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

Red Apple Jelly Recipe

Red Apple Jelly Directions

2 cups bottled or canned apple juice
3 1/2 cups sugar
measured into separate bowl
2 or 3 drops red food coloring
1/2 teaspoon butter or margarine
1 pouch CERTO Fruit Pectin

Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Pour apple juice into 6 or 8 quart soup pot.

Stir sugar into apple juice in the soup pot. Add food coloring. Add butter to reduce foaming. Bring mixture to full rolling boil (that's a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to apple juice to a full rolling boil for exactly 1 minute, stirring constantly. Remove apple juice from the heat. Skim off any foam with a metal spoon.

Ladle apple jelly immediately into prepared canning jars, filling jar to within 1/8 inch of tops. Wipe the jar rims and threads. Cover with a two-piece lid. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process apple jelly for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger.

**If lids spring back, lids are not sealed and refrigeration is necessary.**

Process of jars

Sterilization of jars

Jelly and Jam Helpful Hints