Cider N Spice 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.

SPICY RED-PEPPER JELLY

Steps:

• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
• Make jelly:
• Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
• Whisk together pectin and 1/4 cup sugar in a small bowl.
• Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
• Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
• Seal and process jars:
• Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
• After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

SPICED APPLE CIDER JELLY SHOTS

Steps:

• Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours., To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.

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.

SURE.JELL PEPPER FREEZER JELLY RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

SPICED CIDER

Steps:

• Pour apple cider into a large saucepan. Add cinnamon sticks and lemon zest. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain. Add dark rum. Serve warm into coffee mugs and garnish with an apple slice and a cinnamon stick.

CHRISTMAS CRAN-CIDER JELLY

Steps:

• 1. In a large kettle add juices and spice and pectin. Bring to a rolling boil over high heat. Stirring constantly.
• 2. Stir in sugar.
• 3. Return to a full rolling boil for 1 minute, stirring constantly. Remove from heat; skim off any foam.
• 4. Before pouring in jars, I like to stir it quick with a cinnamon stick.
• 5. Pour hot liquid into 6 half pint jelly jars (hot jars) leaving 1/4" headspace.
• 6. Adjust with caps. Process for 5 minutes in a boiling water bath. *makes 6 half-pints.

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.

GRANDMA'S CIDER'N SPICE CAKE

Steps:

• Cream sugar and shorttening in a large bowl until light and fluffy.
• Beat in molasses and honey.
• Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
• With mixer running at low speed, blend in hot cider.
• Add remaining dry ingredients, mixing well.
• Add egg and vanilla; beat for one minute on medium speed.
• Spread batter in a greased 8 inch square baking pan.
• Bake in a preheated 350 degree oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
• Cool in pan for 10 minutes.
• Prepare glaze by stirring apple jelly and apple cider together in a small pan.
• Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
• Spoon hot glaze over the cake and sprinkle with walnuts.
• Cool.
• Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chopsSource: sfoodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In a bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cider just until moistened. Turn onto a lightly floured surface and knead 8-10 times.Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork.Bake at 425° until golden brown, 12-14 minutes . If desired, serve with honey.Source: stasteofhome.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• 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.Source: stasteofhome.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.