Time 15m Yield about 6 half-pints. Number Of Ingredients 4 Steps:
In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six 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.
Time 25m Yield 3 pints Number Of Ingredients 4 Steps:
Combine juice, candy and pectin in a large pot. Bring to a full boil over high heat, stirring constantly. Stir in sugar. Return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and unmelted candy. Pour hot liquid into hot jars, leaving 1/4 inch head space. Adjust lids. Process for 5 minutes in boiling water bath.
Time 40m Yield about 6 dozen. Number Of Ingredients 7 Steps:
In a large saucepan, combine the sugar, applesauce and gelatins; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 15 minutes. Remove from the heat; stir in walnuts and vanilla., Immediately pour into a greased 11x7-in. baking dish. Cover and refrigerate overnight. Cut into 1-in. pieces; roll in superfine, confectioners’ and/or granulated sugar. Store in an airtight container in the refrigerator.
Time 15m Yield 7 pints Number Of Ingredients 5 Steps:
Measure apple juice and cinnamon candies into an 8 quart saucepan. Heat and stir to melt candies. Measure sugar into a separate bowl. Stir in fruit pectin into fruit juice in saucepan. Add butter. Bring to a boil (rolling) stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly. Remove from heat. Skim off foam and ladle into pint jars leaving 0.125 inch head space. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
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 15m Yield 48 Number Of Ingredients 4 Steps:
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
