quick apple jelly

Ingredients

• Servings: 5
• 5 pounds apples
• 1 (2 ounce) package powdered fruit pectin
• 9 cups white sugar
• 5 pint jars

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• juice apples using an electric juicer; pour into a gravy separator. carefully decant the juice out from under the foam into a large pot.
• stir pectin into apple juice; bring to a rolling boil. stir sugar into boiling juice mixture. bring mixture again to a boil; cook at a boil for 1 minute and remove immediately from heat.
• sterilize the jars and lids in boiling water for at least 5 minutes. pour apple juice mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. run a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.