Apple Jelly Recipe

 

Making Apple Jelly ! 

I have Apples from my local  Community Food Bank and I am using them up before they spoil by making Apple Jelly ! 

Ingredients; 

• 4-6 cups apple juice (about 6 pounds of apples)

• 3 cups honey or 4-6 cups of sugar
• jelly jars and canning equipment 

To juice your apples:  Wash apples. Remove stems, damaged areas and blossom ends, cut into quarters or slices.

Don't peel the apples – much of the pectin is in the peel.

 Place apples in a non-reactive heavy bottom stockpot (stainless steel or enamel).Add enough water to half cover apples. Cook until fruit is soft, stirring occasionally to avoid burning and promote even cooking.

Strain Apples 

Place well-cooked apples into a jelly bag strainer or flour sack towel in a colander. If using a towel, gather ends of the towel and hang it from an elevated location

Measure out your juice and sugar.

Use

• 1/2 cup honey for every cup of juice – or
• 3 cups of sugar for every 4 cups of sweet apple juice – or
• 4 cups of sugar for every 4 cups of tart apple juice

Now time to Cook and Can 

1. Place juice and sweetener into pan. Mix well. Make sure to use a large pot, as the jelly will boil up and foam a great deal during cooking.
2. Cook at a high boil, stirring constantly, until the gelling point is reached (220°F (104 °C)).
3. While the jelly is cooking, sterilize seven 8-ounce jars, keep hot. Prep two piece canning lids. Fill water bath canner and bring to boil.
4. Ladle jelly into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process the apple jelly for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Makes roughly 5 cups of apple jelly for every 6 cups of juice.
5. Once jars have cooled, remove rings, date and label jars. Store in a cool, dark location out of direct sunlight. Use within 18 months for best quality.