Apple Sauce Jello Recipes

APPLESAUCE GELATIN SQUARES

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares.

APPLESAUCE JELL-O

Steps:

• Dissolve Jell-O in boiling water.
• Add applesauce and stir.
• Refrigerate.

APPLESAUCE JELLO

Steps:

• Dissolve jello with boiling water in large bowl.
• Add cold water and applesauce.
• Chill until set.

APPLESAUCE JELLO

Steps:

• Dissolve gelatin into boiling water in a LARGE bowl (you're going to want the room when you add the other ingredients to prevent splashing).
• Add applesauce all at once.
• Stir until thoroughly mixed.
• Pour into an 8 by 8 casserole or a shallow dish, and cover.
• Refrigerate until partially set (about 1 1/2 hours is good).
• Stir in apple chunks, if desired.
• Refrigerate an additional 1 1/2 to 3 hours, until set.
• This recipe will not set quite as firm as traditional gelatin.

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.

RED HOT APPLESAUCE JELL-O®

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

APPLESAUCE JELLO SALAD

Steps:

• Heat applesauce (she suggested using the microwave).
• Stir in the Jello till dissolved.
• Stir in the orange juice.
• Carefully pour in the 7-UP.
• Chill until slightly gelled (consistency of an egg white).
• Pour into a mold or an 8-inch by 8-inch pan.
• Refrigerate until set.

CHERRY APPLESAUCE JELLO

Steps:

• Boil 1 cup water. Add to cherry jello. While hot, add cinnamon candies and stir till dissolved. Add applesauce. Pour into a 8 x 8 square cake pan.
• Chill until set. Cut into squares and serve. Put a dollop of whip cream on top or spread whip cream over jello before cutting. You'll want to double this recipe!