Candy Apple Jello Food

CANDY APPLES

Steps:

• In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
• Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
• Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.

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.

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 JELLO

Steps:

• 1. place candies in 2 cups water. bring to a boil and boil one minute. let sit 5 minutes. candy should start to dissolve.
• 2. reheat candy water to boiling and add to the box of jello. dissolve jello in this.
• 3. add 1 1/2 cups applesauce and 1/2 cup cold water. put in dessert dishes . put in refrigerator to set up. if using the oil and not candy for the diet version, add it when you add the applesauce.

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.

CINNAMON APPLE JELLO SALAD

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.

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.

CANDY APPLE JELLY

Steps:

• In a large saucepan, combine the apple juice, candies and 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 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.