Rosy Cider Jelly Recipes

CIDER JELLY

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.

ROSY QUINCE & CRANBERRY JELLY

Steps:

• Put the quinces, apples and cranberries in a large pan. Cover with water and bring to the boil, then turn down the heat and cook more gently for about 1 hr until the fruit is really soft.
• Hang a jelly bag over a large mixing bowl, tip the fruit in and let it drip overnight - don't be tempted to squeeze the bag, or the pulp will come through and your jelly will be murky.
• The next day, measure the amount of juice you have and, for every 1ml of liquid, match with grams of the sugar (so for 500ml you'd need 500g sugar). Tip both into a preserving pan, or large pan, and bring slowly to the boil, stirring until the sugar dissolves. Increase the heat once the sugar has gone and boil until it reaches 110C on a sugar thermometer.
• Skim any scum off the surface of the liquid, then stir in the rosewater. Ladle into sterilised jars (see below left), adding a bay leaf to each one, if you like, and cover with lids - or wax discs, cellophane and elastic bands.

GARLIC ROSEMARY JELLY

Steps:

• In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
• Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
• Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.

ROSY GRAPE JELLY

Steps:

• Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

ROSY CIDER JELLY

Steps:

• In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

ROSY GRAPE JELLY

Steps:

• Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

ROSY CRANBERRY CIDER

Steps:

• With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

ROSY CIDER JELLY

Steps:

• In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

CHERRY CIDER JELLY

Steps:

• Strain cider, a coffee filter and sieve work well.
• In a large pan heat cider till warm using medium heat.
• Add sugar and heat, stir constantly until sugar is dissolved.
• Turn up to medium high heat,bring to a full rolling boil, stir constantly.
• Stir in pectin.
• Bring back to a full rolling boil,stir constantly for one minute.
• Remove from heat.
• Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace.
• Wipe jar rims and threads with clean damp cloth.
• Cover with hot lids and apply screw rings.
• Process 1/2 pint jars in water bath for 10 minutes.

EASY RED PEPPER JELLY

Steps:

• Sterilize canning jars and set aside.
• Prepare all peppers by seeding and mincing.
• Place peppers in a large saucepan over medium-high heat.
• Add apple cider vinegar and powdered Pectin.
• Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
• Mix in sugar and return to pan to high heat.
• Return to a rolling boil and let boil for 1 minute.
• Fill jars with jelly until it reaches 1/4" from the top of the jar.
• Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
• Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
• Remove from heat and let jars sit in water until cool.
• Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
• Pour jelly over cream cheese and serve with crackers.