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Apple Pie Jelly
Pantry American

Apple Pie Jelly

3.3

Prep
10 min
Cook
30 min
Total
760 min

Instructions

  1. 1 Inspect 6 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
  3. 3 Off heat, skim off foam with a metal spoon.
  4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By robbybaby

Pumpkin Butter
Pantry American

Pumpkin Butter

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Inspect five ½-pint jars for cracks and ensure rings fit properly; discard any defective ones. Immerse jars in simmering water until ready to use. Wash new lids and rings in warm, soapy water; rinse well.
  2. 2 Combine pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat; stir until well combined. Bring to a boil, then reduce heat and simmer uncovered, stirring frequently, until thickened, about 30 to 35 minutes. Pumpkin butter is ready when a spoon dragged through the mixture leaves a trail that doesn’t fill in immediately.
  3. 3 Ladle pumpkin butter into hot, sterilized jars, leaving ¼ inch headspace. Run a thin spatula or knife along the inside to remove air bubbles. Wipe rims clean with a damp paper towel and secure lids tightly.
  4. 4 Cool jars to room temperature; refrigerate for up to 3 weeks.

By Eleanor Johnson

Cherry Jam
Pantry American

Cherry Jam

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Pepper

Amazing Apple Butter
Pantry American

Amazing Apple Butter

4.9

Prep
10 min
Cook
625 min
Total
640 min

Instructions

  1. 1 Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
  2. 2 Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
  3. 3 Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
  4. 4 Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
  5. 5 Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
  6. 6 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
  8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By YUMMYNUMMY

Rachel's Sugar Plum Spice Jam
Pantry American

Rachel's Sugar Plum Spice Jam

4.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.
  2. 2 Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.
  3. 3 Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By Rachel Dobbs

Duck Sauce
Pantry Chinese

Duck Sauce

4.6

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.
  3. 3 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
  4. 4 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.
  5. 5 Cover and refrigerate until ready to use.

By NANCYLOUISEB

Spicy Tomato Jam
Pantry American

Spicy Tomato Jam

4.1

Prep
10 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Fill a large bowl with ice and cold water; set aside. Place tomatoes in a large pot; pour boiling water over tomatoes and set aside for 5 minutes. Transfer tomatoes to the prepared ice water bath; immerse until cool enough to handle. Slip skins and stems off.
  2. 2 Transfer tomatoes to the bowl of a food processor; pulse until coarsely chopped, reserving any juices.
  3. 3 Combine brown sugar, vinegar, apple juice, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely. Stir in chopped tomatoes and juices; bring to a boil. Reduce heat; simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add lemon slices; cook 15 minutes more.
  4. 4 Meanwhile, sterilize 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool. Press tops of lids with a finger to ensure lids do not move up or down. Remove rings and store in a cool, dark area.

By DLAMB3

Sweet and Tangy BBQ Sauce
Pantry American

Sweet and Tangy BBQ Sauce

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a saucepan over medium heat. Add onion; cook and stir until tender. Stir in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper; bring to a boil.
  3. 3 Reduce heat to low; simmer 30 minutes, stirring occasionally.

By CAPITALCATERING

Jan's Beer-Brined Corned Beef
Pantry American

Jan's Beer-Brined Corned Beef

4.5

Prep
50 min
Cook
305 min
Total
6235 min

Instructions

  1. 1 Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
  2. 2 Soak wood chips in apple juice for 2 hours.
  3. 3 Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
  4. 4 Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
  5. 5 Place meat directly on the grate and allow to smoke for 2 hours.
  6. 6 Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
  7. 7 Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
  8. 8 Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
  9. 9 Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
  10. 10 Slice beef into very thin slices across the grain.

By What's for dinner, mom?

Homemade Strawberry Nectar
Drink Other

Homemade Strawberry Nectar

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine strawberries and apple juice in a blender or the bowl of a food processor; blend until smooth. Blend in water until reaches desired thickness.

By PURPLECAT7

Injection Marinade for Pork

Injection Marinade for Pork

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

By Julie Gilbert

Apple Pie II
Dessert

Apple Pie II

4.7

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
  2. 2 Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
  4. 4 Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
  5. 5 Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

By DLEEGUILL

Awesome Apple Martinis
Drink American

Awesome Apple Martinis

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a large cocktail shaker full of ice, combine apple schnapps, vodka, and apple juice; shake well to mix. Divide evenly between two martini glasses.

By Stacia Gowens

Liquid Hot Apple Pie
Drink

Liquid Hot Apple Pie

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

By MMINDY

Pumpkin Butter III

Pumpkin Butter III

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Dijon Grilled Pork Chops
Dinner

Dijon Grilled Pork Chops

4.5

Prep
10 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
  2. 2 Remove pork chops from marinade and discard bag and marinade.
  3. 3 Preheat grill for medium heat and lightly oil the grate.
  4. 4 Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

By Laguna Lala

Hot Cider Punch
Drink

Hot Cider Punch

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar in a large pan. Place the cinnamon sticks, cloves, and ground allspice into a large teaball or cheesecloth bag. Place the spice bag into the pan with the juice mixture. Heat the juice mixture over medium-high heat about 10 minutes. Serve hot.

By cookbooksbyjeanninedotcom

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
  2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Apple Honey Glaze

Apple Honey Glaze

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.

By DOZER5000