Cinnamon Anise Jelly Recipes

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CINNAMON ANISE JELLY



Cinnamon Anise Jelly image

This recipe comes from the Ball Blue Book. It sets up beautifully and has such a lovely holiday flavor!! The butter will make skimming the foam unnecessary but don't add more than 1/2 teaspoon as this could raise the ph of the recipe too much and make it unsafe for canning.

Provided by anonymous

Categories     Low Protein

Time 30m

Yield 3 1/2 pint jars

Number Of Ingredients 6

2 cups apple juice
2 cinnamon sticks
1 teaspoon anise seed
3 1/2 cups sugar
1 (3 ounce) package liquid pectin
1/2 teaspoon butter

Steps:

  • Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!).
  • Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
  • Add the sugar and the butter, stirring until dissolved.
  • Bring to a boil, stirring frequently.
  • Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
  • Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner (adjust for altitude).

Nutrition Facts : Calories 991.8, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.7, Sodium 9.6, Carbohydrate 253.5, Fiber 0.9, Sugar 251.2, Protein 0.2

WINTER SPICE JELLY



Winter spice jelly image

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

1kg cooking apple
2 cinnamon sticks
4 star anise
15 cloves
half nutmeg , grated
4 allspice berries
1 blade mace , or ¼ tsp ground mace
4 long pieces orange peel
8 bay leaves
450g jam sugar
100ml cider vinegar

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

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

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