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.
Clove Jelly
for the freezer type
3 cups bottled apple juice, (or a little more if you need to steep the cloves) 2 Tbsp. lemon juice,
naturally fresh is best, but bottle will work fine too. 5 cups 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
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