Yield: About 6 half-pints
- 5 pounds apples + 6 cups water (to extract 5 cups apple juice)
- 3 tablespoons lemon juice
- 4 cups sugar
Wash and chop apples into small pieces, including skin and cores, and place in a large pot.
Add 6 cups of water to the pot and bring to boil over high heat.
Reduce heat to simmer for 20 minutes until apples are soft.
Pour into jelly bag or cheesecloth-lined colander over a bowl to separate juice. Allow to drain without pressing or forcing juice from the apples for the clearest jelly.
Combine 5 cups apple juice, 3 tablespoons lemon juice and 4 cups of sugar in a pot and bring to boil over high heat.
Continue to boil until a temperature of 220 degrees F is reached.
Test jelly by dipping in a cold spoon. If the jelly drips from the spoon in a sheet, jelly is ready. If not, allow to cook a little longer and test again.
Once the jelly thickens, transfer it into sterilized half-pint jars, leaving 1/4-inch headspace.
Cap with lids and bands and process in a boiling water bath for 5 minutes to seal.
Apple jelly will store in a cool location up to a year without loss of texture or flavor.
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