Number Of Ingredients 8 Steps:
Mix the (apple or grape) juice with the pectin in a large sauce pan ; over high heat quickly bring the mixture to a hard boil. Stirring occasionally. Immediately add all the sugar and stir , bring to a full rolling boil(a boil that can’t be stirred down) and boil hard for 1 minute , stirring constantly. Remove from the heat and skim off the foam with a metal spoon , and pour quickly into sterilized jelly jars. ( fill to 1/2" of top ) With a wet dish towel wipe the ring of jar clean of any jelly spillage and put on cap and screw band on firmly tight. Process in boiling water bath for 5 minutes. NOTE : For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.
Time 3h10m Yield 4 half pints Number Of Ingredients 5 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.
Time 2h50m Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each. Number Of Ingredients 5 Steps:
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Time 14h10m Yield 160 Number Of Ingredients 8 Steps:
Core apples but leave on peel. Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes. Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes. Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water. Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks. Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming. Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes. Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.
Time 5h Yield Makes 3 to 3 1/2 cups Number Of Ingredients 5 Steps:
Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups. In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top. Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
Time 30m Yield 7 half-pints Number Of Ingredients 3 Steps:
Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally. Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat, and skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.
More about “apple or grape jelly made with canned juice recipes”
Time 15m Yield 48 Number Of Ingredients 3 Steps:
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
