Apply Jelly my friends recipe & it's good but I don't know how to make it-pe

[Guest guest]

Apples have a lot of pectin naturally, - it looks like they're getting

the pectin from that (lots in cores/seeds)?

 

 

> This recipe seems to be missing the Certo or sure gel. II don't

> see where it would set up without it. Might want to check it again.

> Julie

>

> 4 cups apple juice (about 3 pounds tart apples and 3 cups water)

> 2 tablespoons lemon juice

> 3 cups sugar

>

> To prepare juice: Select one-fourth slightly under ripe and

> three-fourths ripe apples. Wash apples; remove stem and blossom

> ends; do not peel or core. Cut apples into small pieces. Add water;

> cover ; bring to a boil over high heat. Reduce heat; simmer 20 to 25

> minutes or until apples are soft. Strain juice through a damp jelly

> bag or several layers of cheese cloth.

> To make jelly: Put apple juice in a large soup pot. Add lemon

> juice and sugar, stirring to dissolve sugar. Boil over high heat,

> stirring constantly, to 8 degrees F above the boiling point of water

> or until jelly mixture sheets from a spoon. Remove from heat. Skim

> foam if necessary. Ladle hot jelly into hot, sterilized jars,

> leaving 1/4th inch head-space. Adjust two-piece caps. process 5

> minutes in a boiling water canner.

> Makes about 4 half-pints.