Apple Jelly

Recipe View 5 mins In a large, heavy-bottomed pot, combine the diced apples and 3 cups of water. Ensure the apples are mostly submerged, adding more water if necessary. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the apples are slightly softened (approximately 5 minutes). Gently crush the cooked apples with a potato masher and continue to simmer, uncovered, for another 5 minutes to further release their juices.

Recipe View 4 hrs Line a large sieve or colander with several layers of cheesecloth. Position it over a deep bowl. Carefully transfer the crushed apples and their liquid to the cheesecloth-lined sieve. Allow the juice to drip undisturbed for at least 4 hours, or preferably overnight, until all the liquid has drained. Do not squeeze the cheesecloth, as this will result in cloudy jelly. Measure out 5 cups of the strained apple juice. If you don't have enough juice, add water to reach the required amount. In a large pot, combine the measured apple juice and granulated sugar. Add the butter to help minimize foaming during cooking.

Recipe View 1 mins Place the pot with the apple juice and sugar mixture over medium-high heat, stirring constantly until the sugar is completely dissolved. Bring the mixture to a full rolling boil that cannot be stirred down. Stir in the powdered fruit pectin, ensuring it is fully incorporated. Continue to boil hard for exactly 1 minute, stirring constantly to prevent scorching. Remove the pot from the heat and use a metal spoon to skim off any foam or impurities from the surface of the jelly.

Recipe View 10 mins Prepare your canning jars and lids by sterilizing them in boiling water for at least 10 minutes. Keep the jars hot until ready to fill. Ladle the hot apple jelly into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal. Place the sterilized lids on top of the jars, and screw on the canning rings until they are finger-tight.

Recipe View 10 mins Place a canning rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 1 inch of water covering the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface to cool completely, undisturbed, for 12-24 hours.

Recipe View 24 hrs As the jars cool, you should hear a popping sound as the lids seal. After the cooling period, check the seals by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. Any unsealed jars should be refrigerated and used within a few weeks. Properly sealed jars of apple jelly can be stored in a cool, dark place for up to 1 year.