Apple or Crabapple Jelly
A clear, old-fashioned apple jelly set naturally from the fruit's own pectin, with optional mint or spiced variations.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Wash the apples and quarter them without peeling or coring. Place in a large preserving pan and add just enough cold water to cover, about 1 1/2 cups or more as needed.
- 2
Simmer gently over medium-low heat until the fruit is very soft and tender, about 30-40 minutes.
- 3
Spoon the pulp into a jelly bag suspended over a bowl and let it drain. Shift the pulp occasionally to keep the juice flowing, but do not force it through or the jelly will turn cloudy.
- 4
Measure 32 fluid ounces (4 cups) of juice into a 12-quart pan and bring to a boil for 5 minutes. Add 4 cups sugar and boil for another 5-8 minutes, until a drop sets and wrinkles on a chilled plate.
- 5
Pour the jelly into hot, clean jars and seal at once. Repeat with the remaining juice 4 cups at a time until it is all used.
- 6
For spiced jelly, tie the whole cloves in a square of muslin, drop into the juice at the start of cooking, and remove just before pouring into jars.
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