All-Season Apple Jelly Recipe

All-Season Apple Jelly Recipe

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45 juta s/d 2.5 milyar listing 2017
All-Season Apple Jelly Recipe All-Season Apple Jelly Recipe Try this delicious apple jelly or one of the variations to brighten up your morning toast or glaze a ham or pork roast. Prep : 5 minutes plus preparing jars and lids Cook : 15 minutes plus processing 4 half-pint canning jars and lids 4 cups apple juice 1 package (13/4 ounces) powdered fruit pectin 5 cups sugar Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Meanwhile, in nonreactive 5-quart Dutch oven, combine apple juice and pectin. Heat to boiling over high heat, stirring constantly; immediately stir in sugar. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam. Quickly ladle hot jelly into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes four 8-ounce jars. Each tablespoon : About 70 calories, 0g protein, 18g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 2mg sodium. APPLE-CIDER JELLY Prepare as directed but substitute 4 cups apple cider for apple juice. SPICED APPLE JELLY With vegetable peeler, remove peel from 1 large navel orange. With string, tie 12 cloves, 2 cinnamon sticks (3 inches each), and orange peel in double thickness of cheesecloth. Prepare jelly as directed. Add spice bag to pot with apple juice and pectin. Before ladling jelly, discard spice bag. GRAPE JELLY Prepare as directed but substitute 2 cups unsweetened grape juice and 1 cup water for apple juice; use only 3½ cups sugar. Makes three 8-ounce jars.
All-Season Apple Jelly Recipe

All-Season Apple Jelly Recipe

Try this delicious apple jelly or one of the variations to brighten up your morning toast or glaze a ham or pork roast. Prep : 5 minutes plus preparing jars and lids Cook : 15 minutes plus processing
  • 4 half-pint canning jars and lids
  • 4 cups apple juice
  • 1 package (13/4 ounces) powdered fruit pectin
  • 5 cups sugar
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. Meanwhile, in nonreactive 5-quart Dutch oven, combine apple juice and pectin. Heat to boiling over high heat, stirring constantly; immediately stir in sugar. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  3. Quickly ladle hot jelly into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes four 8-ounce jars.
Each tablespoon : About 70 calories, 0g protein, 18g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 2mg sodium.

APPLE-CIDER JELLY

Prepare as directed but substitute 4 cups apple cider for apple juice.

SPICED APPLE JELLY

With vegetable peeler, remove peel from 1 large navel orange. With string, tie 12 cloves, 2 cinnamon sticks (3 inches each), and orange peel in double thickness of cheesecloth. Prepare jelly as directed. Add spice bag to pot with apple juice and pectin. Before ladling jelly, discard spice bag.

GRAPE JELLY

Prepare as directed but substitute 2 cups unsweetened grape juice and 1 cup water for apple juice; use only 3½ cups sugar. Makes three 8-ounce jars. apple jelly recipe in hindi, apple jelly recipe using apple juice, apple jelly recipe with gelatin, apple jelly recipe without pectin, cinnamon apple jelly recipe, crab apple jelly recipe, homemade apple jelly recipe, spiced apple jelly recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

All-Season Apple Jelly Recipe

Article Categories : Canning & Freezing

All-Season Apple Jelly Recipe

All-Season Apple Jelly Recipe

Try this delicious apple jelly or one of the variations to brighten up your morning toast or glaze a ham or pork roast.

Prep : 5 minutes plus preparing jars and lids
Cook : 15 minutes plus processing

  • 4 half-pint canning jars and lids
  • 4 cups apple juice
  • 1 package (13/4 ounces) powdered fruit pectin
  • 5 cups sugar
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. Meanwhile, in nonreactive 5-quart Dutch oven, combine apple juice and pectin. Heat to boiling over high heat, stirring constantly; immediately stir in sugar. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  3. Quickly ladle hot jelly into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes four 8-ounce jars.

Each tablespoon : About 70 calories, 0g protein, 18g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 2mg sodium.

APPLE-CIDER JELLY

Prepare as directed but substitute 4 cups apple cider for apple juice.

SPICED APPLE JELLY

With vegetable peeler, remove peel from 1 large navel orange. With string, tie 12 cloves, 2 cinnamon sticks (3 inches each), and orange peel in double thickness of cheesecloth. Prepare jelly as directed. Add spice bag to pot with apple juice and pectin. Before ladling jelly, discard spice bag.

GRAPE JELLY

Prepare as directed but substitute 2 cups unsweetened grape juice and 1 cup water for apple juice; use only 3½ cups sugar. Makes three 8-ounce jars.