>for rust, discard any defective ones. Immerse in simmering water until jelly
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
Mix together.
Make into balls size of a walnut.
Flatten out and make dent in center with thumb.
Fill with apple jelly.
Bake at 350\u00b0 for 15 minutes (color will be light brown).
Let cool. Remove from pan.
Beat butter and sugar together well.
Add egg yolks (well beaten).
Beat well again.
Add apple jelly.
Beat until well blended.
Add milk and vanilla.
Put in pastry shell and bake until firm in a 350\u00b0 oven for about 45 minutes or until a silver knife comes out clean.
Beat egg whites and put on top and brown. Yield:
1 (9-inch) pie and 1 (4-inch) pie.
aucepan, melt the apple jelly. Gently ladle the melted jelly over each hen
Combine apple juice, water, lemon juice, food coloring, pectin and cinnamon candies in a large saucepan.
Tie cloves and cinnamon stick in a cheesecloth bag.
Add spice bag to juice mixture. Bring mixture to a boil, stirring constantly, until cinnamon candies dissolve.
Stir in sugar; return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat; discard spice bag.
Skim foam, if necessary.
Reserve 1/4 cup apple jelly for muffins; cool and allow to set.
Add juice, bloomed pectin, lemon juice, extracts and food coloring into saucepan. Cook over high heat until mixture comes to a rolling boil, (usually 30 to 45 minutes), stir constantly.
When mixture has hit the rolling boil stage add the sugar and cinnamon (if using) and re-heat until mixture comes to another rolling boil.
Remove from heat and skim off any sugar scum. Ladle into processed 8 oz jelly jars, seal with lid and put in refrigerator until ready for use.
For best results wait 24 hours for proper jelly set up.
he fresh and dried apples, apple jelly, cinnamon and nutmeg. Cook, stirring
nough to hold the tenderloin without folding it.
Heat the
instructions.
Combine apple juice and pectin is a large saucepan
FOR THE PASTRY: In a
auce and apple jelly.
Put saucepan over medium heat; cook for 10
Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
Remove mixture from heat, and skim off foam with a metal spoon.
Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
Process in boiling water bath 5 minutes.
Combine apple juice and pectin in a large Dutch oven or double boiler. Bring to a boil, stirring occasionally. Add sugar and bring mixture to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat. Skim off foam with metal spoon. Pour jelly in jar.
br>To prepare glaze, combine apple jelly, wine, mustard, green onions, salt
Combine apple juice and pectin in a 3-quart microwave-
Use equal parts of above ingredients. I usually use 3 tablespoons.
Microwave apple jelly about 20 seconds or until liquid.
Add balsamic vinegar.
Whisk vinegar and jelly together while adding olive oil.
Taste to determine if you need any more of any ingredient. Use more jelly if you would like more of an apple taste.
Rub sugar cubes on skins of mandarins to remove peel oils. Combine juice, sugar and sugar cubes.
Stir over low heat until all sugar has dissolved.
Follow directions for making jelly on pectin container.
After mixture reaches jelly stage, if needed, carefully add food coloring until jelly is desired color.
Too much food coloring will muddy the color of the jelly.
Pour hot jelly into sterilized jars, seal.
rain in a large colander for about 1 1/2 hours
apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30