Grace123s Apple Jelly Recipes

GRACE123'S APPLE-RHUBARB JELLY

Steps:

• BOIL ALL UTINSILS. WASH RHUBARB AND SLICE THIN. POUR INTO FOOD PROCESSOR WITH A LIL APPLE JUICE
• PLACE IN LARGE SAUCE PAN. PLACE ABOUT 4 CUPS SUGAR IN PAN ALONG WITH REST OF JUICE. STIR TIL SUGAR IS DESOLVED AND COME 2 A BOIL TURN DOWN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED ADD 2 BOX OF PECTIN AND STIR TIL DESOLVED.
• I SET BURNER ON MED HEAT AFTER IT CAME TO A BOIL. AND LET SIMMER ABOUT 30 MINS THIN TIL IT THICKENED UP
• SET UP THE JARS AND LADELED JELLY INTO JARS PLACE SEALS AND RING CAPS ON TIGHTLY AND WAIT TIL THEY POP.

APPLE GRAPE JELLY

Steps:

• Place grapes in a large bowl and mash.
• Place grapes, apple slices and water in a large stainless or enamel pot.
• Bring to a boil, reduce heat and simmer for 30 min.
• Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
• Restrain through another damp jelly bag.
• If you want you can now save the pulp for grape butter.
• Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
• Stir in sugar and return to a full, rolling boil until the jell point is reached.
• Remove from heat and skim.
• Ladle into steril hot jars leaving 0.125 inch head space.
• Process for 5 min in a boiling water bath at altitudes up to 1000 feet.

GRACE123'S CRANAPPLE JELLY

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

APPLE CINNAMON JELLY

Steps:

• In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

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.

GRACE123'S APPLE/CINNAMON JELLY

Steps:

• OK BOIL ALL UTINSILS. AND JARS. IN LARGE SAUCE PAN POUR 1 1/2 CUPS APPLE JUICE WHEN HOT POUR IN SUGAR 1 CUP AT A TIME AND STIR [MELTS FASTER]. POUR IN WILTONS CINNAMON. A FEW DROPS OF RED FOOD COLORING TO MAKE IT A PRETTY RED. THEN PUT IN 1 BOX SURE-JELL TO A BOIL TURN DOWN SIMMER FOR 30 MINS TIL THICKENS.
• WHEN THICK BUT POURABLE, POUR INTO JARS PLACE SEALS ON AND RING LIDS REALLY TIGHT
• HOPE U LIKE THIS. IT SMELLS UP THE WHOLE HOUSE AND ITS SMELLS GREAT!!!!!!!!1111111111

GRACE123'S PEPPERMINT JELLY

Steps:

• 1. ABOUT 1 CUP APPLE JUICE IN LARGE SAUCE PAN GET HOT. POUR SMALL PEPPERMINT INTO JUICE. THEN ADD 2 CUPS SUGAR STIR TIL DESOLVED. THEN ADD REST OF SUGAR STIR TIL DESOLVED
• 2. ADD PECTIN STIR TIL DESOLVED. BRING TO BOIL. THEN SIMMER 30-40 MINS THEN TAKE OFF HEAT LET SET STIR TIL ITS STARTS 2 THICKEN THEN LADEL INTO 1 PINT JELLY JARS.
• 3. PLACE SEALS AND RING LIDS ON TIGHTLY

GRACE123'S APPLE-CHERRY JELLY MMMM SMELLS GREAT

Steps:

• BOIL ALL UNTINSILS AND JARS ECT.. TONGS LADEL AND SO ON. POUR 2 CUPS APPLE JUICE IN LARGE SAUCE PAN. ADD CHERRY FLAVORING. A FEW DROPS RED FOOD COLORING TO MAKE RED. ADD 4 CUPS SUGAR COOK AND STIR TIL DESOLVED. THEN ADD 2 CUPS SUGAR AND STIR TIL DESOLVED.
• ADD FIRST BOX OF PECTIN STIR TIL DESOLVED THEN ADD 2 BOX OF PECTIN STIR TIL DESOLVED
• I SET MY TIMER FOR 30 MINS. BRING TO ALMOST A BOIL AND TURN DOWN AND LET SIMMER 20-30 MINS STIRRING REGULARLY
• THEN WHEN IT THICKENS TAKE TONGS AND LINE UP 1/2 PINT JELLY JARS AND USE A FUNNEL AND LADEL TO THE FIRST RIM. PLACE SEAL ON AND RING LIDS ON TIGHT. SET ASIDE AND WAIT 4 THE POPS