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.
APPLE CIDER & SAGE JELLY
Here's a good way to use up your garden sage at summer's end. If you prefer a sweeter jelly, switch out the apple cider vinegar with apple cider. I think this will make a fantastic turkey or ham glaze! One of the recipes I adapted my recipe from said you could use 4 tbs dried sage in place of the fresh sage, but I have not...
Provided by Tess Geer
Categories Jams & Jellies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Prepare jars and rings. Keep jars hot.
- 2. Set aside well-formed sage leaves. Place packed leaves in a large, nonreactive saucepan. Pour boiling water over the top. Simmer for approximately 10 minutes. You should have 1/2 cup liquid remaining.
- 3. Pour water through a sieve and discard sage leaves. If any sediment remains, restrain through cheesecloth. Return to saucepan. Add cider, vinegar, lemon juice and food coloring. Stir to combine. Bring to a hard boil.
- 4. Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.
- 5. Quickly add pectin all at once. Continue to stir until mixture reaches a hard boil that cannot be stirred down. Boil for one minute. Remove from heat. Skip foam if necessary.
- 6. Add one or two fresh sage leaves to the bottom of each jar. Fill, wipe rims with a damp paper towel, add lids and seal to finger-tip tightness.
- 7. Process for 15 minutes in water bath. (I'm using my vintage Conservo, made in 1928!). Remove to a clean, cloth towel away from direct sun. Let rest for 12 hours. Test seal. Refrigerate or reprocess any jars that did not seal. Store in a dark cupboard. Will keep for 1 year.
APPLE CIDER JELLY
It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.
Provided by Kathy228
Categories Jellies
Time 15m
Yield 7-8 half pints
Number Of Ingredients 4
Steps:
- In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
- Pour the apple cider into a cooking pot.
- Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
- Bring mixture to full rolling boil stirring constantly.
- Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle into sterilized jars to within 1/8 inch of tops.
- Seal and process five-minutes in boiling water bath.
Nutrition Facts : Calories 444.8, Sodium 30, Carbohydrate 115, Fiber 0.1, Sugar 114.1
APPLE-HABANERO JELLY
Provided by Sean Timberlake
Number Of Ingredients 4
Steps:
- Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
- Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
- Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
- Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
OLD FASHIONED APPLE CIDER JELLY PIE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter 9-inch pie plate. Lay 1 sheet phyllo dough on clean surface. Place slightly damp kitchen towel over remaining dough to keep from drying out. With pastry brush, lightly brush with melted butter. Lay another sheet phyllo on top of buttered sheet, lightly butter. Repeat until all 8 layers are buttered, using 6 tablespoons of the butter. Place phyllo dough into the prepared pan, pressing it along bottom and sides. Trim the edges. Sprinkle walnuts over bottom of crust. In medium bowl beat together maple sugar, maple syrup, jelly, remaining 8 tablespoons butter, and eggs. Pour egg mixture over walnuts. Bake 40 to 45 minutes, or until filling is set. Serve chilled.
APPLE CIDER CINNAMON JELLY
I have not tried jelly. I'm posting this for safe keeping. I found this recipe Complete Book Of Small Batch Preserves. This full bodied taste of fresh apple cider spiced with cinnamon is marvelous on toast and hot biscuits. Try heating the jelly and serve over pancakes or french toast. Reserve the cinnamon stick and add a small piece to each jar for an attractive garnish and more intense cinnamon flavor. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 30 Mins
Time 21m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.
- Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.
Nutrition Facts : Calories 451.5, Carbohydrate 116.6, Sugar 116.6
APPLE CIDER JELLY
Here is something just a little different. If you like Applebutter and/or Jam you will enjoy this. I got this recipe from my Mother in law and sold out of it the first trip to farmers market.
Provided by MamaChelle
Categories Low Protein
Time 20m
Yield 10-12 jars
Number Of Ingredients 4
Steps:
- In a large pot, combine the cider, candy, and pectin.
- Bring to a rolling boil over high heat, stirring often.
- Add sugar and return to a rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat and skim off any foam.
- Carefully ladle hot jelly into sterilized half-pint jars, leaving 1/4 in headspace.
- Adjust caps.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 404.2, Sodium 24.4, Carbohydrate 104.8, Fiber 0.4, Sugar 99.8
SURE.JELL APPLE JELLY
Give the gift of delicious homemade SURE JELL Apple Jelly! You only need one hour and five ingredients to make this delicious apple jelly recipe!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure juice into 6- or 8-qt. saucepot; add food coloring.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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- In a large non-reactive stock pot heat the cider with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
- Strain the cider and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the cider. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
- Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
- Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.
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