Ingredients for Apple Jelly
- 4 cups apple juice (unsweetened preferred)
- Dry Pectin
- 7 cups granulated sugar
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How to Make Apple Jelly
- Combine 4 cups apple juice and 1 pouch (1.75 oz) liquid pectin in a large Dutch oven.
- Bring to a full rolling boil over high heat, stirring constantly.
- Add 7 cups granulated sugar; stir constantly until completely dissolved.
- Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a metal spoon.
- Quickly ladle the hot jelly into prepared, sterilized half-pint jars, leaving ½ inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Place lids and bands onto jars, tightening to fingertip tightness.
- Process jars in a boiling water bath for 5 minutes (adjust processing time based on altitude – check a reliable canning resource for altitude adjustments).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ as the jars seal. Check seals after cooling; any unsealed jars should be refrigerated and used promptly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
632g
Fat
0g
Carbs
55g
