Apple Salsas, Spreads,
Jams and Sauce Recipes

Whipped Honey Butter Recipe

Lightly Whipped Cream (Crème Chantilly)

Red, White and Blue Cream Cheese Appetizer Spread

Apple Cider-Rhubarb Sauce Recipe

Apple Spiced Cranberry Sauce

Red Apple Jelly Recipe

Apple Salsa with Cinnamon Chips

Apple - Cinnamon Jelly Recipe

Microwave Apple Jelly Recipe

Spicy Apple Salsa

Apple Butter Jelly Recipe

Apple Pear Salsa Recipe

Rose Apple Jelly Recipe

Green Apple and Papaya Salsa

Cinnamon Apple Jelly Recipe

Christmas Spiced Apple Jelly Recipe

Apple Salsa with Cinnamon Tortilla Chips

Grandmothers Crab-Apple Jelly Recipe

Apple Nectarine Salsa

Jellied Apples Recipe

Caramel Bourbon Vanilla Sauce

Apple - Avocado Salsa Recipe

Apple Spiced Cranberry Sauce

Apple Salsa Recipe 2

Apricot - Cherry Salsa Recipe

Apple Butter Recipe

Easy Apple Jelly Recipe

Apple Jelly Recipe

Crab Apple - Peach Jelly Recipe

Bread Recipes

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Jelly and Jam Helpful Hints

Sterilization of Empty Jars

Process Canning Jars

Apple Jelly Recipe

Apple Jelly Directions

4 pounds apples, tart green and red apple mix
3 cup water
1/2 cup lemon juice
1 cup sugar
1 cup of clear apple juice

Clean sterilized jelly bag and cheesecloth. Do Not peel or core apples, wash and cut apples into medium size pieces. The seeds and skin contain allot of pectin so cook them along with the apples. This will assure a firm jelly.

Cover the apples with water, add a little more water if needed, add lemon juice, boil until apples are tender, remove cooked apples from heat and mash.

Strain the apples through the jelly bag.

DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDEY.

Cover apples with a clean cloth or cheese cloth, let the mashed apples stand in jelly bag 4 to 6 hours or overnight if you have the space available.

The following morning add sugar to apple juice, boil apple juice until candy thermometer reads 220 degrees F. about 3 minutes. Turn off the heat and skim off the froth.

Makes about 4 -1-cup jars of apple jelly.

Fill and cap the sterilized canning jars.

Sterilization of Empty Canning Jars

Note: Your pan must be big enough so jelly can raise up in a rolling boil. This is a boil that cannot be stirred down.

Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set.