Best 3 Apple Or Grape Jelly Made With Canned Juice Recipes

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.

APPLE JELLY (FROM JUICE)

Steps:

• Core apples but leave on peel.
• Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
• Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
• Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
• Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
• Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
• Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.

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.