Ingrédients pour Apple Or Crabapple Jelly
- 15 pounds tart apples (a mix of apples and crabapples works well)
- enough cold water to cover the apples
- 7 cups (1.5 pounds) granulated sugar
- 5-6 fresh mint sprigs (optional, for mint apple jelly)
- 32 fluid ounces (4 cups) strained apple juice (per batch)
- cheesecloth (for straining and spice bag)
- 1-2 drops mint extract (optional, as alternative for mint apple jelly)
- a few drops green food coloring (optional)
- 10 whole cloves (optional, for spiced apple jelly)
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Comment préparer Apple Or Crabapple Jelly
- Wash 15 pounds of tart apples (a mix of apples and crabapples works well) and quarter them without peeling.
- Place the quartered apples in a large preserving pan (at least 12-quart). Add just enough cold water to cover the apples.
- Simmer gently over medium-low heat until the apples are completely soft and tender (approximately 30-40 minutes). Stir occasionally to prevent sticking.
- Line a fine-mesh sieve or jelly bag with cheesecloth. Carefully pour the cooked apples into the sieve/bag, letting the juice drain into a large bowl. Gently press the pulp with a spoon to extract as much juice as possible, but avoid forcing it to prevent cloudiness.
- Measure 32 fluid ounces (4 cups) of the strained apple juice into a 12-quart saucepan. Bring to a rolling boil for 5 minutes.
- Add 7 cups (1.5 pounds) granulated sugar to the boiling juice. Continue boiling rapidly, stirring constantly, for 5-8 minutes, or until the jelly reaches setting point (a small amount dropped onto a chilled plate will wrinkle when pushed with a finger).
- (For Mint Apple Jelly:) Add 5-6 fresh mint sprigs during step 2 or 1-2 drops of mint extract just before pouring into jars (step 8). Add a few drops of green food coloring (optional) for vibrancy.
- (For Spiced Apple Jelly:) Tie 10 whole cloves in a small piece of cheesecloth and add them to the juice in step 5. Remove the spice bag before pouring into jars.
- Skim off any foam from the surface of the jelly. Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
- Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars and let cool completely. Check for a good seal (the center of the lid should not flex).
- Repeat steps 5-11 until all the apple juice is used. The remaining pulp can be used to make applesauce or apple butter.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
184g
Fat
0g
Carbs
18g
