Apple Salsas, Spreads,
Jams and Sauce Recipes

Whipped Honey Butter Recipe

Lightly Whipped Cream (Crème Chantilly)

Red, White and Blue Cream Cheese Appetizer Spread

Apple Cider-Rhubarb Sauce Recipe

Apple Spiced Cranberry Sauce

Red Apple Jelly Recipe

Apple Salsa with Cinnamon Chips

Apple - Cinnamon Jelly Recipe

Microwave Apple Jelly Recipe

Spicy Apple Salsa

Apple Butter Jelly Recipe

Apple Pear Salsa Recipe

Rose Apple Jelly Recipe

Green Apple and Papaya Salsa

Cinnamon Apple Jelly Recipe

Christmas Spiced Apple Jelly Recipe

Apple Salsa with Cinnamon Tortilla Chips

Grandmothers Crab-Apple Jelly Recipe

Apple Nectarine Salsa

Jellied Apples Recipe

Caramel Bourbon Vanilla Sauce

Apple - Avocado Salsa Recipe

Apple Spiced Cranberry Sauce

Apple Salsa Recipe 2

Apricot - Cherry Salsa Recipe

Apple Butter Recipe

Easy Apple Jelly Recipe

Apple Jelly Recipe

Crab Apple - Peach Jelly Recipe

Bread Recipes

~~~~~~~~~~~~

Jelly and Jam Helpful Hints

Sterilization of Empty Jars

Process Canning Jars

Rose Apple Jelly Recipe

Rose Apple Jelly Directions

2 cups canned or bottled apple juice or cider
Juice of 1 lemon
1/4 teaspoon red food coloring
1 envelope jelly pectin mix
3 cups sugar

Combine apple juices and food coloring in a 4 quart saucepan or kettle, add pectin mix and blend. Measure sugar and set aside.

Bring apple juice and pectin mix to a boil over high heat, stirring constantly. Add sugar, stirring constantly until it comes to a hard boil and cook for 4 minutes, keep stirring constantly.

Remove from the apple mixture from the heat, skim off foam then pour at once into hot clean glasses, leaving a 1/4 to 1/2 inch margin at the top.

Cover at once with a thin coating of hot melted paraffin. When cool, apply a second thin coating of paraffin rolling it around the top of the glass. Cover when cool with a loose wax paper cover. This will make about five (6 oz.) glasses of rose apple jelly.

Process of jars

Sterilization of jars

Jelly and Jam Helpful Hints