APPLE PEPPER JELLY FROM (CONCENTRATE)
Make and share this Apple Pepper Jelly from (Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ounce jars.
Nutrition Facts : Calories 544.7, Fat 0.1, Sodium 20.3, Carbohydrate 140.7, Fiber 1.3, Sugar 132.2, Protein 0.9
APPLE JELLY FROM (FROZEN CONCENTRATE)
Make and share this Apple Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 527.5, Sodium 17.3, Carbohydrate 136.7, Fiber 0.6, Sugar 130
APPLE JELLY (FROM JUICE)
My husband loves apple-cinnamon jelly and we just could not find anything he liked at the big box grocer, so I came up with this. I have to say that the applesauce bonus is one of the great things about this recipe. It's great!
Provided by HappyAZGirl
Time 14h10m
Yield 160
Number Of Ingredients 8
Steps:
- Core apples but leave on peel.
- Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
- Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
- Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
- Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
- Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
- Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 13 g, Fiber 0.2 g, Sodium 1 mg, Sugar 12.6 g
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
APPLE FREEZER JAM
Autumn's bounty is transformed into a deliciously thoughtful gift idea with this no-fuss recipe. No need for complicated canning methods-just clear some space in the freezer and you're ready to whip up and store a batch.
Provided by By Cindy Rahe
Categories Condiment
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
- Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
- Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
Nutrition Facts : ServingSize 1 Serving
30 MINUTE SURE.JELL APPLE FREEZER JELLY RECIPE
Make this easy 30 Minute SURE.JELL Apple Freezer Jelly Recipe to enjoy delicious apple flavor year round. This apple freezer jelly recipe gets its flavor from bottled apple juice and fresh lemon juice.
Provided by My Food and Family
Categories Home
Time P1DT25m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix apple juice and lemon juice in large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE JELLY RECIPE
Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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