Red Hot Apple Jelly Food

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APPLE JELLY



Apple Jelly image

Traditional and delicious homemade jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 100

Number Of Ingredients 5

3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter
1 (2 ounce) package powdered fruit pectin

Steps:

  • Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  • Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
  • Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g

CANDY APPLE JELLY



Candy Apple Jelly image

With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. -Betsy Porter, Bismarck, North Dakota

Provided by Taste of Home

Time 15m

Yield about 6 half-pints.

Number Of Ingredients 4

4 cups apple juice
1/2 cup Red Hots candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Steps:

  • In a large saucepan, combine the apple juice, candies and 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 sterilized 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 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

RED HOT APPLE JELLY



Red Hot Apple Jelly image

I found this recipe online...sounds like a good gift from the kitchen. I think I'll be making this one in the fall!!!

Provided by gingerkitten D

Categories     Jellies

Time 1h7m

Yield 6 half pints

Number Of Ingredients 4

4 cups apple juice or 4 cups cider
1 package dry pectin
4 cups granulated sugar
1/4 cup red-hot candies

Steps:

  • Combine apple juice and pectin in a large microwave-safe bowl.
  • Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes.
  • Stir twice during cooking.
  • Remove from microwave; add sugar and red hots, stirring well.
  • Return to the microwave and cook until the mixture returns to a rolling boil, about 10 or 12 minutes, stirring occasionally.
  • Boil hard for 1 minute.
  • Remove from microwave and skim any foam.
  • Pour into hot sterilized jars, leaving 1/4 inch headspace.
  • Cap and Seal.
  • Process 5 minutes in a boiling water canner.

CANDY APPLE JELLY



Candy Apple Jelly image

Make and share this Candy Apple Jelly recipe from Food.com.

Provided by Karen From Colorado

Categories     Jellies

Time 25m

Yield 3 pints

Number Of Ingredients 4

4 cups apple juice
1/2 cup red-hot candies
1 (1 3/4 ounce) package fruit pectin
4 1/2 cups sugar

Steps:

  • Combine juice, candy and pectin in a large pot.
  • Bring to a full boil over high heat, stirring constantly.
  • Stir in sugar.
  • Return to a full boil.
  • Boil for 2 minutes, stirring constantly.
  • Remove from heat.
  • Skim off foam and unmelted candy.
  • Pour hot liquid into hot jars, leaving 1/4 inch head space.
  • Adjust lids.
  • Process for 5 minutes in boiling water bath.

Nutrition Facts : Calories 1367.3, Fat 0.5, SaturatedFat 0.1, Sodium 49.6, Carbohydrate 352.4, Fiber 2.1, Sugar 331.2, Protein 0.4

APPLE CINNAMON JELLY



Apple Cinnamon Jelly image

I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California

Provided by Taste of Home

Time 35m

Yield 7 half-pints.

Number Of Ingredients 6

4 cups unsweetened apple juice
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

Steps:

  • In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized 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 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

TRE'S RED HOT CINNAMON JELLY



Tre's Red Hot Cinnamon Jelly image

I love to use this jelly to make a cheese dish at chistmas by mixing a small jar and pouring over 8 ozs. cream cheese, then serving it with ritz crackers.Makes a great and unusual dish for holiday meals.

Provided by Chief Teer

Categories     Jellies

Time 1h45m

Yield 6 1/2 pints, 3 serving(s)

Number Of Ingredients 4

4 cups apple juice
1 (1 3/4 ounce) package dry pectin
4 cups granulated sugar
1/4 cup red-hot candies

Steps:

  • Combine apple juice and pectin in a large microwave-safe bowl.
  • Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes.
  • Stir twice during cooking.
  • Remove from microwave; add sugar and red hots, stirring well.
  • Return to the microwave and cook until the mixture returns to a rolling boil, about 10 or 12 minutes, stirring occasionally.
  • Boil hard for 1 minute.
  • Remove from microwave and skim any foam.
  • Pour into hot sterilized jars, leaving 1/4 inch headspace.
  • Cap and Seal.
  • Process 5 minutes in a boiling water canner.

Nutrition Facts : Calories 1241.6, Fat 0.4, SaturatedFat 0.1, Sodium 43.2, Carbohydrate 320.3, Fiber 1.8, Sugar 302.5, Protein 0.2

APPLE JELLY



Apple Jelly image

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

20 apples (cores and peelings only)
8 cups water (approximate, you need enough to cover the fruit)
Sure-Jell
4 cups sugar

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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