Christmas Cran Cider Jelly Food

CIDER JELLY

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.

HOLIDAY CRANBERRY SAUCE

Steps:

• Place fresh cranberries and water in a medium saucepan over medium heat.
• Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
• Cook until cranberries begin to burst, about 10 minutes.
• Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

CHRISTMAS JAM

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CRANBERRY-PEPPER JELLY (HOT)

Steps:

• In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
• Bring to a boil and then reduce heat.
• Cover and simmer 10 minutes.
• Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
• Measure 2 cups liquid.
• Discard pulp.
• In 4-quart kettle combine the 2 cups liquid and the sugar.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin and if using, add the whole hot peppers.
• Return to a full rolling boil; boil 1 minute, stirring constantly.
• Remove from heat and quickly skim off foam with a metal spoon.
• Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
• Wipe rims, adjust lids.
• Process in boiling water bath for 5 minutes.
• Cool on wire rack.
• Jelly may require 2 to 3 days to set.

RED AND GREEN CHRISTMAS JALAPENO JELLY

Steps:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

HOT CRAN-APPLE CIDER

Steps:

• Insert cloves into orange. Cut orange and lemon into slices. In a large saucepan, combine the remaining ingredients; add orange and lemon slices. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove cinnamon sticks and fruit slices with a slotted spoon if desired before serving. Ladle into mugs.

CIDER N' SPICE JELLY

Steps:

• In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
• Line a sieve with double layer of 100% cotton cheese cloth and set over large bowl. Strain cider mixture through sieve. If desired, reserve spices to add to canning jars later.
• Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
• Remove from heat and add pectin.
• Return to the heat and bring to a rolling boil for 1 minute, while stirring.
• Ladle into hot sterilized 8 oz jars, leaving 1/4" headspace. If desired you can now add spices back into jars. Wipe rims and add lids.
• Process jars for your recommend altitude.
• If you have never made a jelly before, the straining of the liquid is to remove any particles/cloudiness from the jelly. So that your jelly will be nice and clear once set.

CHERRY CIDER JELLY

Steps:

• Strain cider, a coffee filter and sieve work well.
• In a large pan heat cider till warm using medium heat.
• Add sugar and heat, stir constantly until sugar is dissolved.
• Turn up to medium high heat,bring to a full rolling boil, stir constantly.
• Stir in pectin.
• Bring back to a full rolling boil,stir constantly for one minute.
• Remove from heat.
• Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace.
• Wipe jar rims and threads with clean damp cloth.
• Cover with hot lids and apply screw rings.
• Process 1/2 pint jars in water bath for 10 minutes.

WINTER SPICE JELLY

Steps:

• Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
• Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
• Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
• Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
• Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

WILD CRANBERRY JELLY

Steps:

• Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice.
• ------Day1------.
• Pick cranberries.
• Remove stems and leaves.
• Wash and drain.
• Prepare a pan as a strainer.
• This is done by using 2-3 layers of good cheesecloth, (or you can use an old but clean linen dish towel).
• Drape over a large pan and secure with clothes pins.
• A large enamel basin works well.
• Using a stock pot or a large canning pot, add berries.
• Add water to barely cover the berries.
• Bring to a boil.
• Turn down heat to medium or medium low.
• Continue cooking until cranberries start popping and they look translucent.
• (about 1-2 hours) Pour the cranberries onto the prepared strainer.
• Do not handles the berries, even with a spoon, while draining.
• (Handling the berries will make a cloudy jelly.) Drain overnight.
• ----------Day2-----------.
• Measure out 3 and 1/2 cups of the wild cranberry juice into a stockpot or small canning pot.
• Add the 7 cups of sugar.
• Bring to a full boil, stirring constantly.
• Add the 2 pouches of"Certo" or"Fruit Jel", still stirring, and bring back to full boil.
• Boil for 1 minute.
• Remove from heat and let sit 3 minutes.
• Skim the form off with a skimmer or metal spoon.
• Pour quickly into prepared jars.
• Process jars.
• (Note: Instead of processing the jars I pour melted parrafin over the top of jell. About 0.125 of an inch. Cover with lids and let cool on a towel.) Once jars are cool, test each one for a seal by pressing the center of the lid.
• The lid should not flex up and down.
• If it does fefrigerate or reprocess with a new lid.
• Note: Apple juice can be added to the wild cranberry juice if there isn't quite enough juice to equil the 3 1/2 cups.