- 4
Ingredients
- 18 McIntosh apples
- 3 cups sugar
- one or two (3fl oz or 85 ml) packages liquid pecting (depending on the ripeness of apples)
Preparation
Step 1
Roughly chop the whole apples (including the skin and core) and place them in a large saucepan. Add enough water to just cover the apples. Add the sugar and stir in to incorporate. Bring the mixture to a boil, reduce to simmer and continue to cook the apples until they are soft.
Strain the cooking liquid through a fine-mesh sieve into a large container. Place the apples in a cheesecloth and sit them in a sieve placed over the container with the cooking liquid. All the juice from the apple to drain overnight into the container, then refrigerate. Do not squeeze..
Using Jim's steamer (didn't document the other method of making jelly).
Allow the juice from the apples to drain overnight , then refrigerate.
Slowly bring the to a boil, then reduce to a simmer and reuce the liquid by between one-half and three-quarters. The more the liquid is reduced, the greater the intensity of flavor, so its up to you.
To test how well the jelly has set beforoe you add any pectin, place a small portion in the fridge to cool. If the jelly has not fully set, gently warm it up and add 1 package of liquid pecting and perform the test again. If it still has not set, warm it up and add the 2nd package of pecting.