MAKING JELLY WITH PECTIN RECIPES

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APPLE CINNAMON JELLY RECIPE: HOW TO MAKE IT



Apple Cinnamon Jelly Recipe: How to Make It image

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

4 cups unsweetened apple juice
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

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.

DOES JELLY NEED TO BE REFRIGERATED AND DOES JELLY G…



Does Jelly Need To Be Refrigerated and Does Jelly G… image

Jelly - it's everyone's favorite fruity dessert. It's also pretty fun to watch, as it will wibble and wobble just from touching it! From the infamous peanut butter and jelly (with my favorite grape jelly) to the jelly donut, who doesn't love jelly?Unfortunately, this sugary delicacy suffers from the same problem that a lot of

Provided by Cassie Marshall

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Sep 07, 2012 · On a baking sheet, reduce applesauce in a 200F oven for 30 minutes. Combine reduced applesauce and puree in a medium sauce pan. Combine pectin with 2 Tbsp of the sugar and whisk it into fruit puree – 4. Bring mixture to a boil, stirring constantly. Add half of the sugar and return to a boil, continue stirring.
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Grape Jelly Recipe - Food.com new www.food.com. First make the grape juice using clean washed grapes.To 3 1/2 pounds of clean grapes add 1 1/2 cups water. Bring to a boil and simmer covered for 10 minutes. Strain and squeeze out all of the juice with a jelly …
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Instructions Checklist. Step 1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
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Oct 11, 2021 · The Spruce. Strain overnight through a jelly bag or through a colander lined with several layers of cheesecloth. Compost the pulp left in the bag or colander. The slightly thick liquid that strained into the pot is apple pectin. The Spruce. Use the apple pectin in your favorite homemade jelly or jam …
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Mar 04, 2021 · When you are making jam without commercial pectin, there are two ways to determine when your jam or jelly has reached the gelling point: the cold spoon test or the temperature test. Cold plate test. First you can use a cold spoon or cold plate to test your jam. When you first start making your jam …
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Ratios for Jam or Jelly. 1:1 sugar to fruit/juice pectin; Fruit Component. 3/4 low-pectin fruit (eg. peaches) 1/4 high-pectin fruit (eg. apples) How to Make Jelly. Choose your fruit(s) and juice …
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Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin…
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The pectin used in making jam and jelly is extracted mainly from apples, cherries, concord grapes, and some citrus fruits, all of which are high in naturally occurring pectin. Pectin contains 167 calories …
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