1 hr 8 mins
My Private Note
Units: US | Metric
- 1Wash 15 pounds of tart apples and quarter without peeling.
- 2Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
- 3Drain through a jelly bag.
- 4Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
- 5Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
- 6Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
- 7Continue cooking 32 fluid ounces at a time until all the juice has been used.
- 8Use the pulp for making an apple cheese.
- 9MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
- 10SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.
Browse Our Top Jellies Recipes
Nutritional Facts for Apple or Crabapple Jelly
Serving Size: 1 (10253 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 205.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.2 mg
- Total Carbohydrate 54.0 g
- Dietary Fiber 5.4 g
- Sugars 46.2 g
- Protein 0.5 g