My advice: Put a rub on it (for turkey or that pork loan), but skip all those expensive store bought concoctions - fresh and easy is best!
Kitchen Hack: Super easy five minute tactic to turn any pancake or waffle recipe into gingerbread

The flavor of freshly baked gingerbread in a jar - Easy Apple Gingerbread Spice Jelly

Gingerbread Spice Jelly made with rich spices and molasses - the flavor of freshly baked gingerbread.
Gingerbread Spice Jelly made with rich spices and molasses - the flavor of freshly baked gingerbread.

It is easy to make, can be done in less than an hour, and has the flavor of freshly baked gingerbread! This recipe turned out sooo good I thought twice about releasing it on the internet. Maybe I should keep this recipe for myself. In the end I decided to share. I hope you and your family enjoy it as much as my family does.

Gingerbread is a wonderful seasonal treat; even Starbucks releases a limited edition Gingerbread Latte.  Most gingerbread flavored products are, like gingerbread, delicious.  But some are.... well...sad. 

I ran into a jelly made with gingerbread flavored tisane. It sounded intriguing, but I was a little shocked by the thought of making a jelly with just sugared and flavored water. I thought I could do better. After all, the ingredients and spices in gingerbread are no secret, and using the full gallery of gingerbread spices and molasses in an apple jelly foundation should give a nice rich taste. I thought the only trick would be getting the spice amounts correct.

There was another problem though. I also needed to tackle how to use apples juice as the fruit base. Buying apple juice by the jug is notoriously difficult to work with because pectin destroying enzymes are added during the juice manufacturing process, and those enzymes would also inactivate the boxed pectin I would add to make the jelly. I needed this process to be easy enough for beginners. Extracting clear juice from fresh apples is difficult. Unprocessed apple juice is not available in many areas, so that wouldn't work. I wondered if using apple juice from frozen concentrate might work.  I was absolutely thrilled to find that juice made from frozen concentrate jells easily!!! After some experimentation I believe I got this new recipe spot-on. It is easy to make, can be done in less than an hour, and has the full fledged flavor of gingerbread!

First, I will be sharing just the recipe for making the jelly.  If you need information about the basic canning process please click here for Canning Instructions from Virginia Tech.

If you would like to print this recipe without all the pictures please click Download Apple Gingerbread Spice Jelly Recipe

 

Golden acorn logo TM 

Apple Gingerbread Spice Jelly

 Author: A Best Little Jam House Exclusive

Recipe type:

Jelly

 

Serves:

10, 8-oz jars or half- pints

Prep time: 

10 minutes

 

Headspace:

1/4 inch

Cook time: 

20 minutes

 

Processing:

10 minutes

Total time: 

40 minutes

     

 

 

made with rich spices and molasses

 

Ingredients:

16 ounce frozen concentrated apple juice (the type that calls for addition of 3 cans water)

1 1/2 teaspoon ground ginger

3/4 teaspoons cinnamon

1/4 teaspoon allspice

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3 Tablespoons molasses (unsulfured)  

2 Tablespoons lemon juice (1 small lemon)

 2 packages (1 3/4 ounces each pack) fruit pectin

8 cups sugar 

 

Instructions:

  1. Sterilize jars and prepare lids per manufacture's instruction.
  2. Add apple juice and 2 1/2 cans (not 3 cans) water into a wide-bottomed pan, or a preserving kettle. Add spices, molasses, lemon juice, and dry pectin. Stir frequently while bring contents to a boil.
  3. Add sugar all at once and stir well.
    Add sugar all at once
    Add sugar all at once
    Bring contents to a full rolling boil.
    Boil for one minute
    Boil for one minute
    Boil for one minute and check the set. When jelly mixture sheets from a spoon. Remove from heat; skim off foam after cooling one minute.
  4. Ladle hot jelly mixture immediately into hot,
    1/4 inch headspace
    ¼ inch headspace
    sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; add two-piece metal canning lids. Process in a boiling water canner for 10 minutes.
  5. Jelly will last at least one year.

Note: Processing time given is for 1000 foot elevation and below. If you are working at a higher elevation click here for information about needed time adjustments.

I suggest you label your jam jars. One may simply write on the lid, or you may download my personal Christmas labels by clicking Download Gingerbread Spice Jelly Christmas Label. My labels have a larger label for the lid and a smaller label for the front of jar. One just needs to write in the canning date, cut out, and glue the label on the jar.

 

gingerbread Spice Jelly Label

 

The Professor's Rating

The Professor gave it 5 stars. " This makes my mouth happy.... This is good! We could sell this!... Are you sure you want to put this recipe on the web? I don't know if I remember what gingerbread tastes like... This is as good as the blueberry grape jelly" (one of his favorites).

 

Gingerbread spice jelly on hot biscuits
Gingerbread spice jelly on hot biscuits

 

Apple Gingerbread Spice Jelly Demystified

How do I know this recipe is safe? pH and Heat

pH  - To be safe from botulism bacteria growth and its food poisoning toxins, the pH of canned goods must be below 4.6 (one wants to stay below pH 4.4. to be on the safe side). The pH of apple juice ranges from 3.35 to 4.0. We also added Lime juice with pH of 2.0 - 2.35. Testing the pH of this jelly it was pH 3.1 - well within the safety zone. However, low pH does not affect yeasts and molds.

Heat - Processing the jars in a boiling water bath for 10 minutes is enough heat to kill actively growing bacteria and prevent yeast and mold growth under normal sanitary circumstances. This is how we control the yeasts and molds that were not affected by the lower pH.

Why did the recipe call for frozen apple juice?

Enzymes -When consumers buy apple juice in a jug they do not want the juice to turn into apple jelly in the container; they want a nice clear, thin juice instead of a viscous, cloudy liquid. To accomplish this one of the things manufacturers do is add enzymes that destroy the pectin. Most enzymes can be inactivated by heat. Therefore, we used concentrated apple juice that was heated in order to evaporate water, and thus the pectin destroying enzymes were inactivated by the heating process. If you live in an area where truly fresh pressed apple juice (that has had no enzymes added) is available one could use 7 cups of fresh pressed cider instead if you prefer.

 

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The Jam Scientist

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