Spicy Apple Jam Food

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 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.

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.

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.

APPLE JAM

Steps:

• In a blender combine water and apples and puree.
• You will need to do this in batches.
• Measure 5 cups of the puree and pour into a large stainless or enamel pot.
• Add the sugar, spices and lemon juice.
• Place on high heat, stirring constantly until a full boil is reached.
• Boil hard for 1 minute.
• Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher levels.

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.