APPLE CINNAMON JELLY
I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California
Provided by Taste of Home
Time 35m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven 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 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
WINTER SPICE JELLY
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
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
CINNAMON JELLY
This is a very good jelly for around Christmas time , I like to pour this over a block of cream cheese and serve with crackers but its great for breakfast too.
Provided by Karla Everett
Categories Jams & Jellies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Combine the juice and the pectin in a large saucepan ; bring to a full rolling boil.
- 2. Add sugar and the red hots ; stirring constantly and return to a boil ; boil for 2 minutes. skim foam from top.
- 3. Pour into sterilized hot jelly jars , filling to within 1/8" of top. Wipe the jar rim with a wet cloth. Top with lid and screw on ring.
- 4. Process in a boiling water bath for 5 minutes , remove from the water bath and place on a towel and let cool.
CINNAMON ANISE JELLY
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
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
BASIL JELLY
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into 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 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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