Thursday, August 28, 2014

Apple Jelly

Apple Jelly 

4 c. apple juice (about 3 lbs. apples and 3 c. water)
2 T. lemon juice                         
3 c. sugar

To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples.  Sort; wash; and remove stem and blossom ends; do not pare or core.  Cut apples into small pieces.  Add water; cover; and bring to a boil on high heat.  Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.  Extract juice.

To make jelly: Measure juice into a large sauce pot.  Add lemon juice and sugar and stir well.  Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon.  Remove from heat.  Skim foam if necessary.  Pour hot into hot, sterilized jars, leaivng quarter inch head space.  Adjust caps.  Process 5 minutes in boiling water bath.  Yield: about 4 half pints.

Spiced Apple Jelly
Follow recipe for Apple Jelly.  Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.

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