Apple Jelly

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Description

Traditional and delicious homemade jelly.

Ingredients

  • 3 ½ pounds apples, cored and diced
  • 3 cups water
  • 7 ½ cups white sugar
  • ½ teaspoon butter (Optional)
  • 1 (2 ounce) package powdered fruit pectin

Instructions

  1. Place apples in a large pot; cover with water. Bring to a boil; reduce heat
  2. cover
  3. and simmer until apples are slightly tender
  4. about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  5. Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained
  6. pressing gently to release all the juice. Measure 5 cups apple juice
  7. adding water if necessary to have the exact amount. Stir sugar into juice; add butter to reduce foaming.
  8. Bring juice mixture to a rolling boil
  9. stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin
  10. stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  11. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot
  12. sterilized jars
  13. 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
  14. and screw on rings.
  15. 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
  16. cover the pot
  17. and process for 5 minutes.
  18. Carefully remove the jars from the stockpot and place onto a cloth-covered or wood surface
  19. several inches apart
  20. until cool. Once cool
  21. press the top of each lid with a finger
  22. ensuring that the seal is tight (lids do not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool
  23. dark area.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 1 day

Servings: 100

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