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.