Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Jelly
- add review
- #34972
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 pounds apples
12 whole cloves
8 cups water
8 cups sugar
directions
Wash and quarter the apples. There is no need to peel or core them. Place in a large ovenproof dish and add water. Cover with aluminum foil. Cook overnight at the bottom of the oven at 225 degrees F.
Next day strain through a jelly bag or a clean, white pillow case; do not squeeze! Measure the liquid into a large saucepan, and for every cupful add a cupful of sugar.
Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Over-boiling will produce a syrup which will just get thicker without setting.
Pour into jars which have been warmed in the oven and cover with waxed discs and lids.
Note: This well-flavored jelly is very easy to make and will keep, if given a chance. It is delicious on hot, buttered scones or pancakes. The secret lies in the long, slow cooking which extracts the maximum amount of pectin, the setting agent, from the fruit.
To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.
added by
nutrition data
30 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
I tried this recipe yesterday and followed the instructions entirely. I would think that I am a fairly competent cook but I ended up with beautiful smelling liquid. I don't know where things went wrong. I had wanted to make an Apple Jelly with cloves but the recipe never said what to do with them!! I added them when boiling the sugar and strained apples but the mixture never gelled and I was worrying about overdoing it. Also, I had done the apples in the oven for 8 hours therefore supposedly getting the maximum amount of pectin out of the apples. I was very disappointed with my results.
The cloves most likely should have been baked with the apples as you wouldn't want the cloves in the end result (only the flavor). I'm not sure if that alone would have caused the mixture to not set up. Could be the temperature at which you boiled the sugar mixture, or the length of time.