Maple Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    gallon grade a medium amber pure maple syrup
  • 3
  • 2
    teaspoons genugel (pectin does not work with maple syrup, Genugel is available from maple syrup equipment suppliers)
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DIRECTIONS

  • 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.
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