4 pounds of Green Apples 1/2 cup of lemon juice 3 cups of water Sugar (one to one)
DIRECTIONS:
Using a clean sterilized jelly bag and cheesecloths.. Do Not core or peel the apples, simply wash them and cut into pieces, as the seeds & skin contain most pectin so cook them along with the pulp...this will guarentee a firm jelly.
Cover the fruit with the 3 cups of water, adding more if needed: add the lemon juice then boil until tender... remove from heat and mash.
Strain through the jelly bag.
DO NOT RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
Let the fruit stand in jelly bag overnight.
The following morning add sugar 1 cup to 1 cup juice... boil until candy thermometer reads 220 degrees F...turn off the heat and skim the froth....
Fill and cap in sterilized jars. (boil mason jars for about 10 minutes...be sure the jars are on their side in pot and completely covered with water...also be sure no water remains in jars before adding jelly)
Note: Your pot must be large enough for jelly to raise up in a rolling boil, (a boil that cannot be stirred down).
Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set.
1/2 cup of lemon juice
3 cups of water
Sugar (one to one)
DIRECTIONS:
Using a clean sterilized jelly bag and cheesecloths.. Do Not core or peel the apples, simply wash them and cut into pieces, as the seeds & skin contain most pectin so cook them along with the pulp...this will guarentee a firm jelly.
Cover the fruit with the 3 cups of water, adding more if needed:
add the lemon juice then boil until tender...
remove from heat and mash.
Strain through the jelly bag.
DO NOT RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN.
AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
Let the fruit stand in jelly bag overnight.
The following morning add sugar 1 cup to 1 cup juice... boil until candy thermometer reads 220 degrees F...turn off the heat and skim the froth....
Fill and cap in sterilized jars. (boil mason jars for about 10 minutes...be sure the jars are on their side in pot and completely covered with water...also be sure no water remains in jars before adding jelly)
Note: Your pot must be large enough for jelly to raise up in a rolling boil, (a boil that cannot be stirred down).
Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set.
Delicious in so many recipes!
ENJOY