Rosy Cider Jelly Food

CANDY APPLE JELLY

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.

STUFFED QUAIL WITH ROSE GERANIUM JELLY

Steps:

• Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;
• Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
• Divide quail among plates and spoon over warm sauce.

ROSY CIDER JELLY

Steps:

• 1. In a large kettle, combine the first 4 ingredients. (apple cider, cranberry juice, lemon juice and powdered fruit pectin)
• 2. Bring to rolling boil over heat, stirring constantly.
• 3. Stir in sugar, return to a full rolling boil. Boil for 1 minute, stirring constantly.
• 4. Remove from heat, skim off foam.
• 5. Pour hot liquid into hot jars. Put lids and bands, and tightened.
• 6. Process for 5 minutes in hot boiling bath.

ROSY CIDER JELLY

Steps:

• In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

ROSY CIDER JELLY

Steps:

• In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.