Apple Pie Jelly

"I just made this last night. I was a little confused by the directions compared to what was in the Sure-Jell box, but I mostly followed these directions. It was really simple, and even though it hasn't been 24 hours, my jelly has firmed up. I tasted a sample of what was still in the pan, and it was really good. Sweet, of course, but the cinnamon and spices help cut it somewhat, which is what I like. It made 7 jars for me. The note about the candy thermometer is not mine, I didn't use one, and it came out just fine!"
 
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Ready In:
1hr 5mins
Ingredients:
6
Yields:
6 1/2 pint
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ingredients

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directions

  • Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
  • Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
  • Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
  • Remove from heat and skim off foam with a metal spoon.
  • Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

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RECIPE SUBMITTED BY

<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
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