Christmas Time Caramel Apple Jelly Recipes

CARAMEL APPLE JAM

Steps:

• In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.

CARAMEL APPLE JELLY

Steps:

• In a dutch oven (a pot could be used as well), combine the apples, water and butter.
• Cook and stir over low heat until apples are tender.
• Stir in pectin and bring to a rolling boil, stirring constantly.
• Add the sugars, cinnamon and nutmeg.
• Return to boil for 1 minute, stirring constantly.
• Remove from heat and skim off foam if necessary.
• Carefully ladle hot mix into hot pint jars, leaving ¼ inch headspace.
• Remove air bubbles, wipe rims and adjust lids.
• Process for 10 minutes in a boiling water canner.

APPLE PIE JELLY

Steps:

• Inspect 6 half-pint 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.
• Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
• Remove mixture from heat and skim off foam with a metal spoon.
• Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
• 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 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

BUTTERY CARAMEL APPLE JAM

Steps:

• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
• Pack the apple jam into the hot, sterilized jars, filling the jars 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.
• 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 15 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 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CANDY APPLE JELLY

Steps:

• In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six 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.

CINNAMON APPLE JELLY

Steps:

• Prepare home canning jars and lids according to manufacture's instructions.
• Jars must be covered with water and boiled 10 minutes to sterilize.
• Combine apple juice, lemon juice, red hots, water, food coloring, mace and pectin.
• Tie cloves and cinnamon stick in a spice bag.
• Add spice bag to juice mixture.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Bring to a rolling boil.
• Boil hard for 2 minutes.
• Remove from heat and skin foam, if necessary.
• Carefully ladle hot jelly into hot jars, leaving 1/4" head space.
• Wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly.
• Do not use excessive force.
• Process jelly 5 minutes in a boiling water canner.

APPLE JELLY

Steps:

• Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
• Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
• Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
• Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
• Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.

APPLE JELLY FROM (FROZEN CONCENTRATE)

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.

APPLE JELLY

Steps:

• Combine all juice and pectin in a large Dutch oven;bring to a boil, stirring occasionally. Add sugar, and bring mixture to a full, rolling boil. Boil 1 minute, strring constyantly. Remove from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars leaving 1/2 inch headspace;wipe jar rims. Cover at once with lids and screw on bands. Process in boiling water bath 5 minutes.

MICKEY MOUSE CARAMEL APPLES RECIPE

Steps:

• Push popsicle sticks into the center of each apple.
• Cook caramels and water in a large saucepan on medium-low heat until caramels are completely melted, stirring constantly. Dip apples in caramel until evenly coated, letting excess caramel drip off. Scrape caramel off the bottom of the apple and place on a baking sheet covered in wax paper and sprayed with nonstick cooking spray.
• While the caramel is still warm, trim the bottom off each marshmallow to create a flat surface and place near the top of the apple to create ears. Place baking sheet with apples in the refrigerator for an hour, or until caramel is set up.
• Melt chocolate chips in the microwave for two minutes, or until melted. Stir until smooth and dip each apple entirely in the chocolate. Gently shake off excess chocolate and place back on the baking sheet. Return baking sheet with apples to the refrigerator for 30 minutes or until chocolate is set up.
• Melt white chocolate chips in the microwave for two minutes, or until melted. Dip the bottom half of each chocolate apple into the white chocolate. Shake off the excess and place two yellow jelly beans on the front of the lower half of the apples to create buttons. Using a large spoon, sprinkle red sugar crystals on the apple until all of the white chocolate has been covered. Place on baking sheet and let set until hardened.