CIDER N' SPICE JELLY
Make and share this Cider N' Spice Jelly recipe from Food.com.
Provided by Coppercloud
Categories Jellies
Time 36m
Yield 7 Half pint
Number Of Ingredients 6
Steps:
- In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
- Line a sieve with double layer of 100% cotton cheese cloth and set over large bowl. Strain cider mixture through sieve. If desired, reserve spices to add to canning jars later.
- Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
- Remove from heat and add pectin.
- Return to the heat and bring to a rolling boil for 1 minute, while stirring.
- Ladle into hot sterilized 8 oz jars, leaving 1/4" headspace. If desired you can now add spices back into jars. Wipe rims and add lids.
- Process jars for your recommend altitude.
- If you have never made a jelly before, the straining of the liquid is to remove any particles/cloudiness from the jelly. So that your jelly will be nice and clear once set.
Nutrition Facts : Calories 885.2, Fat 2, SaturatedFat 0.6, Sodium 45.2, Carbohydrate 228.8, Fiber 4.8, Sugar 213.9, Protein 1.2
GRANDMA'S CIDER'N SPICE CAKE
An old fashion spice cake my grandma used to serve to the neighbor ladies when they came to visit. She served it with coffee and gossip. She could throw this cake together in no time when she was expecting company. I found this and others in an old book I forgot I had.
Provided by Karen From Colorado
Categories Breads
Time 50m
Yield 1 8x8 square cake
Number Of Ingredients 16
Steps:
- Cream sugar and shorttening in a large bowl until light and fluffy.
- Beat in molasses and honey.
- Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
- With mixer running at low speed, blend in hot cider.
- Add remaining dry ingredients, mixing well.
- Add egg and vanilla; beat for one minute on medium speed.
- Spread batter in a greased 8 inch square baking pan.
- Bake in a preheated 350 degree oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
- Cool in pan for 10 minutes.
- Prepare glaze by stirring apple jelly and apple cider together in a small pan.
- Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
- Spoon hot glaze over the cake and sprinkle with walnuts.
- Cool.
- Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.
Nutrition Facts : Calories 2741.6, Fat 96.2, SaturatedFat 18.2, Cholesterol 211.5, Sodium 2000.5, Carbohydrate 454.9, Fiber 11.3, Sugar 271.9, Protein 33.1
CIDER JELLY
For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.-Donna Bensend, Dallas, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cider and red hots. 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 six hot 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
SPICED APPLE CIDER JELLY SHOTS
These spiced, spiked gelatin squares are sure to get the party started at fall get-togethers. If you're going for the more traditional shot-style look, pour the mixture into 2-ounce plastic cups and refrigerate until set. - Rachel Seis, Senior Editor, Taste of Home
Provided by Taste of Home
Time 15m
Yield 64 squares.
Number Of Ingredients 7
Steps:
- Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours., To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
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