Jams and Jellies
Bottled Apple Juice Jelly
5 cups bottled apple juice (unsweetened reconstitued frozen or canned)
1 package slim set fruit pectin
3 cups sugar
6 (8 oz. size) jars with lids
- Clean and boil jars, place new flat llids in saucepan with water. Bring to a boil; remove from heat. Let stand in hot water until ready to use. Drain well.
- To Prepare Jelly; Measure prepared juice in a 6-8 qt. saucepan. Measure sugar into separate bowl. Set aside. Add 1 pkg. fruit pectin to juice, mixing thoroughly.
- Place juice over high heat. Bring to a FULL ROLLING BOIL (a boil that does not stop when stirred), stir constantly to prevent scorching. (if mixture starts to scorch, reduce heat to medium).
- Stir in sugar, mixing well.
- Bring to a full rolling boil, stir constantly. Continue to boil exactly 1 minute. Margarine or butter (1/4 tsp) can be added at this time to minimize foaming. Remove from heat. Skim off any foam.
- Fill hot jars quickly to 1/8 inch of tops. Wipe off jar rims. Cover quickly with flat lids. Screw bands tightly, invert jars 5 min. then turn upright. After 1 hour, check seals. Or use USDA water bath method.
Caramel Apple Jam
6 cups Diced peeled apples (1/8")
1/2 cup Water
1/2 teaspoon Butter
1 package Powdered fruit pectin
3 cups Sugar
2 cups Packed brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
- Mix apples, water and butter. Cook over low heat, stirring, until apples are soft. Stir in pectin; bring to a full boil stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil; boil, stirring, 1 minute. Remove from heat; skim foam.
- Pour into hot jars leaving 1/4" headspace. Process in boiling water bath 10 minutes.
½ kg Apple
1 kg sugar
1 liter water
- Peel the apples and cut them as cubes (medium size)
- Put 1 liter of water into a pan and add the apple cubes…cook them for 10-12 minutes.
- When they cooked add the sugar and and boil it for a little while.
- And leave that outside until gets cooler and pour down to bowl.
- Put in the refrigerator for being really cold….You can serve “apple composte” next to meat dishes&rice….Try in that way!
1 Kg Apples
500 gms Sugar
2 tsp Citric acid
1/2 tbsp Water
Sodium benzoate (pinch)
- Peel the apples and cut into thin pieces.
- Add water and steam it for 2 minutes.
- Keep it for cooling.
- Grind it properly.
- Add sugar and cook it over medium heat.
- Stir till the mixture turns thick.
- Dissolve the citric acid in water.
- Add the citric acid solution to the mixture.
- Boil it for 2 minutes.
- Now add a pinch of Sodium Benzoate dissolved in water.
- Add flavoring color.
- Pour in sterilized jars.
- Apple Jam is ready.
Apple & Blackberry Jam
2 lbs Prepared Apples
1 - 1 ½ lbs Blackberries
5 lbs Sugar
1 Bottle Certo
- Core and Peel about 3 lbs Apples, cut into small pieces and put into large preserving pan with ¼ pt of water.
- Bring to the boil and simmer for 15 minutes.
- Crush blackberries thoroughly and put into another pan with 4 tablespoons water.
- Simmer for 10-15 minutes.
- Place in jelly cloth and allow the juice to drain. Measure and add water if necessary to make 1 pint.
- Add to apple pulp with sugar and lemon juice.
- Heat slowly until the sugar has dissolved, stirring continually.
- Bring to a full rolling boil and boil for 2 minutes.
- Remove from heat and stir in the Certo. Pot quickly and cover in the usual way.
Page 1 of 2«StartPrev12NextEnd»
Zetrocity Digital Solutions