APPLE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
CRAB-APPLE JELLY
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
- Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.
CRAB APPLE JELLY
Treat family and friends to homemade crab apple jelly - make up jars and enjoy with meat and game, or in cake fillings
Provided by Clare Knivett
Time 55m
Yield Makes 2 x 320ml jars
Number Of Ingredients 4
Steps:
- Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
- Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber
APPLE JELLY
From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning.
Provided by LonghornMama
Categories Jellies
Time 30m
Yield 7 half-pints
Number Of Ingredients 3
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.
OLD FASHION APPLE-MINT JELLY
Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.
Provided by Nyteglori
Categories Jellies
Time 1h35m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
- Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
- Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
- To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
- Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
- Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
- For special occasions you can pour hot jelly into buttered molds.
APPLE JELLY
An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat!
Provided by CindiJ
Categories Jellies
Time 2h30m
Yield 4 1/2 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1247.2, Fat 1.6, SaturatedFat 0.2, Sodium 25.3, Carbohydrate 325.6, Fiber 21.8, Sugar 294.1, Protein 2.4
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