Apple Jolly Boys Recipes

JOLLY BOYS

Steps:

• Make a batter with the flour, egg and milk and a pinch of salt.
• It should be the consistency of heavy cream and run quickly off the spoon.
• After frying the bacon in butter or lard, remove it to a plate to keep hot.
• Increase the heat under the frying pan and put in a tablespoon of batter.
• This will run into an oval shape and rise up in the middle.
• Baste it with hot fat as you would a fried egg and dish up at once with the bacon.

APPLE JOLLY RANCHER COCKTAIL

Steps:

• In a shaker with ice combine first three ingredients, and shake vigorously.
• In two tom collins glasses, strain liquor over ice.
• Top with soda (about 3 shots per glass, or as desired).
• Stir lightly and enjoy!

APPLE JELLY

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.