If you are looking for the Best Apple Jelly Recipe to make, you have found it here!
You can choose to make a variation of this recipe, "Apple Cinnamon"
or "Apple Mint" Jelly in stead.
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*FTC Disclosure: As an Amazon Associate
I earn from qualifying purchases with no extra cost to you
There's really nothing quite like a spoonful of homemade jelly spread on a toast, a bagel or a muffin to brighten the morning!
This recipe makes a about 4 half-pint jars of fall's bounty.
Ingredients
3 pounds tart apples, cut into chunks (See: apple types)
5 cups water
3 cups granulated sugar
Directions
In a large Dutch oven size pan, combine the apples and the water.
Bring to a boil, cover, and then simmer for about 30 minutes, or until the apples are very soft. Stir occasionally.
Strain the apple mixture through a jelly bag or sever layers of cheesecloth, but do not squeeze.
Measure the juice, and add enough water to measure 4 cups of liquid.
Return the apple juice to the pan, and stir in the sugar until dissolved.
Bring mixture to a full, rolling boil (a boil than cannot be stirred down), and boil hard, uncovered, for about 12 minutes, or until the syrup sheets off a metal spoon.
Remove the mixture from heat, and quickly skim off the foam with a metal spoon.
Ladle the jelly into hot, sterilized jars, leaving a 1/4 inch headspace.
Seal jars using metal lids.
Makes 4 half-pints.
Store jars of jelly in a cool, dry place.
Suggested Apple Jelly Variations
Cinnamon-Apple Jelly
Prepare recipe as directed above, except add 4 to 6 inches of "stick" cinnamon, broken, to the pan with the apple juice and sugar.
Remove the cinnamon stick pieces before skimming off the foam.
Mint-Apple Jelly
Prepare recipe as directed above, except tie 1 cup lightly packed fresh mint leaves in a cheesecloth bag; press mint with rolling pin to bruise the leaves.
Add bruised leaves and 6 drops of green food colouring to the pan with the juice and the sugar.
Remove the mint leaves before skimming off the foam.
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