Apple Jelly

photo by Bonnie G #2



- Ready In:
- 30mins
- Ingredients:
- 3
- Yields:
-
7 half-pints
ingredients
- 4 cups apple juice
- 1 (1 3/4 ounce) package dry pectin
- 5 cups sugar
directions
- Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
- Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
- Remove mixture from heat, and skim off foam with a metal spoon.
- Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
- Process in boiling water bath 5 minutes.
Reviews
-
I've had this same recipe from a 1960s Kerr canning recipe book; I make it annually, never had a failure. For a 'different' jelly, I've also used it with alternative juices. There's several apple- combinations now available, i.e., raspberry, grape, cranberry, to name a few. I can it in 4-oz jars for my Christmas giving; they're always well received.
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I made this jelly over the weekend. It is fabulous. Perhaps those who did not like the results used an apple juice that had been watered down or had sugar added. I bought an apple juice that was pure, pressed apple juice, no sugar added and it was NOT from concentrate. I will definitely make this again.
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The first time I made apple jelly from juice (using organic juice that was on clearance at the store) it took several days to gel and set, with the exception of one jar, which thickened into a syrup but didn't set. I gave the syrup to one of my wife's co-workers (about a week after initial cooking) and by the end of the work day, it had turned to a nice, firm jelly.
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RECIPE SUBMITTED BY
LonghornMama
United States