APPLE JELLY
Traditional and delicious homemade jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 100
Number Of Ingredients 5
Steps:
- Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
- Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
- Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g
APPLE BOURBON CHICKEN WINGS
We baked chicken wings in a sweet and savory apple bourbon sauce for a flavorful dish that will have them asking for seconds.
Provided by Cheri Liefeld
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Cut each chicken wing at joints to make 3 pieces; discard tip.
- In large bowl, toss chicken with 2 teaspoons of the oil, the salt and black pepper. Place chicken in pan. Bake uncovered 50 minutes.
- Meanwhile, in 1-quart saucepan, mix apple jelly, bourbon, brown sugar, garlic, red pepper and remaining 3 teaspoons oil. Heat to boiling over medium-high heat; reduce heat. Simmer 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat.
- Remove chicken from oven. Drizzle half of the sauce over chicken; turn to coat with sauce.
- Bake 8 to 10 minutes longer or until chicken is no longer pink in center. Serve chicken wings with remaining sauce.
Nutrition Facts : ServingSize 1 Serving
BOURBON APPLE JELLY
Make and share this Bourbon Apple Jelly recipe from Food.com.
Provided by AmandaEmily
Categories Jellies
Time 30m
Yield 4 8-oz jars
Number Of Ingredients 4
Steps:
- Combine apple cider, bourbon and sugar in saucepan.
- Bring to a boil, stirring constantly.
- Stir in pectin, stirring briskly.
- Return to boil, boil 1 minute. Test for gel. Skim off foam.
- Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
Nutrition Facts : Calories 721.8, Carbohydrate 150.5, Fiber 0.5, Sugar 149.9
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.
BOURBON FRIED APPLES
This is a slightly healthier spin on traditional fried apples. The skin is left on, and the reduced butter and sugar are offset with flavor-boosting bourbon, raisins, cinnamon, and lemon juice. I use Cameos for this recipe, as they are naturally sweet and hold their shape well, but if you're using a tarter variety, you may wish to increase the brown sugar and omit the lemon juice. Golden rum can substitute for the bourbon.
Provided by AlmaFeliz
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 20.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 23 mg, Sugar 15.9 g
STATE FAIR CANDY APPLE JELLY
This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.
Provided by Diana Adcock
Categories Jellies
Time 15m
Yield 7 pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1024.3, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.7, Sodium 28.9, Carbohydrate 263, Fiber 1.1, Sugar 252, Protein 0.3
CANDY APPLE JELLY
Delicious on a bagel with cream cheese. **4 cups of Unsweetened apple juice may be substituted in this recipe.
Provided by Nicker12
Categories Jellies
Time 50m
Yield 6 1/2 pints
Number Of Ingredients 6
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. .
Nutrition Facts : Calories 884.1, Fat 0.9, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 230.9, Fiber 13.5, Sugar 204.9, Protein 1.4
BOURBON CANDY APPLES
Bourbon adds a rich flavor to these hand dipped caramel apples.
Provided by Allrecipes
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
- Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
- Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.
Nutrition Facts : Calories 361 calories, Carbohydrate 93.3 g, Fiber 2.6 g, Protein 0.5 g, Sodium 60.1 mg, Sugar 75.8 g
APPLE JELLY RECIPE
Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 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 jars well before filling.
- Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar 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 pectin. 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 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
CANDY APPLE JELLY
Make and share this Candy Apple Jelly recipe from Food.com.
Provided by Karen From Colorado
Categories Jellies
Time 25m
Yield 3 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1367.3, Fat 0.5, SaturatedFat 0.1, Sodium 49.6, Carbohydrate 352.4, Fiber 2.1, Sugar 331.2, Protein 0.4
APPLE JELLY
An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat!
Provided by CindiJ
Categories Jellies
Time 2h30m
Yield 4 1/2 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1247.2, Fat 1.6, SaturatedFat 0.2, Sodium 25.3, Carbohydrate 325.6, Fiber 21.8, Sugar 294.1, Protein 2.4
NEWTON'S LAW
Steps:
- Stir together brown sugar and hot water in a cocktail shaker to dissolve. Let cool, then add bourbon, lemon juice, and apple butter and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled rocks glass. Garnish with orange twist and cinnamon.
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