Jelly Splash Download For Apple
Sumiko Fagnoni
Remove the cinnamon quills and thrown away. Put the apple pulp in a clean rinsed jelly bag placed over a large bowl. Leave it to drain for at least an hour, but it would be better to leave it overnight.
If your plan is to scarf down all of this cinnamon apple jelly immediately, just put the lids on and place the jars in the refrigerator. If you would like to keep it for longer, screw rims onto jam jars. Using tongs, pick up the full jam jars and submerge them into a boiling water bath for 8 minutes.
There were quite a few that looked fine on the outside, only to be bad in the middles. The above photo is what I removed from the apples, including the small batch I used for the apple cider vinegar.
As I have some of our choke cherries and sour cherries in the freezer, I decided to make several small batches, including spiced jelly. Some of the recipes I saw said to cook and strain the apples first, cook the juices with the other additions, strain them again, then make the jelly.
I had no interest in cooking and straining these twice, and saw no reason to. Instead, I divided the cut up apples into three pots. I had two medium sized pots plus my smaller stock pot, so after I filled the two smaller ones, any left over apples went into the bigger pot. My smaller pots each held about 6 cups of chopped apples, and the bigger pot had about 7 cups of apples.
I then left the bags to drain overnight, though we did cover the various bowls with whatever we had on hand. One got a piece of cheese cloth stretched over it, another bowl was the perfect size for our mesh frying pan splash screen, and the big measuring cup got covered by a large mesh sieve. These all allowed the juices to keep dripping in, while keeping out any dust, cat hair, insects or whatever else might be floating about.
I ended up with almost exactly 5 cups of juice from the spiced apple and the choke cherry batches, and almost exactly 8 cups of the sour cherry batch. For each cup of juice, I added a 3/4 cup of sugar.
My 8 cups of sour cherry juice mix, and 5 cups of spiced juice mix, each gave me the same number of cups of jelly, but for some reason the 5 cups of chokecherry juice mix resulted in only 4 cups of jelly!
After they had a chance to cool, my daughters used some when making supper this evening. They made grilled cheese sandwiches with some of the sour cherry jelly spread in with the cheese. It was really good!
Cider jelly is one of the oldest traditional American products. Our source is a century-plus-old firm run by Willis and Tina Wood in Vermont. They're some of the few remaining folks that still make cider jelly from boiled fresh cider. Cooked down, it forms a thick, sweet, intense jelly.
New England Yankees have made cider jelly since the 1600s. It was the standard way to preserve the apple crop in the days before refrigeration, and provided a year-round sweetener for cooking and baking. But by the mid-twentieth century it fell out of fashion. That it still exists commercially today is primarily due to the work of Willis and Tina Wood.
Unpasteurized fresh cider kept at room temperature begins to ferment in about three days. That hard cider will keep for a few months. After that, the fermentation continues and it converts into apple cider vinegar. To preserve the cider in its sweetest form before it ferments into alcohol and vinegar, one simple way is to boil it down into a jelly.
For centuries, New England cooks used cider jelly (and its slightly less concentrated form, pourable boiled cider) as an ingredient in all manner of baking and cooking. It shows up in traditional recipes for everything from boiled cider pies to venison mincemeat. Since apples are especially high in pectin, jam makers often included a spoonful of cider jelly in other fruit preserves to help them set.
It takes nine gallons of fresh cider to make one gallon of cider jelly. The other eight gallons boil off as steam, which billows through the cider house non-stop all day long and escapes through an open cupola in the roof. There are no other ingredients in the jelly. Each eight-ounce jar of cider jelly contains the concentrated juice of about 25 apples.
Let me RE-INTRODUCE you to this incredibly delicious Pineapple Habanero Pepper Jelly. I say re-introduce because we originally posted this recipe back in March of 2018. It is a fabulous recipe, perfect for cheese trays, layered in grilled cheese sandwiches, as a grilling glaze, on biscuits, as a dip for grilled sausages and so much more. It's been super popular with well over 113,000 pins over the year and a half that it's been out. But there was bit of an issue that made me go back to the drawing board.
Some readers had trouble with this jelly gelling properly. The results were not predictable and that's something that's a high priority for me when creating recipes. So I put on my scientist cap and I've been working on a solution for the gelling issue for the past few months. I'm happy to say, you can now make this Pineapple Habanero Pepper Jelly with consistently successful results. YAY! ?
I didn't have to change a lot, but there are a few steps that are different now. I learned that pineapple is super low in pectin, particularly pineapple that's very ripe. So choosing a ripe but not overripe pineapple, along with draining the chopped pineapple thoroughly before measuring is important with this recipe.
I've also substituted one cup of finely chopped apple for one cup of the pineapple and apple cider vinegar instead of rice vinegar. Apples are super high in pectin and once the jelly is boiling for ten minutes, the apple seems to disappear and the flavor of the jelly is not affected by the vinegar swap. One last step to ensure a good set is a good splash of lemon juice as the finishing step since lemon is also high in pectin.
Since this Pineapple Habanero Pepper Jelly recipe has gotten a new lease on life, we decided to re-take the photos along with creating a pretty label for gifting. This jelly makes the BEST little gifts for hostesses, neighbors, hairdressers, shopkeepers, anyone you want to share a little sunshine with. Feel free to let me know in the comments below if you'd like a free printable PDF of the labels.
I love having a stash of this delicious Pineapple Habanero Pepper Jelly in my freezer. Yes, I did say freezer - although this is not an official "freezer jam" recipe. Being a bit lazy, I store all of my jams and jellies in the freezer, in lieu of the more traditional hot water bath canning method. That being said, this Pineapple Habanero Pepper Jelly can definitely be put through a hot water bath as it meets the acidic requirements necessary for safe canning.
Need a quick, easy and super delicious appetizer? Just spoon this Pineapple Habanero Pepper Jelly over a block of cream cheese or a round of goat cheese. Or serve a bowl of whipped cream cheese with some crackers and a jar of this delicious jelly. Add a nice selection of crackers and you've got a fabulous (and beautiful) appetizer in the blink of an eye.
Making this Pineapple Habanero Pepper Jelly is not difficult. Once you've got the pineapple diced and drained and the peppers diced, it's simply a matter of combining them with sugar, cider vinegar, red pepper flakes and a small pat of butter in a large pot. Next, the mixture is brought to a boil and boiled for ten minutes. Add the pectin and boil one more minute and you're ready to ladle the delicious jelly into jars.
Pick up a pineapple, a few habaneros, one orange bell pepper and a box of Certo next time you're grocery shopping. Give this Pineapple Habanero Pepper Jelly recipe a try. Whether you're new at this or a long time jam/jelly maker or you've never attempted it, I think you'll be thrilled with the results!
Place the finely chopped fresh pineapple in a strainer set over a bowl. Press on the pineapple with the back of a spoon to release as much of the juice as possible. Allow the pineapple to drain while you're prepping the other ingredients.
Combine the sugar, vinegar, apple, bell pepper, habanero, red pepper flakes, butter and exactly 3 cups of the well-drained pineapple in a large pot. (If you have extra pineapple save it for your morning yogurt or something else. Don't try to add more than 3 cups.)
I am in on an island where produce and choices are limited (fortunately we have plenty of pineapple and habanero). If only green bell peppers are available would they be a sufficient substitution or would you recommend something else? I have the same question for apples if the varieties are limited is it ok to use whatever is available?
I have made this three years in a row and it has turned out really well every time. It pairs surprisingly well with rosemary crackers and rosemary bread. I have had some trouble getting it to set at the consistency that I really want but the flavor is wonderful. I peel my apple before putting it in, I wonder if that has anything to do with it? I just don't want to spend more time removing the wax from the store bought apples. I give this out for Christmas gifts and serve it at parties over cream cheese and people rave about it!
Hi Laz, we'll be happy to send the labels.
Regarding your question, if you're concerned with the wax, it might be better to purchase organic apples. The peel definitely helps with the set as that's where most of the pectin is and it seems to "melt" into the jelly by the time it's done.
Be sure to bring the apple butter up to 212*F before filling the jars. If your first batch was too runny for your preference, the process of cooking it down will take care of that. Be careful, it does pop and splash as it boils. That can cause a nasty burn if it lands on your skin. A slow, low boil is all it takes.
I made sugar free apple butter with stevia and the spices I use. Since the recipe i normally use in the crock pot takes 22 hours total and a lot of sugar, the sugar free batch with a little stevia and spices tasted good but was too thick. I canned in January (we had late apple season due to so much rain). Can I recan with more liquid to thin it out?
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