Zutaten für Winter Apple Jelly
- 4 cups unsweetened apple juice
- 1 pouch (1.75 oz) liquid pectin
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 7 cups granulated sugar
- a few drops of red food coloring (optional, for deeper color)
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Zubereitung von Winter Apple Jelly
- In a large Dutch oven, combine 4 cups unsweetened apple juice, 1 pouch (1.75 oz) liquid pectin, 1/4 cup lemon juice, and a few drops of red food coloring (optional, for deeper color).
- Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Quickly stir in 7 cups granulated sugar.
- Return to a full rolling boil that cannot be stirred down, and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam from the surface.
- Stir in 1 teaspoon ground cinnamon.
- Carefully ladle the hot mixture into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe jar rims clean with a damp cloth.
- Place lids and screw bands on jars, tightening to fingertip tightness.
- Process in a boiling water bath for 5 minutes, ensuring jars are completely submerged.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
682g
Fat
0g
Carbs
60g
