Grace123s Apple Cherry Jelly Mmmm Smells Great Recipes

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CANDY APPLE JELLY



Candy Apple Jelly image

With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. -Betsy Porter, Bismarck, North Dakota

Provided by Taste of Home

Time 15m

Yield about 6 half-pints.

Number Of Ingredients 4

4 cups apple juice
1/2 cup Red Hots candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

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.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY JELLY



Cherry Jelly image

Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.

Provided by kdp4640

Categories     Jellies

Time 1h

Yield 7 half pints

Number Of Ingredients 4

3 1/2 cups cherry juice
1 cup water
1 (1 3/4 ounce) package dry pectin
4 1/2 cups sugar

Steps:

  • TO MAKE JUICE:
  • Select fully ripe cherries.
  • Softly wash. Remove stems. Do not pit!
  • In large pot, crush cherries (I use a potato masher.).
  • Add 1 cup water to crushed cherries.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 10 minutes.
  • Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
  • Toss pits, pulp, and peels.
  • TO MAKE JELLY:
  • Measure 3 1/2 cups juice into large pot.
  • Add pectin and stir.
  • Place on high heat and stir constantly.
  • Bring to a full rolling boil (that can't be stirred down).
  • Add sugar, continue stirring and bring to a full rolling boil once more.
  • Boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam.
  • Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
  • Process in hot water bath for 5 minutes.
  • Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3

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