Best 5 Ginger Jelly Recipes

CRANBERRY GINGER JELLY

Steps:

• Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
• Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).

SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS

Steps:

• Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
• Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
• Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
• Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
• To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.

SWEET-AND-TART CRANBERRY GINGER JELLY

Steps:

• Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
• Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).

JALAPENO GINGER JELLY

Steps:

• 1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
• 2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
• 3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
• 4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
• 5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
• 6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
• 7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
• 8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.

PLUM, RED PEAR, AND GINGER JELLY

Steps:

• 1. Peel plums, pears, and ginger. Then slice paper thin or as small as possible.
• 2. Then boil in water. Reduce to a simmer and cover. Cook for 30-45min.
• 3. Place in food processor. Puree/liquefy.
• 4. Return to pot. Add sugar and whisk.
• 5. Cook on medium heat for 10 minutes.
• 6. Then while whisking, add the envelopes of gelatin, one at a time.
• 7. Make sure to not leave any clumps.
• 8. Pour into sterilized jars, leaving 1/2in gap.
• 9. Can using water bath process.