Tres Red Hot Cinnamon Jelly Food

RED HOT CINNAMON GUMMIES

Steps:

• Combine first 3 ingredients in a small pot and heat over low to medium heat until very warm. TASTE IT. You can add more cinnamon oil or more sweetener (add stevia if you'd like). Tailor it to your taste buds.
• Slowly whisk in the gelatin until dissolved. At this point I pour it through a mesh sieve to strain out any pieces of gelatin that didn't dissolve. Pour into silicone molds and refrigerate until firm.

APPLE CINNAMON JELLY

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.

RED-HOT CINNAMON PICKLES

Steps:

• Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
• Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
• Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
• Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
• Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
• Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
• Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
• Heat cucumbers and syrup to a boil.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 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. Refrigerate until chilled before serving.

CINNAMON JELLY

Steps:

• 1. Combine the juice and the pectin in a large saucepan ; bring to a full rolling boil.
• 2. Add sugar and the red hots ; stirring constantly and return to a boil ; boil for 2 minutes. skim foam from top.
• 3. Pour into sterilized hot jelly jars , filling to within 1/8" of top. Wipe the jar rim with a wet cloth. Top with lid and screw on ring.
• 4. Process in a boiling water bath for 5 minutes , remove from the water bath and place on a towel and let cool.

TRE'S RED HOT CINNAMON JELLY

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 CINNAMON CANDY

Steps:

• Sprinkle 18x24-inch strip of heavy duty foil with powdered sugar.
• Mix next 3 ingredients in large, heavy saucepan.
• Stir on med heat until sugar dissolves.
• Boil, without stirring to hard crack stage on candy thermometer.
• Remove from heat.
• Stir in oil and color.
• Pour onto foil, cool.
• Break into pieces.

TRE'S RED RASPBERRY VINAIGRETTE

Steps:

• Combine the olive oil, rice vinegar and raspberry jam in the container of a blender.
• Process until smooth.
• Store in a jar in the refrigerator.

RED HOT APPLE JELLY

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.