Cinnamon Anise Jelly Food

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.

CINNAMON ANISE JELLY

Steps:

• Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!).
• Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
• Add the sugar and the butter, stirring until dissolved.
• Bring to a boil, stirring frequently.
• Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
• Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner (adjust for altitude).

CRANBERRY AND CINNAMON JELLY

Steps:

• In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
• Remove cinnamon sticks, mash berries with potato masher.
• Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
• DO NOT SQUEEZE the bag or the jelly will get cloudy.
• Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
• Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
• Remove pan from heat; skim foam; remove cinnamon stick.
• Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
• Label & store in cool dark place.

BASIL JELLY

Steps:

• In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; 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 into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CINNAMON PEPPER JELLY

Steps:

• Place peppers and 1/4 c vinegar in blender and blend until thin and soupy. Pour into pot, add sugar, candies and remaining vinegar.
• Bring to a boil, stirring to melt candies. Remove from heat and skim.
• Add Certo and food coloring. Reheat and boil hard for 1 minute.
• Remove from heat and fill scalded jars 1/2 in from top. Seal with scalded lids.
• Store overnight to set.