Apple Jelly
"An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat!"
photo by CindiJ
- Ready In:
- 2hrs 30mins
- Ingredients:
- 4
- Yields:
-
4 1/2 pints
ingredients
directions
- Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
- Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
- Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
- Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
- Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
