Spiced Apple Jam Food

WINTER APPLE JELLY

Steps:

• In a Dutch oven, combine the apple juice, pectin, lemon juice and food coloring if desired. Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. , Remove from the heat; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

SPICY APPLE JAM

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Place chilies chilies, vinegar and 1 cups sugar in processor or blender.
• Add to apples and mix in remaining sugar.
• Bring to a roiling boil for 10 minutes.
• Add pectin and boil exactly 2 minutes
• Stir in minced red jalapeno.
• Pour into sterilized jars and place in a water bath for 10 minutes.
• Lable, date, and store.

SPICED APPLE JELLY RECIPE (NO ADDED PECTIN)

Steps:

• Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
• Add the prepared fruit to a large saucepan, and cover with water, about 3 cups. Add the spices and stir to combine.
• Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the skins are soft and the juices are released.
• Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
• Strain the juice through a damp jelly bag or double layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
• Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Measure out 4 cups of the apple juice and pour into a saucepan. Add the sugar and lemon juice and stir to dissolve.
• Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
• Jelly stage is achieved once the temperature reaches 220˚F, when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
• Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once all the jars are in canner, adjust the water level to two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
• When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
• Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jelly once opened and consume within 3 weeks. Yields about 6 half-pint jars.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 10 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). Store in a cool, dark area.

SPICED APPLE JELLY RECIPE

Steps:

• Tie spices in cheesecloth.
• Cook all together, drain through a jelly bag.
• Measure juice.
• Boil 20 minutes.
• Add equal amount of heated sugar and cook 5 minutes.
• Skim. Pour into sterilized jars.
• Seal with paraffin.

SPICED FIG AND APPLE JAM

Steps:

• Combine apple and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until apple is soft. Add figs and juice; simmer, covered, 10 minutes.
• Measure fruit mixture; allow ¾ cup (165g) sugar for each cup of mixture. Return mixture and sugar to pan with remaining ingredients; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, about 45 minutes or until jam gels when tested.
• Pour into hot sterilised jars; seal immediately.

APPLE CHUTNEY

Steps:

• Peel, core and finely chop the apples
• Combine apples and sugar in a pan. Mix well and cook covered for 10-12 minutes in medium flame
• Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.
• The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar. Serve apple chutney as required.

SPICED APPLE JAM

Steps:

• Place washed jars and lids upside down in boiling water.
• Let stand in hot water until ready to use.
• Measure exact amount of juice and spices into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Add exact amount of sugar.
• Return to a full boil and boil 1 full minute.
• Ladle quickly into jars leaving 1/8" at the top.
• Place lid on jar and allow to sit and cool while lid seals.
• Jams may be stored for unto 5yrs in cupboard.

APPLE PEAR JAM RECIPE

Steps:

• Combine all your ingredients except for the pine nuts, which are optional, in a soup pot over low heat.
• Bring mixture to a simmer and continue simmering for at least 30 minutes or until the jam has reduced by ¾'s its original content. Stir frequently, as the jam will burn easily.
• Once done, remove and discard the cinnamon.
• Add the pine nuts and puree the mixture with a stick blender until smooth.
• Transfer to any container of your choice and set aside to cool down at room temperature. Your jam will continue to thicken as it cools down.
• Set aside in a chilled area and allow to further firm up, anywhere from 3 to 6 hours.
• Serve with any accompaniment of your choice.

APPLE AND PEAR JAM

Steps:

• Heat large saucepan over medium-low heat and add apples, pears, sugar, lemon juice, vanilla extract and spices. Stir until sugar is dissolved.
• Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 30 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Use a potato masher to mash some of the fruit. Remove from heat and add pinch of salt.
• Transfer the apple and pear jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.
• If you want to keep for longer remove from the stove and immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.

SPICED APPLE JELLY FROM SCRATCH

Steps:

• Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
• Strain through jelly bag or cheesecloth.
• There should be from 2 1/2 to 3 cups juice.
• Add sugar and cook until juice sheets from spoon.
• Skim away froth 3-4 times during cooking.
• Pour into hot sterilized jars, and seal.
• Makes about four 1/2 pint jars.

SPICED CHRISTMAS JAM

Steps:

• Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
• Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
• Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
• Skim off any foam with a spoon.
• Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
• Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
• Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

SPICED APPLE PEAR JAM

Steps:

• In a food processor, pulse pears and apples until fruit is chopped into very small pieces. Transfer the fruit to a large Dutch oven or other heavy-bottomed pot. Stir in lemon juice, cinnamon, allspice, ginger, cloves, nutmeg, pectin and butter.
• Bring to a rolling boil over medium-high heat. Add sugar and stir to mix well. Return to a rolling boil, then boil for exactly 1 minute. Remove from heat; skim off foam with a metal spoon.
• Ladle jam into hot sterilized jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth; add lids.
• Process in a boiling-water bath for 10 minutes. Transfer jars to a towel and cool completely. Check for seals and refrigerate any jam that did not seal properly.

WINTER SPICE JELLY

Steps:

• Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
• Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
• Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
• Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
• Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

SPICED QUINCE JAM

Steps:

• To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
• Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
• Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.

SPICED POMEGRANATE APPLE JELLY

Steps:

• Cut each apple into 8 pieces (do not core or seed).
• Combine apples and water and spices in heavy, medium saucepan and bring to boil.
• Reduce heat and simmer until apples are very tender, about 35 minutes.
• Remove from heat, cover and let stand 8 hours.
• Line large sieve with triple thickness of dampened cheesecloth; set over large bowl.
• Pour apple mixture into sieve and let drain overnight.
• Measure apple juice and transfer to heavy, medium saucepan.
• Add ¾ cup sugar for each 1 cup of juice.
• Mix in lemon juice.
• Cook over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add grenadine.
• Cook about 8 minutes longer.
• Check the jelly this point.
• Drop 1 tblsp of jelly onto a chilled saucer and put in freezer.
• If it wrinkles when pushed after 2 minutes of cooling, then it is done.
• Skim off foam from surface of jelly.
• Spoon jelly into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.