How to Make Apple Jelly
Apples are ready to pick in summer and early fall. You can use blemished apples for jelly. The following recipe yields 3 to 4 eight-ounce jars of jelly.
- Difficulty:
- Easy
Instructions
Things You'll Need
- Canning Jars
- Canning jars
- Lids
- Rings
- Pans
- Apples
- Bowls
- Kettles
- Lemons Juice
- Sugars For Fruit Filling
- Damp Cloths
- Damp cloths
- Canner
- labels
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-
1
Examine jars for cracks and nicks.
-
2
Wash jars and leave in warm dishwasher or hot water until ready to use.
-
3
Wash apples and remove stems. (No need to pare or core apples).
-
4
Cut into quarters or smaller.
-
5
Place apple pieces into large pan.
-
6
Add water and cover. Bring to boil on high heat.
-
7
Reduce heat and simmer for 20 minutes or until apples are soft.
-
8
Place a large jelly bag inside a colander inside a bowl.
-
9
Pour cooked apples into bag letting juice drip from colander into bowl.
-
10
Measure juice into kettle.
-
11
Add lemon juice and sugar. Stir well.
-
12
Boil until jelly slides off spoon in a sheet.
-
13
Remove from heat and skim off foam.
-
14
Pour into warm jars leaving 1/8-inch head space at top.
-
15
Wipe top of jars with clean damp cloth.
-
16
Place vacuum-seal lids and rings on jars.
-
17
Invert jar for a few seconds.
-
18
Cool, test seal and store.
-
1
Tips & Warnings
Place a teaspoon of butter in the jelly as it is boiling. This will help stop foam from forming on top.
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Comments
-
Kilogramm
Nov 09, 2008
This sounds great! -
lildutchgirl56
Oct 20, 2008
Yum! Great article.