Apple Earl Grey Almond Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups apple juice (made from about 3 pounds of tart green apples, such as Granny Smith)
  • 2
    tablespoons loose earl grey tea
  • 4
    cups sugar
  • 34
    cup slivered almonds
  • 12
    teaspoon almond extract
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DIRECTIONS

  • Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
  • Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
  • Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
  • Measure 4 cups of juice into the clean cooking pot.
  • Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
  • Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
  • Remove the mixture from the heat and discard the bag of tea.
  • Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
  • Ladle the hot jelly into sterilized jars.
  • I left 1/4 inch head space and processed in a water bath canner for ten minutes.
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