SURE.JELL APPLE OR CRAB APPLE JELLY
Turn five pounds of apples or crab apples into super yummy SURE.JELL Apple or Crab Apple Jelly! Tasty apple or crab apple jelly is perfect for gifting.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
HOMEMADE APPLE PECTIN
Follow this step-by-step guide to transform apple scraps into apple pectin. It's an essential ingredient in homemade jams and jellies.
Provided by Leda Meredith
Categories Ingredient
Time 9h10m
Yield 64
Number Of Ingredients 2
Steps:
- Enjoy.
Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 2 g, Fat 0 g, ServingSize 1 quart (64 servings), UnsaturatedFat 0 g
HOMEMADE PECTIN
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.
SPICED APPLE JELLY FROM SCRATCH
Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)
Provided by Aroostook
Categories Jellies
Time 35m
Yield 4 1/2 pint jars
Number Of Ingredients 6
Steps:
- Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
- Strain through jelly bag or cheesecloth.
- There should be from 2 1/2 to 3 cups juice.
- Add sugar and cook until juice sheets from spoon.
- Skim away froth 3-4 times during cooking.
- Pour into hot sterilized jars, and seal.
- Makes about four 1/2 pint jars.
Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8
APPLE PECTIN FROM SCRATCH
My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months Use slightly under ripe apples, crab apples or fresh apple peelings. Please note: Do not use the store bought apples that have the waxy coating on them.
Provided by Aroostook
Categories Jellies
Time 55m
Yield 1 1/2 c. pectin
Number Of Ingredients 2
Steps:
- Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
- Place on med-low heat stirring occasionally until the apples are fully cooked.
- Strain through a cheese cloth tied over a large container.
- (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
- Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
- The pectin will coagulate into a jelly-like mass.
- If this can be picked up with a fork it is concentrated enough.
- If it cannot be picked up by the fork then the concentration is too weak.
- Boil it down to increase the concentration.
- Test again To use: Use 4-6 tbls.
- of homemade pectin for every 1 cup of prepared juice.
- Use equal amounts juice/pectin and sugar to make jelly.
- Place juice/pectin sugar in a large pan and place over med-high heat.
- Stir constantly to keep it from burning to the bottom of the pan.
- After the jelly comes to a full, rolling boil, let it do so for about a minute.
- To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
- If the jelly falls off the spoon in a sheet rather than a drop it is ready.
- Bring it to a vigorous boil on high heat.
- Remove from heat and bottle in hot sterilized jars.
Nutrition Facts : Calories 314.8, Fat 1, SaturatedFat 0.2, Sodium 12.4, Carbohydrate 83.6, Fiber 14.5, Sugar 62.9, Protein 1.6
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