Apple Earl Grey Almond Jelly Recipes

APPLE EARL GREY ALMOND JELLY

Steps:

• Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
• Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
• Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
• Measure 4 cups of juice into the clean cooking pot.
• Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
• Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
• Remove the mixture from the heat and discard the bag of tea.
• Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
• Ladle the hot jelly into sterilized jars.
• I left 1/4 inch head space and processed in a water bath canner for ten minutes.

ALMOND JELLY

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.