Apple Thyme Jelly Recipes

APPLE-THYME JELLY

Steps:

• Cut the apples into 1-inch chunks and place in a large pot. Add 4 cups water, cover and bring to boil over high heat. Reduce the heat to a simmer and cook until the apples are very soft, about 25 minutes.
• Pour everything into a damp jelly bag and suspend the bag over a medium bowl overnight in the refrigerator to strain the juice. You should have about 4 cups juice. (The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing.)
• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jelly.
• Make the jelly. Place the apple juice into a large pot. Add the sugar, lemon juice and salt and stir to combine. Bring to a boil over high heat and cook, stirring frequently. Using a spoon, periodically skim the foam from the top and discard. Cook until the mixture reaches the jelling point, 220 degrees F on an instant-read thermometer. Depending on your pot, stovetop, the apples and more, this could take 45 to 60 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jelly on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jelly, it's ready. If not, check it every 5 minutes or so.)
• While the jelly is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jelly reaches the jelling point (220 degrees F), add the thyme leaves and stir to combine.
• Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jelly, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jelly at room temperature for up to 1 year. Once the jelly is opened, store in the refrigerator for up to 1 month.

SUNNY'S IT'S APPLE THYME! GLAZED BACON

Steps:

• In a large bowl, mix the jelly, thyme, cinnamon sugar, liquid smoke, apples, a tiny pinch of salt and several grinds of coarse black pepper. Set aside.
• Line a baking sheet with nonstick aluminum foil and lay the bacon strips on top. Set the oven to 400 degrees F and place the bacon in the oven as it preheats. Bake until most of the fat is rendered, about 20 minutes. Remove from the oven and use paper towels to blot as much excess fat as possible.
• Place a wire rack on the baking sheet and lay the bacon back on top. Brush or scoop the glaze over the bacon. Bake until the apple bits are golden and the bacon is crisp, an additional 20 to 30 minutes. Let cool for a few minutes before serving.

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.

APPLE THYME JELLY

Steps:

• Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and
• stir well.
• Cook, uncovered, at full power (650 to 700 watts) for 10 minutes. Stir,
• return to the microwave, and cook until the sugar has dissolved and the
• mixture has reached a full rolling boil, about 5 more minutes.
• Stir the pectin into the mixture, return it to the microwave, and cook for
• 1 1/2 minutes.
• Skim any foam off the surface, and pack the jelly into sterilized jars
• according to the manufacturer's directions. This recipe yields 4 half-pints.
• Comments: A delicate flavor -- just perfect for glazing a simple lamb or
• pork roast.

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.