Maple Jelly Recipes

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.)

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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
• Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
• Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.

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.