Apple Jelly recipe
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Ingredients
- 3 ½ pounds apples, cored and diced 3 cups water 7 ½ cups white sugar ½ teaspoon butter 1 (2 ounce) package powdered fruit pectin
Nutrition Info
- 66.5 caloriescarbohydrate: 17.2 gcholesterol: 0.1 mgfat: : -fiber: 0.4 gprotein: : -saturatedFat: : -servingSize: -sodium: 0.5 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Apple Jelly
Directions
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Place apples in a large pot, cover with water. Bring to a boil, reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice, add butter to reduce foaming.
Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin, boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 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.
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 for 5 minutes.
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). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.