RED HOT APPLE JELLY
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
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.
HOT-PEPPER JELLY
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Place a few small plates in freezer. Combine apples and 2 1/2 cups 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 fruit 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. (You should have 2 cups.)
- In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
- Ladle 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.
CANDY APPLE JELLY
This is SO good and SO easy! If you like apple jelly, this is a nice twist on the "usual" apple jelly. The red-hots cinnamon candies give it a little extra flavor boost that you will surely love! Also, this is about the PRETTIEST jelly I have ever made - a beautiful, brilliant red color!
Provided by Janice G
Categories Jams & Jellies
Time 30m
Number Of Ingredients 4
Steps:
- 1. In a large kettle or Dutch oven, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly.
- 2. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
- 3. Remove from heat; skim off foam and any undissolved candies (all of the candies normally dissolve). Pour hot liquid into hot canning jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath. (Note: Use only jars made for canning in the boiling water bath. Regular jars from store-bought items might break. The one I used that previously had store-bought jelly in it (one with black lid), I didn't process ... it was just my "sample" jar to go straight into the fridge.) Yield: about 6 half-pints
APPLE JELLY
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
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
CINNAMON APPLE JELLY
I was asked about this recipe many years ago by a stranger when shopping for canning jars. I looked it up (don't know where) and it has been a favorite since and asked for many times. I especially like to give it as gifts durng the holiday season HINT: I put my jars into a roasting pan full of water on the stove to heat up. ...
Provided by Joey Urey
Categories Jams & Jellies
Time 30m
Number Of Ingredients 4
Steps:
- 1. In LARGE kettle, heat cider, red hots and pectin over HIGH, stirring often. Bring to a full rolling boil (This is a boil that you cannot stir down - that keeps boiling when you stir vigorously).
- 2. Add sugar (all at once) ; return to a full rolling boil, stirring constantly. After mixture comes to a full rolling boil, then time for exactly 1 minute.
- 3. Remove from heat; skim off any foam (I have never had any). Pour into hot jars leaving 1/4-inch headspace.
- 4. Take a damp paper towel and wipe any jelly from rim of jar so caps won't stick. Adjust caps. Turn jars over on toweling and time 5 minutes. Turn jars upright and leave until cool and jelled.
- 5. This recipe made 8-8oz jars with a little left over which I put into a small glass container to use immediately when cooled.
CANDY APPLE JELLY
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
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
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
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.
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.
CANDY APPLE JELLY
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
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.
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