Best Apple Or Grape Jelly Made With Canned Juice Recipes

APPLE GRAPE JELLY

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.

APPLE CINNAMON JELLY

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.

APPLE JELLY

Steps:

• Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
• Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
• Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

APPLE OR GRAPE JELLY MADE WITH CANNED JUICE

Steps:

• 1. 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.
• 2. 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.
• 3. 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 )
• 4. 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.
• 5. Process in boiling water bath for 5 minutes.
• 6. NOTE : For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.