Leftover Juice

I put up about 160 pints of crab apple jelly.  It was a bountiful year for the crab apples and I couldn't let all that fruit go to waste.  I'd rather slave over a hot stove and then let all that jelly go to waste.  On the bright side I will never have to make jam again in my life.  My last little bit of juice wasn't enough to make a batch of jelly so I just drank it.  

Crab Apple Juice If extracting juice with a press: Heat juice to 160 degrees to pasteurize.  Check the temperature with a thermometer because you will maintain a taste more like unheated cider if you don't bring the cider to a full boil.  If you use a Nutri-Steamer to extract the juice, pasteurizing isn't necessary as it is heated in the extraction process. Sweeten to taste while the juice is warm.  Drink warm or cold.  By leaving it tart or slightly tart it can be used as a red wine substitute.

Happy New Year

Our favorite mixed drinks



Red Mixed Drink

Cran-raspberry juice
Ginger ale
Mix one part juice with one part ginger ale. Use a good kind of ginger ale like Seagram's or Canada Dry. I just realized we have never tried Vernor's in this recipe.






White Mixed Drink (Mock champagne)

Welch's white grape juice (use Welch's for best results)
White soda

Mix one part juice with one part white soda.Use Welch's for best results. White soda can be very hard to find. If it is unavailable use Sprite.

Mimosa

White mixed drink
Orange juice

Mix one part white mixed drink with one part orange juice.

Fermenting Apple Juice

Apple juice that is a slightly fermented makes great apple jelly.  The little fermentation gives it that homemade taste.

SURE.JELL® Apple Jelly

4 cups canned apple juice

Few drops red food coloring(optional)

1 box SURE.JELL Fruit Pectin

1/2 tsp. butter or margarine

5 cups sugar, measured into separate bowl

This recipe would probably work with any juice.
I even read that someone used Kool-Aid.

Kraft Kitchens Tips:

How to Measure Precisely

To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.

Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.

Measure juice into 6- or 8-qt. saucepot; add food coloring.

Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)