Grace123s Apple Jelly Food

GRACE123'S APPLE/CINNAMON JELLY

Steps:

• OK BOIL ALL UTINSILS. AND JARS. IN LARGE SAUCE PAN POUR 1 1/2 CUPS APPLE JUICE WHEN HOT POUR IN SUGAR 1 CUP AT A TIME AND STIR [MELTS FASTER]. POUR IN WILTONS CINNAMON. A FEW DROPS OF RED FOOD COLORING TO MAKE IT A PRETTY RED. THEN PUT IN 1 BOX SURE-JELL TO A BOIL TURN DOWN SIMMER FOR 30 MINS TIL THICKENS.
• WHEN THICK BUT POURABLE, POUR INTO JARS PLACE SEALS ON AND RING LIDS REALLY TIGHT
• HOPE U LIKE THIS. IT SMELLS UP THE WHOLE HOUSE AND ITS SMELLS GREAT!!!!!!!!1111111111

GRACE123'S CRANAPPLE JELLY

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

GRACE123'S APPLE-CHERRY JELLY MMMM SMELLS GREAT

Steps:

• BOIL ALL UNTINSILS AND JARS ECT.. TONGS LADEL AND SO ON. POUR 2 CUPS APPLE JUICE IN LARGE SAUCE PAN. ADD CHERRY FLAVORING. A FEW DROPS RED FOOD COLORING TO MAKE RED. ADD 4 CUPS SUGAR COOK AND STIR TIL DESOLVED. THEN ADD 2 CUPS SUGAR AND STIR TIL DESOLVED.
• ADD FIRST BOX OF PECTIN STIR TIL DESOLVED THEN ADD 2 BOX OF PECTIN STIR TIL DESOLVED
• I SET MY TIMER FOR 30 MINS. BRING TO ALMOST A BOIL AND TURN DOWN AND LET SIMMER 20-30 MINS STIRRING REGULARLY
• THEN WHEN IT THICKENS TAKE TONGS AND LINE UP 1/2 PINT JELLY JARS AND USE A FUNNEL AND LADEL TO THE FIRST RIM. PLACE SEAL ON AND RING LIDS ON TIGHT. SET ASIDE AND WAIT 4 THE POPS

GRACE123'S APPLE JELLY

Steps:

• BOIL EVERYTHING U R GOING TO USE. THEN IN LARGE SAUSE PAN POUR APPLE JUICE. 5 CUPS OF SUGAR WHEN HOT STIR TIL BLENDED IN. THEN ADD PECTIN 1 BOX AT A TIME WHILE HOT STIR TIL BLENDED LIKEWISE WITH THE OTHER 2 BOXES. STIR TIL THICKENS.
• POUR INTO JELLY JARS. PLACE SEALS ON THEM AND RING LIDS TIGHTLY. THEN WAIT FOR THEM TO POP

GRACE123'S APPLE-RHUBARB JELLY

Steps:

• BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
• PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
• I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
• SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.

GRACE123'S CRANGRAPE JELLY

Steps:

• START IN DUTCH OVEN ON TOP OF STOVE BOIL ALL ITEMS UR GOING TO USE.
• PLACE JUICE IN LARGE SAUCE PAN GET HOT ADD UR SUGAR AND PECTIN. WHEN IT COMES TO A BOIL TURN HEAT DOWN SOME AND LET SIMMER FOR 30 MINS OR UNTIL READY TO POUR JUCE IN JARS.
• WHILE JUICE IS SIMMERING AND ALMOST READY TO POUR INTO JARS. TAKE THE JARS OUT TO GET THEM READY TO POUR JELLY/JAM INTO. THEN POUR TO THE FIRST RIM[NOT TO THE TOP OF JAR] PLACE SEALS ON THEM AND RIMS TIGHTLY. WAIT 4 THEM TO START POPPING AND PUT UP LABEL THEM SO U KNOW WHICH IS WHICH.
• HOPE U LIKE THIS SIMPLE EASY WAY TO MAKE JAMS AND JELLY.

GRACE123'S BLACKBERRY JELLY

Steps:

• IN LARGE PAN BOILE EVERYTHING UR GOIN TO USE. WASH BLACKBERRIES. THEN PLACE IN FOODPROCESSOR AND PURREE. THEN POUR INTO LRG SAUSE PAN. ADD 6 CUPS OF SUGAR. 1 1/2 BOX PECTIN. I NOTICED THAT SUREFINE IS A LIL LARGER AND SOME BOXES R A LIL SMALLER. USE THE LARGER POUCHES.
• STIR UNTIL EVERYTHING IS BLENDED WELL. LET COME TO A BOIL AND TURN DOWN THEN ON MED HEAT STIR TIL THICKENS. I ACTUALLY HAD ENOUGH FOR 6 OR 7 JELLY JARS I HAD MY FRIEND BRING A COUPLE JARS OVER THEN SHE TOOK THEM HOME IN MY PAN AND IT THICKENED RITE AWAY AND SHE SAID SHE USED UP ALL HER JELLY JARS.
• GET UR JARS READY. TAKE LADEL AND FUNNEL AND POUR INTO EACH JELLY JARS. THEN PLACE SEALS ON AND RINGLIDS TIGHTLY.
• HOPE U LIKE THIS. I THINK ITS SIMPLE. I HAVEN'T CANNED IN A WHILE BUT I HAD A MASTER TO CALL ON[MARY LOL]. SO I'VE 2 LEFT. I WILL GET ANOTHER CASE OF JELLY JARS AND MAKE MORE. BUT NEXT IS SOURKROUT. SOMETHING EASY LOL HOPE U LIKE THIS

APPLE JELLY RECIPE

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.)

GRACE123'S GRAPE JELLY

Steps:

• POUR ABOUT 2 CUPS OF GRAPE JUICE INTO LARGE SAUCE PAN. [BOIL EVERYTHING U USE TONGS ECT.. JARS ECT... GET IT HOT
• ADD ALL UR SUGAR STIR TIL DESOLVED. BRING 2 A BOIL PLACE ON MED HEAT. ADD 1 BOX OF SURE-JELL AT A TIME AND STIR TIL DESOLVED.
• BRING TO A SLOW BOIL. THEN SIMMER FOR ABOUT 40 MINS. WHEN THICKENED POUR INTO 1 QRT JAR AND PLACE SEAL AND RING LIDS ON VERY TIGHTLY THEN WAIT FOR THE POPS. I NOTICE WHEN I USE THE BALL LIDS AND SEALS THEY POP FASTER. BUT U CAN USE ANY SEALS. BUT NEVER REUSE A SEAL

APPLE JELLY

Steps:

• Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
• Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
• Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
• Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
• Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.

APPLE JELLY

Steps:

• Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
• Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
• Remove mixture from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
• Process in boiling water bath 5 minutes.

APPLE JELLY

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.