Green Apple Jelly

Ingredients

4 pounds Green apples
3 cups Water
1/2 cup Lemon juice

Preparation

1
Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit, just wash and cut into pieces Seeds & Skin contain most pectin so they should be cooked along with the pulp. This will assure a firm jelly. Cover the fruit with the water, add more if needed, add lemon juice and boil until tender, remove from heat and mash. Strain the fruit through the jellybag.
2
DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
3
Let the fruit stand in jelly bag 4 to 6 hours or overnight if you have the space available. The following morning add sugar 1 cup to 1 cup juice, boil until candy thermometer reads 220 degrees F turn off the heat and skim the froth. fill and cap the jars.
4
Note: Your pan must be big enough so jelly can raise up in a rolling boil. This is a boil that cannot be stirred down.
5
Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set.

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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