MAKING JELLY BEANS RECIPES
APPLE CINNAMON JELLY RECIPE: HOW TO MAKE IT
I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade—what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! —Nancy Jenkins, Fullerton, California
Provided by Taste of Home
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 7 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 25g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
POMEGRANATE JELLY RECIPE: HOW TO MAKE IT
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California
Provided by Taste of Home
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine pomegranate juice 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 for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid 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.
Nutrition Facts : Calories 91 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 23g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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