Prep 10 mins
Cook 30 mins
- 1892.5 ml grade a medium amber pure maple syrup
- 709.77 ml cold water
- 9.85 ml genugel (pectin does not work with maple syrup, Genugel is available from maple syrup equipment suppliers)
- Whisk the Genugel into the cold water first, then add to syrup.
- Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.
- Boil all ingredients to 217.
- 5 degrees F.
- (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content).
- Here is the tricky part- The objective is to make clear jelly in the jar.
- Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly.
- It will still taste fine, but won't look as good.
- It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer.
- First, skim off the surface foam as minimally as possible.
- A lot of waste can occur at this point.
- Second, have a cup or ladle large enough to fill each clean jar with ONE pour.
- If you have to go back and add more to fill the jar, you will have air bubbles and layering.
- Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees.
- Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly.
- Yield is low and many people don't think it's worth the syrup or the trouble.