Clove Jelly
before i retired, i had the fun job of coming up with interesting 
"condiment" ideas and recipes for a small food manufacturing company. 
many 
great specialty jellies are made from an apple jelly base. for home use i 
would suggest either the sure-jells freezer method or their regular 
canning 
jar method. 
 
 
for the freezer type 
 
3 cup  bottled apple juice, (or a little more if you need to steep the
clove 
2 Tbsp  lemon juice, naturally fresh is best, but bottle will work fine
  too
5 cup  sugar
3/4 cup  water
1 box  sure jell fruit pectin
 
whole cloves or ground cloves 
 
bring the apple juice to a boil and then add 1 tablespoon of whole cloves, 
stir, take off heat and allow to completely cool. then strain. this is 
like 
making tea, you are imparting the flavor, but the color will be clear and 
not muddy with spice particles. 
but, if your idea of the perfect clove jelly has suspended spice particles 
in it, don't heat the apple juice just mix your ground cloves (1 teaspoon) 
into your sugar. 
 
mix the apple juice, lemon and sugar in a large bowl. mix well and let 
sit 
for at least 10 minutes. stirring occasionally . 
in a small saucepan, mix your water and pectin and bring to a boil on high 
heat , stirring all the time. boil for 1 minute. 
now add the hot pectin mixture to the apple juice mixture and stir 3 to 5 
minutes until most if not all of the sugar crystals are dissolved. 
 
fill your clean plastic or freezable glass containers to within 1/2 inch 
from the top, clean your edges and seal. i would also place a few whole 
cloves into each jar, to look pretty. 
leave them on your counter for 24 hours then the jelly can be frozen or 
placed in the fridge. makes about 6 cups. 
 
adjust your spice amount to your tastes, for future batches. 
for the regular,canning method, just follow the package directions, 
adding 
your cloves as above. 
 
caladezi 
-- 
(ID: 10111) Mirror: rec.food.recipes: Sat, Nov 8, 2003


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