SPICED APPLE JELLY RECIPE (NO ADDED PECTIN)
This spiced apple jelly recipe livens up the plain apple flavor with some traditional pairings including lemon juice, cinnamon, nutmeg and cloves.
Provided by Grow a Good Life
Categories Canning
Time 1h45m
Number Of Ingredients 7
Steps:
- Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
- Add the prepared fruit to a large saucepan, and cover with water, about 3 cups. Add the spices and stir to combine.
- Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the skins are soft and the juices are released.
- Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
- Strain the juice through a damp jelly bag or double layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
- Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
- Measure out 4 cups of the apple juice and pour into a saucepan. Add the sugar and lemon juice and stir to dissolve.
- Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
- Jelly stage is achieved once the temperature reaches 220˚F, when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
- Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
- Once all the jars are in canner, adjust the water level to two inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
- When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
- Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
- Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jelly once opened and consume within 3 weeks. Yields about 6 half-pint jars.
Nutrition Facts : ServingSize 1 tablespoon, Calories 35 kcal, Carbohydrate 12 g, Protein 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 8.7 g
APPLE-MINT JELLY (LESS-SUGAR)
This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings.
Provided by Barb G.
Categories Jellies
Time 37m
Yield 8 1/2 pint jars
Number Of Ingredients 5
Steps:
- Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
- Add to apple Juice to make 6 cups.
- Mix Pectin with 1/4 cup sugar and add to apple juice.
- Bring to a rolling boil.
- Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
- Add mint flavoring to taste and Green Food coloring to tint.
- Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
OLD FASHION APPLE-MINT JELLY
Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.
Provided by Nyteglori
Categories Jellies
Time 1h35m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
- Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
- Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
- To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
- Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
- Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
- For special occasions you can pour hot jelly into buttered molds.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MINT JELLY
True: Mint jelly you buy from the store is not as good as what you'll make at home with this SURE.JELL for Less or No Sugar Needed Recipes - Mint Jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
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 jars well before filling.
- Wash mint leaves and stems. Finely chop or crush mint; place in medium saucepan. Add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Add food coloring.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and the pectin in small bowl. Add to infusion in saucepot; mix well. 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 remaining 2-3/4 cups 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 a 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 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FESTIVE MINT JELLY
This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too.
Provided by Taste of Home
Time 25m
Yield 11 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid)., In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes., Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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