Apple Jelly Recipe For Canning

CLARA

5 min read

·

Jul 10, 2024

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Apple Jelly Recipe for Canning

Yields: About 6 pints Prep Time: 30 minutes Cook Time: 30-45 minutes

Ingredients:

• 8 cups apple juice
• 6 cups granulated sugar
• 1 pouch (1.75 oz) liquid pectin

Equipment:

• Large pot
• Measuring cups and spoons
• Canning jars and lids
• Jar lifter
• Water bath canner
• Canning funnel
• Ladle
• Pot holder

Instructions:

Prepare the Apple Juice:

1. Wash and core apples: Choose tart apples like Granny Smith, Honeycrisp, or Braeburn. Wash and core the apples, but don't peel them.
2. Extract juice: You can use a juicer, or simmer apples with a small amount of water until they break down and release juice. Strain the juice through cheesecloth or a fine-mesh sieve to remove any solids.

Make the Jelly:

1. Prepare jars and lids: Wash jars and lids in hot, soapy water and sterilize them in a boiling water bath for 10 minutes.
2. Combine juice and sugar: Pour the apple juice into a large pot and add the sugar. Stir to combine.
3. Bring to a boil: Heat the mixture over medium-high heat, stirring constantly, until it reaches a rolling boil. This should take about 10 minutes.
4. Add pectin: Remove the pot from the heat and stir in the liquid pectin. Return the pot to medium-high heat and bring the mixture back to a rolling boil.
5. Cook for 1 minute: Continue to boil for 1 minute, stirring constantly. Remove from heat.

Can the Jelly:

1. Ladle into jars: Skim any foam off the top of the jelly. Using a canning funnel, carefully ladle the hot jelly into the sterilized jars, leaving a 1/4-inch headspace.
2. Wipe rims and seal: Wipe the rims of the jars clean with a damp cloth. Center lids on the jars and screw on the bands until they are fingertip tight.
3. Process in water bath: Place jars in a water bath canner, ensuring the jars are covered by at least an inch of water. Bring the water to a rolling boil and process for 10 minutes.
4. Remove and cool: Carefully remove the jars from the water bath using a jar lifter and place them on a clean, dry towel to cool completely.
5. Check seals: After jars have cooled, press down on the center of the lids. If they don't flex, the seal is good.

Storing and Enjoying:

1. Store in a cool, dark place: Store your sealed jars of apple jelly in a cool, dark place for up to a year.
2. Enjoy: Spread your homemade apple jelly on toast, biscuits, or use it in baking recipes.

Tips for Success:

• Use a good quality pectin: Liquid pectin will result in a smoother, more consistent jelly.
• Don't overcook the jelly: Overcooked jelly can be cloudy or become too firm.
• Test the set: You can test the set of the jelly by placing a spoonful on a chilled plate. If it gels within a few minutes, it's ready.

With a bit of effort and these simple steps, you can create a delicious and long-lasting batch of apple jelly!