Canning Recipes




Apple Jelly Without Added Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 cups apple juice
(abt 3 lbs apples and 3 cups water)
2 tablespoons strained lemon juice -- if desired
3 cups sugar

To prepare juice. Select about one-fourth underripe and three-fourths
fully ripe tart apples. Sort, wash and remove stem and blossom ends; do
not pare or core. Cut apples into small pieces. Add water, cover, and
bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes
or until apples are soft. Extract juice.

To make jelly. Measure apple juice into a kettle. Add lemon juice and
sugar and stir well. Boil over high heat to 8 degrees above the boiling
point of water, or until jelly mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot,
sterile canning jars to 1/4 inch from top. Seal, and process 5 minutes in
a boiling water bath.

This recipe yields 4 to 5 half-pint jars.





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