Jams and Jellies

Bottled Apple Juice Jelly

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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).
  4. Stir in sugar, mixing well.
  5. 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.
  6. 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

Ingredients:

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

Directions:

  1. 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.
  2. Pour into hot jars leaving 1/4" headspace. Process in boiling water bath 10 minutes.
 

Apple Composte

Ingredients:

½ kg Apple
1 kg sugar
1 liter water

Directions:

  1. Peel the apples and cut them as cubes (medium size)
  2. Put 1 liter of water into a pan and add the apple cubes…cook them for 10-12 minutes.
  3. When they cooked add the sugar and and boil it for a little while.
  4. And leave that outside until gets cooler and pour down to bowl.
  5. Put in the refrigerator for being really cold….You can serve “apple composte” next to meat dishes&rice….Try in that way!
 

Apple Jam

Ingredients:

1 Kg Apples
500 gms Sugar
2 tsp Citric acid
1/2 tbsp Water
Sodium benzoate (pinch)

Directions:

  1. Peel the apples and cut into thin pieces.
  2. Add water and steam it for 2 minutes.
  3. Keep it for cooling.
  4. Grind it properly.
  5. Add sugar and cook it over medium heat.
  6. Stir till the mixture turns thick.
  7. Dissolve the citric acid in water.
  8. Add the citric acid solution to the mixture.
  9. Boil it for 2 minutes.
  10. Now add a pinch of Sodium Benzoate dissolved in water.
  11. Add flavoring color.
  12. Pour in sterilized jars.
  13. Apple Jam is ready.
 

Apple & Blackberry Jam

Ingredients:

2 lbs Prepared Apples
1 - 1 ½ lbs Blackberries
1 Lemon
5 lbs Sugar
1 Bottle Certo

Directions:

  1. Core and Peel about 3 lbs Apples, cut into small pieces and put into large preserving pan with ¼ pt of water.
  2. Bring to the boil and simmer for 15 minutes.
  3. Crush blackberries thoroughly and put into another pan with 4 tablespoons water.
  4. Simmer for 10-15 minutes.
  5. Place in jelly cloth and allow the juice to drain. Measure and add water if necessary to make 1 pint.
  6. Add to apple pulp with sugar and lemon juice.
  7. Heat slowly until the sugar has dissolved, stirring continually.
  8. Bring to a full rolling boil and boil for 2 minutes.
  9. Remove from heat and stir in the Certo. Pot quickly and cover in the usual way.
 

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