Apple Kiwi Kirsch Jelly Recipes

KIWI JELLY

Steps:

• Seed and crush kiwi.
• Combine kiwi and water.
• Over medium heat, bring mixture to a boil.
• Take pan off heat and let set 30 minutes.
• Strain juice off by staining through 4 layers of damp cheesecloth.
• Refrigerate overnight.
• Ladle juice off top, but don't disturb bottom sediment.
• Measure out 5 cups juice.
• Combine juices and sugar; heat up to a rolling boil stirring constantly.
• Add pectin.
• Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.

APPLE KIWI KIRSCH JELLY

Steps:

• Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
• Repeat with kiwi.
• Add fruit to a large pot with Kirsch and water.
• Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
• Strain juice through a damp jelly bag or layers of cheesecloth.
• Make the Jelly: Measure the juice. You should have about 2 ¾ cups of juice.
• Pour juice into a large pot. Add sugar.
• Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
• Stir to dissolve sugar.
• Bring to a boil over high heat, stirring constantly.
• Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
• Or, use the sheet test method to determine if the jelly has set.
• Remove from heat, skim foam if necessary.
• Ladle into sterilized jars leaving ¼ inch headspace.
• Process in a water bath canner for 5 minutes.