Jelly Candy Food

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.

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

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

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.

STATE FAIR CANDY APPLE JELLY

Steps:

• Measure apple juice and cinnamon candies into an 8 quart saucepan.
• Heat and stir to melt candies.
• Measure sugar into a separate bowl.
• Stir in fruit pectin into fruit juice in saucepan.
• Add butter.
• Bring to a boil (rolling) stirring constantly.
• Quickly stir in all sugar.
• Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam and ladle into pint jars leaving 0.125 inch head space.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.

APPLE JELLY

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.

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.

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. .

CANDY APPLE JELLY

Steps:

• In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.
• You will need to skim off any foam and fish out any undissolved candies.
• Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.
• Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.
• Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.

APPLE JELLY

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

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.