Canning: Apple Pie Filling, Cranberry Claret Jelly, Apple Jelly, Cabernet Jelly

This is the perfect time of year to can apple pie filling since are fresh, plentiful and inexpensive. It is also the perfect time of year to can jellies for gift giving and to restock the pantry. Yesterday I decided to can up another batch of apple pie filling and make two wine jellies and apple jelly. My intent was to also make port wine jelly but the little liquor store here didn't have port wine so it will have to wait until tomorrow.

Apple Pie Filling

Apple pie filling is nice to have on hand and not just for pies. I usually make two or three batches this time of year using a nice firm cooking apple like Northern Spy or L-star. This year's batches are Northern Spy. I like doing batches of 5 - 6 pints at a time so I can use other apple varieties if desired. I use the USDA recipe from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Reviewed 1994. The measurements in the following recipe will yield 5 - 6 pints.

Apple Pie Filling

9 1/2 c blanched, sliced fresh apples
2 c + 4 tbsp granulated sugar
5/8 c Clear Jel®
1 1/4 tsp cinnamon
1 1/4 c cold water
1 7/8 c apple juice
5 tbsp bottled lemon juice
1/4 tsp nutmeg (optional)

Wash, peel and core apples. Slice apples and place in water containing ascorbic acid or lemon juice to prevent browning. Bring 1 gallon water to a boil. Drain apples and pour into boiling water. Bring to a boil and boil one minute. Drain, but keep heated fruit in a covered pot. Combine sugar, Clear Jel®, cinnamon, nutmeg in large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture with delay. Leave 1 inch headspace. Adjust lids and process 25 minutes in boiling water bath canner.


Cranberry Claret Jelly, Apple Jelly, Cabernet Jelly, Apple Pie Filling

Jellies always look so pretty sparkling like jewels in the jars. The nice thing about some jellies is they can be made year round as the need arises. They are quick and easy to make and have very short processing times. I make several kinds of jelly and surprisingly most are used as condiments, appetizer topping or in cooking. We seldom eat jelly on toast. I've include all three jelly recipes as they are perfect for gift giving. Be sure to label the wine jellies as they are not intended for children since they still contain alcohol. Wine jellies are nice served on top of fancy crackers and cream cheese. The are perfect condiments for meats and poultry or use as a glaze ingredient for chicken and ham.

Cranberry Claret Jelly

1 c cranberry juice
1 cup dry red wine (eg. cabernet)
3 1/2 c granulated sugar
1 pouch CERTO Liquid Pectin

Combine juice, wine and sugar in large saucepan. Bring to a boil over high heat. Boil hard 1 min. Remove from heat and stir in CERTO. Stir and skim for 5 minutes. Pour into hot, steriliaed jars leaving 1/4 inch headspace. Cap with two piece lids. Process 5 minutes in boiling water bath canner.
Yield: 4 pt


Apple Jelly

5 c apple juice
2 tbsp lemon juice
7 1/2 c granulated sugar
1 pouch CERTO Liquid Pectin

Combine apple juice, lemon juice and sugar in large saucepan. Bring to a boil over high heat. Boil hard 1 min. Remove from heat and stir in CERTO. Stir and skim for 5 minutes. Pour into hot, steriliaed jars leaving 1/4 inch headspace. Cap with two piece lids. Process 5 minutes in boiling water bath canner.
Yield: 8 pts


Cabernet Jelly

2 c dry red wine (eg. cabernet)
3 c granulated sugar
1 pouch CERTO Liquid Pectin

Combine wine and sugar in large saucepan. Bring to a boil over high heat. Boil hard 1 min. Remove from heat and stir in CERTO. Stir and skim for 5 minutes. Pour into hot, steriliaed jars leaving 1/4 inch headspace. Cap with two piece lids. Process 5 minutes in boiling water bath canner.
Yield: 4 pt

Enjoy!

Garden Gnome