need to spice up apple jelly

[Ombud]

Siblings and I make gift bags for every family who comes to the holiday dinner (ala cookie exchange). There are a total of 10 bags made and I don't want to buy items for people that I really don't know. This is not for my kids or my sisters or my brother or my niece or any of my nephews.

Everyone who came last year was thrilled with what they got. Traditionally I make gingerbread, others make cookies, some buy little boxes of candy. So this year I was thinking of making apple jelly. Mostly because I've got tons of apples. So how would you spice them up? Not everyone eats meat so mint jelly won't do

any ideas?

[Deleted]

I don't think I understand exactly what you are asking? 

[Ombud]

It's almost apple season.

When you make apple jelly, what can be added to it to make it a little different a little more festive? I know you can add a few mint leaves and green coloring to change into mint jelly for lamb when making the jelly before sealing the jars. Can you think of anything that can be added to it for the holidays? Or should I just make apple butter, and maybe apple bread to go with it? Or do you ever mix fruit when making jam and jelly? Should I use the apples as a backdrop for something?

[suek1958]

Ombud, this one looks/ sounds good! 

www.bbcgoodfood.com/recipes/1799637/winter-spice-jelly

[Deleted]

Well, you can make mulled apple cider jelly...  But then you'd have to make the cider first I guess.

Or I'd think cinnamon, nutmeg, etc. those wrm spices would all work well. 

Dried apples are nice. 

[suek1958]

Here's another that looks yummy! 

www.blendwithspices.com/2012/10/how-to-make-spiced-apple-jam-at-home.html

[Malarky]

I'm  huge fan of apple butter.

I often make applesauce as a side dish because my kids like it with mixed apple types and texture (lumps ).  Is that something you'd consider making and canning?

[Apple]

I was going to say apple butter too!  My sister canned some two years ago and we just opened the last jar, yum.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

I love apple jelly it's wonderful on toast (or french toast). My mom used to make crabapple jelly from the bags & bags of crabapples we'd pick from my granfather's tree.

I've never had apple jelly with a spice in it, but if I had to choose, it would probably be cinnamon. It would make it more "holiday-ish" and festive.

[Ombud]

I kinda vetoed applesauce because it's easy to find in stores. But maybe 1/2 apple butter & 1/2 cinnamon apple jelly

S1 is making almond apple biscotti
S2 is buying those chocolate apples
S3 is making apple scented soap (well sealed)
DB supplying coffee for the bags

Guess I should still make mini loaves too. WDYT? I don't know the recipients but I would like the Starbucks bags to be full. It's just a little something for those households (several singles with no one else)

[Apple]

Aug 11, 2013 19:27:27 GMT -5 Ombud said:

I kinda vetoed applesauce because it's easy to find in stores. But maybe 1/2 apple butter & 1/2 cinnamon apple jelly

S1 is making almond apple biscotti
S2 is buying those chocolate apples
S3 is making apple scented soap (well sealed)
DB supplying coffee for the bags

Guess I should still make mini loaves too. WDYT? I don't know the recipients but I would like the Starbucks bags to be full. It's just a little something for those households (several singles with no one else)

I think you should add me to your list!

I think the butter or jelly on their own would be great, but if you have the time and freezer space, apple bread is also awesome.  Mini loaves would fill it up nicely.

[Ombud]

Yeah, I think it needs bread to put the jelly on.

[jambo101]

Some people (me) like to put hot peppers in their jellies. some ideas

[Deleted]

I have a friend that makes apple jelly with apple juice, just the store bought unsweetened stuff, and she uses the little round cinnamon "hot" candies dissolved in it. It makes it a pretty red color for Christmas, and gives it a nice cinnamony, sorta "hot" flavor as well.

[cronewitch]

I would put in jalapenos they are green so would be really good in apple jelly.

[verrip1]

Aug 11, 2013 16:45:11 GMT -5 Ombud said:

Siblings and I make gift bags for every family who comes to the holiday dinner (ala cookie exchange). There are a total of 10 bags made and I don't want to buy items for people that I really don't know. This is not for my kids or my sisters or my brother or my niece or any of my nephews.

Everyone who came last year was thrilled with what they got. Traditionally I make gingerbread, others make cookies, some buy little boxes of candy. So this year I was thinking of making apple jelly. Mostly because I've got tons of apples. So how would you spice them up? Not everyone eats meat so mint jelly won't do

any ideas?

For French apple tarts, the classic addition to the applesauce part is strained apricot preserves which contain pectin.  I think the pectin might help for consistency in an apple jelly.

If you want herbs/spices, consider cardamom, sage, ginger, almond extract or allspice.

[verrip1]

I can't believe I hadn't considered this technique in my last reply, because I use it when making applesauce, etc. 

What you do is use some apples with both yellow and red skin, such as honeycrisp which is often available.  Peel off all the skin and put the peels in a small pot.  Add pinch of salt and some inexpensive but drinkable sauvignon blanc or other non-sweet white wine.  Bring to low boil then simmer the peelings in the wine for a half hour or so in a pot with tight lid.  Cool and filter.  Use the filtrate as part of the liquid to make the apple jelly.

The liquid you get off the simmered peels has a distinctive floral taste and scent which should be a positive to the depth of apple flavor in the apple jelly.  It contains flavorful semi-volatile compounds which will boil off if you openly boil or reduce it too much, so don't overcook.

[Shooby]

Horseradish?

[verrip1]

May 29, 2017 18:18:06 GMT -5 Shooby said:

Horseradish?

Lightly, .  Don't want to cloud the jelly.  Strain w/wine? 

Hic!  Notice a tendency of mine?  lololol.  Hic!