As most of you know, I am working on my second Nano-Canning eBook. These are specialty jams and jellies so not only do I have to experiment with the sugar and pectin (if used) each of these takes more prep time than the basic recipes in the first eBook. I have to test over and over to the get science of the sugar, acid level, and pectin JUST RIGHT so that it is jam/jelly instead of syrup or silicone. Then I have to test to make sure the acidity is correct in no-pectin no-sugar and low-sugar varieties. I’m not complaining but it does take patience and persistence. Many people think you can just cut everything in half in a particular jelly or jam recipe and “wallah!” You have made a couple of jars of the sweet stuff. Not so! You have to do it just right and then water bath process or you could end up with rancid topping for your biscuits.
I work extremely hard to make my recipes pretty, appetizing and food safe according to the USDA’s standards and regulations. When I get to the end of my mixing and matching for a particular concoction, I am fairly tired of chopping, measuring, and even smelling it. Candy apple jelly is no exception. This past weekend, I jumped out of bed early because I know I can Nano-Can in an hour, tops. Ran to the kitchen and began preparing for what I thought would be the final batch of the final recipe of the second book. All I had to do was perfect the “two 8-ounce jars” measure and I was finished! I got wrapped up in the straining of the apple juice in order to make the finished product more translucent and lost track of how much I was making….and then…….I ladled out FOUR 8-ounce jars. “Curses! Foiled again”, she said. Well, honestly that is not EXACTLY what I said but now I have to do it again.
On the plus side, isn’t it pretty? It clouded up outside just as I was taking the picture so it’s not as “sparkly” as I would have liked, but it is so bright and pretty! Thursday I will be making palmiers and instead of using cinnamon, I am going to use some of this jelly.
I’ll post the final results whether it’s a winner or a flop. See ya then! The following is the full-sized recipe. And this recipe is great!
Candy Apple Jelly
Ingredients
• 4 cups apple juice – cook apples for the juice or use bottled unsweetened and strain our fibers with cheese cloth.
• 1/2 cup red-hot candies
• 1 package powdered fruit pectin
• 4 1/2 cups sugar
Directions
1. In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Happy Canning!
