This recipe is from Pamela Bennett's Jams and Jellies in Less Than 30 Minutes, as printed in Southern Lady Magazine (September/October 2011)
Cinnamon Apple Jelly
Makes 1 pint
Ingredients:
1 teaspoon unflavored gelatin
1 2/3 cups unsweetened apple juice, divided
2 teaspoons lemon juice
1 stick cinnamon
1 drop yellow food coloring
1 drop red food coloring
5 tablespoons plus 1 teaspoon sugar
Directions:
1. Bloom, or soften, the gelatin in 1/4 cup apple juice.
2. Combine remaining apple juice, lemon juice, cinnamon stick, and food coloring in a saucepan. Boil approx. 7-8 minutes to reduce to one-third. Remove from heat.
3. Stir in sugar and softened gelatin mixture until they dissolve. Discard cinnamon stick. Pour into sterilized jars. Cover tightly. Store in refrigerator for up to 3 weeks.
Cinnamon Apple Jelly
Makes 1 pint
Ingredients:
1 teaspoon unflavored gelatin
1 2/3 cups unsweetened apple juice, divided
2 teaspoons lemon juice
1 stick cinnamon
1 drop yellow food coloring
1 drop red food coloring
5 tablespoons plus 1 teaspoon sugar
Directions:
1. Bloom, or soften, the gelatin in 1/4 cup apple juice.
2. Combine remaining apple juice, lemon juice, cinnamon stick, and food coloring in a saucepan. Boil approx. 7-8 minutes to reduce to one-third. Remove from heat.
3. Stir in sugar and softened gelatin mixture until they dissolve. Discard cinnamon stick. Pour into sterilized jars. Cover tightly. Store in refrigerator for up to 3 weeks.
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