Homemade apple jelly with chopped cranberries for one-two flavor punch.
It’s that time of year when I instinctively begin to ration my homemade preserves. It truly is summer captured in a jar. In the photo, I’m holding one of my favorite concoctions: apply jelly infused with rosemary and punctuated with dried cranberries. Apple jelly is one of my unsung larder heroes, a jellied jewel of rich flavor.
To me store-bought apple jelly is a diluted impostor, a bottled blob of sugary pectin with little flavor to speak of. As a result, there is a true bias in the jam world. When I leave a jar of raspberry jam with a friend, eyes lights up. Should I share some peach preserves, the cooing ensues. But when I hand over my apple jelly, the reaction is similar to that of being offered a wrapped mackerel. Of course, that reaction is fleeting and rarely repeated if recipients actually open the jar and taste it. A healthy dollop on a warm biscuit has erased many a misconception on the worthiness of apple jelly.
Tom –
Have you ever experimented with spicier jams and jellies… perhaps a spicy chutney? I’m partial to the sweet and hot – like a plum jalapeno perhaps. Just wondering – and – love that blog!
Absolutely, I’m a huge fan of chutneys and usually make a spicy peach chutney, great with ham and chicken. I make a fall chutney with plums, pears, apples and quince that works just fine with a big old roast beef sandwich or block of cheddar. I’ll start including recipes shortly. -TC
Really cool pic!
Tom,
Just found your site and looking forward to ripe peaches. Would you share your apple jelly recipe?
Many thanks
Ann (warm and humid in Boston, almost like mid-August)
Hi Ann,
Here’s a link to my apple jelly recipe: http://tallcloverfarm.com/?p=117#more-117
yummy stuff!
Tom
[…] sets it apart; adapability provides its charm. After I waxed on about its virtures in Jam Up and Jelly Tight, I forgot to share the apply jelly recipe. Here it is. (Any updates since original posting […]
[…] two years ago: Jam Up and Jelly Tight […]
Cool pic. How does one make apple jelly. Had it first time ever this year while ice fishing in Minnesota. It was heavenly : ).
Hi Hafiz, Here’s how to make it — and it’s so worth it.
link to my recipe and how-to: http://tallcloverfarm.com/117/apple-jelly-recipe
Question: Does jellies take a few days to set up? And if not, what would cause it to be so liquid?
Hi Tammy, Jellies usually set up by the time it cools to room temperature. If it’s still liquid it didn’t reach the jellying point which is 220 degrees at sea level. Here’s a really good link with a good explanation and elevation adjustments for temperature: http://nchfp.uga.edu/how/can_07/jelly_point.html
I’m a sea level so it’s pretty easy for me to adhere to the 220 F rule.