Maple Jelly Recipes

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.

MAPLE JELLY

Steps:

• Whisk the Genugel into the cold water first, then add to syrup.
• Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.
• Boil all ingredients to 217.
• 5 degrees F.
• (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content).
• Here is the tricky part- The objective is to make clear jelly in the jar.
• Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly.
• It will still taste fine, but won't look as good.
• It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer.
• First, skim off the surface foam as minimally as possible.
• A lot of waste can occur at this point.
• Second, have a cup or ladle large enough to fill each clean jar with ONE pour.
• If you have to go back and add more to fill the jar, you will have air bubbles and layering.
• Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees.
• Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly.
• Yield is low and many people don't think it's worth the syrup or the trouble.

CRANBERRY-MAPLE JELLY

Steps:

• Lightly oil mold. Bring cranberries, sugar, and 3 cups water to a boil in a large saucepan, then reduce heat. Cook, stirring occasionally, until cranberries burst and are completely softened, about 10 minutes. Pour through a fine sieve set over a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups; if not, add water to make 4 cups). Skim any foam from surface. Stir in maple syrup.
• Transfer 1 cup cranberry liquid to a clean saucepan, and bring to a simmer. Meanwhile, sprinkle gelatin over 1/2 cup water in a small bowl, and let soften 1 minute. Stir gelatin mixture into hot liquid until gelatin dissolves completely. Pour cranberry-gelatin mixture into cranberry-maple mixture, and stir to combine. Place bowl in a larger bowl of ice water. Let cool, stirring occasionally, until cool to the touch and beginning to thicken, about 15 minutes. Pour mixture into mold, and refrigerate until set, at least 8 hours and up to 2 days.
• To unmold, dip top of mold into a bowl of hot water 30 seconds, then run a thin-bladed knife around edge to loosen. Place a serving platter on bottom of mold, and quickly invert. Tap to release, and remove mold. (If jelly doesn't release easily, return to hot water for a few seconds.)

MAPLE JELL-O STYLE GELATIN

Steps:

• Place gelatin in a small bowl, add 60 ml (1/4 cup) fruit juice.
• Let sit fore 5 minutes.
• Meanwhile, heat maple syrup in a pot.
• Add the gelatin to the warm syrup and stir until completely dissolved.
• Add the rest of the fruit juice and pour into a mold.
• Refrigerate until the jello sets.
• To serve, cut into cubes and place in a dessert coupe.
• garnish with the fruit salad or berries.

MAPLE-APPLE JAM

Steps:

• In 3-quart saucepan, mix brown sugar and cornstarch; stir in cider and syrup until well blended. Add apples. Heat to boiling over medium heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover; cook 25 to 30 minutes, stirring occasionally, until apples are tender. Remove from heat; stir in maple flavor.
• Meanwhile, fill 8-quart stockpot or deep Dutch oven about two-thirds full of water; heat to boiling.
• Ladle hot jam into jars, leaving 1/2-inch space at top of jar. Cover with lids. Using tongs, carefully place jars in pot of boiling water (jars should be covered with at least 1 inch of water). Return to boiling; boil 10 minutes to process. Using tongs, remove jars from water and place on cooling rack. When cool, press center on top of each lid to ensure it is sealed. If jar is sealed, the lid will not move up or down. Store opened jam in refrigerator.