Sunday, February 14, 2010

Braeburn Apple Jelly

Lightly sweet apple jelly, perfect for breakfasts and desserts by Lacey Johnston.
Makes 10 cups, About 6 - 8 jars.
  • 5 lbs. Braeburn Apples
  • 9 cups Sugar
  • 1 box Pectin
  • 5 cups Purified Water
  • 3/4 cup Purified Water, if needed
  • 6 - 8 Sanitized Glass Jars and Lids
  1. Discard apple stems, cut apples into small pieces, do not peel.
  2. Place apples in a large stockpot; add 5 cups purified water and bring to a boil.
  3. Reduce heat to low, cover and simmer for 10 minutes.
  4. Crush cooked apples with a potato masher, cover and simmer 5 more minutes, stirring occasionally.
  5. Remove apples from heat and mash well.
  6. Strain apples to make 7 cups prepared fruit juice, discard pulps.  Add up to 3/4 cup water if needed to get 7 cups juice.
  7. Put prepared juice back into stockpot, add pectin.
  8. Bring to a full rolling boil (bubbles do not break while stirring) while stirring constantly.
  9. Quickly stir in sugar.
  10. Return to a full rolling boil and boil 1 minute, stirring constantly to remove any lumps.
  11. Remove from heat, let sit 5 minutes.
  12. Skim off any skum/foam that forms.
  13. Pour jelly into jars immediately leaving 1" at top of jar.
  14. If sealing with wax, melt chopped wax in double boiler using a sanitized tin can.
  15. Cover hot jelly with 1/2" hot wax, let wax and jelly cool completely before sealing with lids.
  16. Jelly stores in fridge unsealed for up to 6 months, if sealed with wax store in a cool, dark place for up to 5 years. 

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