Grace123s Apple Cherry Jelly Mmmm Smells Great Recipes

Steps:

• BOIL EVERYTHING U R GOING TO USE. THEN IN LARGE SAUSE PAN POUR APPLE JUICE. 5 CUPS OF SUGAR WHEN HOT STIR TIL BLENDED IN. THEN ADD PECTIN 1 BOX AT A TIME WHILE HOT STIR TIL BLENDED LIKEWISE WITH THE OTHER 2 BOXES. STIR TIL THICKENS.
• POUR INTO JELLY JARS. PLACE SEALS ON THEM AND RING LIDS TIGHTLY. THEN WAIT FOR THEM TO POP

Steps:

• BOIL ALL UNTINSILS AND JARS ECT.. TONGS LADEL AND SO ON. POUR 2 CUPS APPLE JUICE IN LARGE SAUCE PAN. ADD CHERRY FLAVORING. A FEW DROPS RED FOOD COLORING TO MAKE RED. ADD 4 CUPS SUGAR COOK AND STIR TIL DESOLVED. THEN ADD 2 CUPS SUGAR AND STIR TIL DESOLVED.
• ADD FIRST BOX OF PECTIN STIR TIL DESOLVED THEN ADD 2 BOX OF PECTIN STIR TIL DESOLVED
• I SET MY TIMER FOR 30 MINS. BRING TO ALMOST A BOIL AND TURN DOWN AND LET SIMMER 20-30 MINS STIRRING REGULARLY
• THEN WHEN IT THICKENS TAKE TONGS AND LINE UP 1/2 PINT JELLY JARS AND USE A FUNNEL AND LADEL TO THE FIRST RIM. PLACE SEAL ON AND RING LIDS ON TIGHT. SET ASIDE AND WAIT 4 THE POPS

Steps:

• OK BOIL ALL UTINSILS. AND JARS. IN LARGE SAUCE PAN POUR 1 1/2 CUPS APPLE JUICE WHEN HOT POUR IN SUGAR 1 CUP AT A TIME AND STIR [MELTS FASTER]. POUR IN WILTONS CINNAMON. A FEW DROPS OF RED FOOD COLORING TO MAKE IT A PRETTY RED. THEN PUT IN 1 BOX SURE-JELL TO A BOIL TURN DOWN SIMMER FOR 30 MINS TIL THICKENS.
• WHEN THICK BUT POURABLE, POUR INTO JARS PLACE SEALS ON AND RING LIDS REALLY TIGHT
• HOPE U LIKE THIS. IT SMELLS UP THE WHOLE HOUSE AND ITS SMELLS GREAT!!!!!!!!1111111111

Steps:

• 1. ABOUT 1 CUP APPLE JUICE IN LARGE SAUCE PAN GET HOT. POUR SMALL PEPPERMINT INTO JUICE. THEN ADD 2 CUPS SUGAR STIR TIL DESOLVED. THEN ADD REST OF SUGAR STIR TIL DESOLVED
• 2. ADD PECTIN STIR TIL DESOLVED. BRING TO BOIL. THEN SIMMER 30-40 MINS THEN TAKE OFF HEAT LET SET STIR TIL ITS STARTS 2 THICKEN THEN LADEL INTO 1 PINT JELLY JARS.
• 3. PLACE SEALS AND RING LIDS ON TIGHTLY

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

Steps:

• POUR ABOUT 2 CUPS OF GRAPE JUICE INTO LARGE SAUCE PAN. [BOIL EVERYTHING U USE TONGS ECT.. JARS ECT... GET IT HOT
• ADD ALL UR SUGAR STIR TIL DESOLVED. BRING 2 A BOIL PLACE ON MED HEAT. ADD 1 BOX OF SURE-JELL AT A TIME AND STIR TIL DESOLVED.
• BRING TO A SLOW BOIL. THEN SIMMER FOR ABOUT 40 MINS. WHEN THICKENED POUR INTO 1 QRT JAR AND PLACE SEAL AND RING LIDS ON VERY TIGHTLY THEN WAIT FOR THE POPS. I NOTICE WHEN I USE THE BALL LIDS AND SEALS THEY POP FASTER. BUT U CAN USE ANY SEALS. BUT NEVER REUSE A SEAL

Steps:

• BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
• PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
• I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
• SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.

Steps:

• Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
• Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
• Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
• Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
• Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.

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 jars.
• Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir in pectin. 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. Add extract; stir.
• 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 needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

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.

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.