Fireball Cinnamon Apple Jelly

December 21, 2021

Ok ya’ll, here it is almost Christmas. But not yet, not yet! It certainly doesn’t feel like Christmas as far as the temperature goes. It has actually been pretty balmy recently. Maybe like early Fall or even Spring. So I’m going to take this opportunity to give you one last lovely Autumn recipe for this year – Fireball Cinnamon Apple Jelly. I am giving folks a jar of this for Christmas, so it is not like you can only eat this scrumptious jelly in the Fall. No indeed! It is fantastic all year round.

I adapted this recipe from my friend Theresa Storey’s cookbook Fruit on the Table: Seasonal recipes from the Green Apron kitchen.

Theresa runs The Green Apron, which is an artisan preserve and tea company located in Ireland. She grows much of the fruit and vegetables that she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

In her best selling cookbook, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit.

I have shared several recipes from her book over the years. Like this one for her Prize-winning Scones with Strawberry Jam and Clotted Cream.

I’m telling you, she does know her way around a jam jar! You will love her Cinnamon Apple Jelly too I wager. I’m the one who went and added that Fireball Cinnamon Whiskey into the mix. I couldn’t resist. You know me, if I can add booze to a recipe, I pretty much will.

I slather this jelly on toast, add a dollop atop my oatmeal or even swirl it into yogurt. Absolutely delish!

There are quite a few steps involved in this recipe, but I am telling you it is worth it! If you love that cinnamony apple flavor, you will be over the moon with this jelly! It’s like bottling up a little bit of autumn, you know…with some whiskey thrown in for good measure!

Fireball Cinnamon Apple Jelly

  • Servings: makes roughly 52 oz. - how every you would like to divide it between jars. Personally I think the little 4 oz jars are perfect for jelly.
  • Difficulty: easy
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recipe adapted from: Fruit on the Table: Seasonal recipes from the Green Apron kitchen by Theresa Storey

Ingredients:

  • 6 lb apples, washed (I used HoneyCrisps. Use your favorite, or a blend of sweet and tart varieties)
  • 2 cinnamon quills
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons cinnamon
  • 2 ounces Fireball cinnamon whiskey, plus a bit extra

Directions:

Place a saucer into the refrigerator to chill

Roughly chop the unpeeled and uncored apples and place them in a large preserving pan. Add enough water to just cover them.Throw in the two cinnamon quills.

Cook over medium hight heat for about 45 minutes or until the flesh has turned to pulp and the skin has started to disintegrate.

Remove the cinnamon quills and thrown away. Put the apple pulp in a clean rinsed jelly bag placed over a large bowl. Leave it to drain for at least an hour, but it would be better to leave it overnight.

Measure the juice. Pour it into a clean preserving pan with 450 grams (1 lb) of sugar for every 600 ml. of juice. Stir in the 1/4 cup of lemon juice. The mixture will appear cloudy, but once you add the sugar and begin heating, it will magically become clear.

Cook over high heat. It may take anywhere from 20 -40 minutes until it reaches the setting point.

Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of jelly will wrinkle.

Once it has reached setting point, remove from heat. Stir in the two teaspoons of cinnamon. Mix well. Then add 60 ml (2 fl oz) of Fireball Cinnamon Whiskey to the pan and stir to combine. It will bubble a bit but settle down quickly.

Pour into warm, sterilized jars to within 6 mm (1/4″) from the top. Splash a little bit of Fireball whiskey on the top of the jelly. Folks will love the whiff of boozy cinnamon goodness they get when they open a jar!

Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place the lids on and seal.

If your plan is to scarf down all of this cinnamon apple jelly immediately, just put the lids on and place the jars in the refrigerator. If you would like to keep it for longer, screw rims onto jam jars. Using tongs, pick up the full jam jars and submerge them into a boiling water bath for 8 minutes.

After 8 minutes, remove the jars from the water bath and place them on the towel. As they cool, you should hear a ping type noise which tells you the jam jars are sealed. When you push down in the center of the top of the jar, there should be no click noise. Once the jars have cooled, make sure the rings are sealed tightly.

Enjoy!

Links for helpful kitchen tools & ingredients for Fireball Cinnamon Apple Jelly:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel


Cinnamon Buttermilk Mini Muffins

November 6, 2015

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Indian summer is a period of unseasonably warm, dry weather that sometimes occurs in autumn in the Northern Hemisphere.

So….did I hear someone say “Indian Summer”? Because that is what we’ve got going on around here! Good grief! Here it is November and tomorrow it is supposed to hit 80°F! Let me tell you it is super bizarre seeing folks running around in shorts with all that lovely Fall foliage as their backdrop. And although most people seemed thrilled with the weather, it kind of makes me a bit uneasy. I’m afraid it portends no Fall whatsoever. One day it will be 80° F and with little notice at all, besides my head exploding as it usually does with big swings in temperature, the mercury will crash down to freezing. I hope I’m wrong. I love autumn and would like to get in a few brisk jacket days and bonfires before I’m buried in layers of wool!

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Luckily these Cinnamon Buttermilk Mini Muffins are great no matter what the temp, though the cinnamon and nutmeg flavors do give them a very Fall-type vibe. Though I must confess, no matter what the season, I just can’t get enough of them.

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These little muffins are kind of like a cross between a doughnut and a muffin. The batter is actually a doughnut batter, but then these muffins are baked, not fried. The buttermilk makes them oh so moist and tender. And the cinnamon/sugar coating is not only delicious and crunchy but also adds to the doughnut-ness of this treat. Now you can make these muffins full-sized, but I love to bake them in a mini muffin pan. The mini muffins are just the right size to pop straight into your mouth. You know, like a doughnut hole. And being so pint-sized, you won’t feel as guilty when you have more than one….Oh and believe me you will!

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Cinnamon Buttermilk Mini Muffins

  • Servings: 30 mini muffins or 9-11 full-sized muffins
  • Difficulty: easy
  • Print

Recipe from: Williams Sonoma

Ingredients: 

  • 7 Tablespoons unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup buttermilk
  • 1 1/2 teaspoon vanilla extract

For the topping:

  • 2/3 cup sugar
  • 1 Tablespoon ground cinnamon
  • 6 Tablespoons (3/4 stick) unsalted butter, melted

Directions:

Preheat an oven to 350°F. Grease a mini muffin or standard muffin tin with butter or butter-flavored nonstick cooking spray; fill any unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving.

Enjoy!

Cinnamon Buttermilk Mini Muffins brought to you by: Runcible Eats (www.leaandjay.com)


Cinnamon Vanilla Bean Ice Cream

November 18, 2014

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Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.

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This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.

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So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.

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Cinnamon Vanilla Bean Ice Cream

  • Servings: 2 quarts
  • Difficulty: easy
  • Print

recipe from: The Foodie Affair

Ingredients:

  • 2 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
  • 2 cups whole milk
  • 2 cups heavy cream

Directions:

In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.

Enjoy!

Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


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