APPLE JELLY

By sharon_rm2010

A mild glistening jelly that is easy to make without adding pectin. -Jean Pare

Ingredients

• 4-1/2 lbs tart apples, such as granny smith
• 7 cups water
• 5 cups prepared juice
• 3 tbsp lemon juice, fresh or bottled
• 3-3/4 cups granulated sugar

Details

Servings 3

Preparation

Step 1

Remove stems and blossoms ends from apples. Coarsely chop apples with peel and core included. Turn into large pot. Add water. Bring to a boil on medium-high heat. Cook about 50 minutes until mushy-soft. Drain several hours or overnight in jelly bag.

Combine prepared juice and lemon juice in large pot. Add sugar. Stir on medium-high heat until it comes to a full rolling boil. Boil hard for about 40 minutes, stirring once or twice, testing for jelly stage near the end. Skim off foam if necessary. Pour into hot sterilized jars to within 1/4 inch of top. Seal.