Apple Jelly Recipe
An Easy But Delicious Apple Jelly Recipe The Whole Family Will Love. It's Sure To Become A Staple In Your Home!
Directions
To start this apple jelly recipe prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids.
Select ripe tart apples. Sort, wash and remove stem and blossoms ends. Do not core. Chop finely. Place in large saucepan, add 5 cups of water, cover and bring to boil. When the mixture starts to boil, reduce heat and simmer about 10 minutes, stirring occasionally. Place apples into a jelly bag. Let the juice drip into a clean pan. Juice yield will be about 4 cups.
Measure sugar into dry container and set aside.
Place measured juice into 6 - 8-quart saucepan. Stir in Mrs. Wages® Fruit Pectin Home Jell® and 2 tablespoons bottled lemon juice, if listed.
When mixture comes to a full boil, quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute.
Do not overcook pectin as it may break down and prevent gelling. Mrs. Wages® Fruit Pectin Home Jell® requires sugar. Sugar is necessary not only for flavor, it preserves and aids in gelling. It is not recommended varying from recipe.
Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam or jelly from rims and threads of jars. Cover with hot lids and tighten rings firmly.
Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Boil for 5 minutes (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
To start this apple jelly recipe prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids.
Select ripe tart apples. Sort, wash and remove stem and blossoms ends. Do not core. Chop finely. Place in large saucepan, add 5 cups of water, cover and bring to boil. When the mixture starts to boil, reduce heat and simmer about 10 minutes, stirring occasionally. Place apples into a jelly bag. Let the juice drip into a clean pan. Juice yield will be about 4 cups.
Measure sugar into dry container and set aside.
Place measured juice into 6 - 8-quart saucepan. Stir in Mrs. Wages® Fruit Pectin Home Jell® and 2 tablespoons bottled lemon juice, if listed.
When mixture comes to a full boil, quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute.
Do not overcook pectin as it may break down and prevent gelling. Mrs. Wages® Fruit Pectin Home Jell® requires sugar. Sugar is necessary not only for flavor, it preserves and aids in gelling. It is not recommended varying from recipe.
Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam or jelly from rims and threads of jars. Cover with hot lids and tighten rings firmly.
Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Boil for 5 minutes (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
