Homemade Apple Jelly Recipe 415

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APPLE JELLY

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5



Apple Jelly image

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin
3 3/4 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

APPLE JELLY

Traditional and delicious homemade jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 100

Number Of Ingredients 5



Apple Jelly image

Steps:

  • Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  • Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
  • Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g

3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter
1 (2 ounce) package powdered fruit pectin

APPLE CINNAMON JELLY

I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California

Provided by Taste of Home

Time 35m

Yield 7 half-pints.

Number Of Ingredients 6



Apple Cinnamon Jelly image

Steps:

  • In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

4 cups unsweetened apple juice
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

CANDY APPLE JELLY

With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. -Betsy Porter, Bismarck, North Dakota

Provided by Taste of Home

Time 15m

Yield about 6 half-pints.

Number Of Ingredients 4



Candy Apple Jelly image

Steps:

  • In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

4 cups apple juice
1/2 cup Red Hots candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

APPLE JELLY

An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat!

Provided by CindiJ

Categories     Jellies

Time 2h30m

Yield 4 1/2 pints

Number Of Ingredients 4



Apple Jelly image

Steps:

  • Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
  • Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
  • Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
  • Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
  • Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.

Nutrition Facts : Calories 1247.2, Fat 1.6, SaturatedFat 0.2, Sodium 25.3, Carbohydrate 325.6, Fiber 21.8, Sugar 294.1, Protein 2.4

20 apples (cores and peelings only)
8 cups water (approximate, you need enough to cover the fruit)
Sure-Jell
4 cups sugar

HOMEMADE APPLE JELLY RECIPE - (4.1/5)

Provided by AzWench

Number Of Ingredients 13



Homemade Apple Jelly Recipe - (4.1/5) image

Steps:

  • Step 1 - Selecting the apples The most important step! You need apples that are sweet - NOT something like Granny Smith's. Yeah, I know you like them (why do sweet women like sour apples???) and even if I did, they still wouldn't make good apple jelly - you'd have to add a lot of sugar. Instead, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome and always use a mixture - never just one type. This year I used 4 bushels of red delicious and one each of Fuji, Yellow Delicious, Gala and Rome. This meant it was so sweet I did not need to add any sugar at all. And the flavor is great! The Fuji's and Gala's give it an aromatic flavor! You can also start with apple juice or apple cider (fresh, canned or frozen) - just use a type that does not have added sweeteners. You'll need 6 cups of apple juice and then skip to step 7. Step 2 - How many apples and where to get them You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that real farmer's markets, like the State Farmer's Market in Forest Park, Georgia have them at the best prices. In 2012, they were available from late September at $14 to $30 per bushel. You'll get about 14 pints of apple jelly per bushel of apples. Step 3 -Wash and peel the apples! I'm sure you can figure out how to wash the apples in plain cold water and remove any stickers or labels on them. Using a vegetable peeler or a paring knife, peel the apples. Note: a steam juicer works best for extracting juice from crabapple, but the method below will yield the same results, it's just more work. Note: You CAN use a juicer, if you have one. In which case, just wash and chop the apples as the directions with your juicer require, juice the apples and skip to step 7. Juicing results in a more clear jelly, if that matters to you. Step 4 -Chop the apples! Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments. Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas. Step 5 - Cook the Apples Pretty simple! Put about 3 or 4 cups of water (I use filtered tap water) on the bottom of a huge, thick-bottomed pot. (about 2 inches of water in the pot). How much water to use is not an exact science, since some varieties of apples are much more juicy, and even the same variety varies depending upon the weather. Honeycrisp, Delicious and Gala, for example, tend to be juicy/ watery; while most baking apples, like Rome, tend to be drier and require more water. Put the lid on, and the heat on high. When it gets really going, turn it to medium high until the apples are soft through and through. Yes, this picture shows skins (I didn't have a photo of this step with peeled apples) and you CAN leave the skins on; it just clogs up the strainer more and takes more time. On the plus side, leaving on the skins usually imparts a little more flavor, plus the color of the skins to the finished jelly! Step 6 - Sieve the cooked apples You can either put the soft cooked apples through a jelly strainer (about $9.00, see ordering at right, or pour them through cheesecloth in a colander. Or if you don't mind slightly chunky jelly, you don't need to sieve it. Just let the juice stand for 20 minutes, and Decant (pour off) the mostly clear liquid to use. Discard the bigger chunks of solids left behind at the bottom. The only purpose of the sieve/filtering is to make a clearer jelly. The more you filter it, the clearer it is. But it tastes the same! Personally, I find the sieving step to be messy, wastes a lot of the apple juice and pulp and unnecessary; decanting is faster, easier and yields more. I pointed out in the ingredients list that you could start with apple juice, store bought or your own. Either way, you'll need about 6 cups of juice now. Step 7 - Measure out the sweetener Depending upon which type of jam you're making (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concetration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold (every brand, Ball, Kerr, Mrs. Wages, etc. has directions inside). I haven't seen a jelly recipe that uses only Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , and I haven't yet tried it; I suspect it would taste bland. Type of jam Type of pectin to buy Sweetener regular no-sugar or regular 7 cups of sugar low sugar no-sugar 4.5 cups of sugar lower sugar no-sugar 2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) no sugar no-sugar 4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) natural no-sugar 3 cups fruit juice (grape, peach, apple or mixed) Step 8 - Mix the dry pectin with about 1/4 cup of sugar or other sweetener In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping. Notes about pectin: Apple jelly should only require about a half packet of pectin per batch, more if you are adding less or no sugar. With a little practice, you'll find out exactly how much pectin to get the thickness you like. Step 9 - Mix the apple juice with the pectin and cook to a full boil Stir the pectin into the apple juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away). Some foam on the surface is normal. You'll skim it off later. Step 10 - Add the remaining sugar and bring to a boil When the apple-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener) or other sweetener, and then bring it back to a boil and boil hard for 1 minute. Step 10 - Testing for "jell" (thickness) I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute. (Yes, I know the jam on the spoon in the photo is red - that was from making strawberry jam, but aside from the color, it should look the same). Step 11 - Fill the jars and put the lid and rings on Fill them to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner! This is where the jar tongs and lid lifter come in really handy! Step 12 - Process the jars in the boiling water bath Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. I usually hedge my bets and start pulling them out after 7 minutes, and the last jars were probably in for 10. I rarely have a jar spoil, so it must work. Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, (this is called "open kettle" processing). Open kettle process is universally condemned by all of the authorities (USDA, FDA, Universities - Clemson, UGa, Minnesota, WI, Michigan, etc,.) as being inherently dangerous and conducive to botulism. It does not create a sterile environment; it does create the ideal environment for botulism to grow. Putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil or risk your family's health.! Step 13 - Remove and cool the jars - Done! Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Other Equipment: Jar lifting tongs - helpful to pick up hot jars Lid lifter - to remove lids from the pot of hot water Lid - disposable - you may only use them once Ring - holds the lids on the jar until after the jars cool - then you don't need them Canning jar funnel - to fill the jars

Equipment:
6 6 to 6 1) 6 to 7) yield about 6 cups of apple juice (see step 1) OR 6 cups of apple juice (skip to step 7)
to 3 4 to cook the apples). about 3 or 4 cups of water. You can cook them in apple juice for a more intense apple flavor)
to 7 no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concetration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice - see step 7
1/2 (optional!) I like 1/2 teaspoon per batch
Jar Jar grabber (to pick up the hot jars)
Jar Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
1 least 1 large pot
6) strainer (see step 6) or cheesecloth
Large Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
nt.
Vegetable / fruit peeler

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