Apple Jelly Compote Recipes

APPLE COMPOTE

Steps:

• In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

HOLIDAY CRANBERRY AND APPLE COMPOTE

Steps:

• Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
• Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

APPLE JELLY

Steps:

• Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
• Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
• Remove mixture from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
• Process in boiling water bath 5 minutes.

APPLE JELLY

Steps:

• Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
• Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
• Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

APPLE JELLY COMPOTE

Steps:

• In a small saucepan place sugar, jelly, fruit rinds and rum. Cook 4 minutes over medium heat.
• Place sliced apples in a large saucepan.
• Pour syrup over apple slices, add cinnamon and raisins and mix well.
• Cook, partially covered for 18 minutes over medium heat.
• Transfer mixture to blender and puree.
• Cool before serving.

APPLE JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.