ezRecipe-Zee: Cooking Recipe: How to make Apple Jelly Without Added Pectin

Apple Jelly Without Added Pectin

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Date Added:	April 15, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Preserved Foods, Fruit, Copy Cat / Restaurant

Ingredients:

4     cups          apple juice
                    (abt 3 lbs apples and 3 cups water)
2     tablespoons   strained lemon juice
3     cups          sugar

Directions: one line for each direction. When saved the lines will be numbered.

To prepare juice. Select about one-fourth underripe and three-fourths fully ripe tart apples. Sort, wash and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes or until apples are soft. Extract juice.
To make jelly. Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1/4 inch from top. Seal, and process 5 minutes in a boiling water bath.
This recipe yields 4 to 5 half-pint jars.

Notes:
Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist

Rating: ()

Added On: April 15, 2008

* Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm