Apple Jelly

Categories: Jam | Jelly | Jellies

6 lbs. of apples to yield about 6 cups of apple juice (You need apples that are sweet - NOT something like Granny Smith's.)
1 package of pectin
7 cups of sugar

Wash and peel the apples
Chop the apples
Put about 1 inch of water on the bottom of a huge, thick-bottomed pot.
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.
Sieve the cooked apples (you'll need about 6 cups of juice now)
In a small bowl, mix the dry pectin with about 1/4 cup of sugar.
Keep this separate from the rest of the sugar
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 can not be stirred away).
When the apple-pectin mix has reached a full boil, add the rest of the sugar and then bring it back to a boil and boil hard for 1 minute.
Fill the jars to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Put the jars into the boiling water canner!
Keep the jars covered with at least 2 inches of water.
Keep them in the boiling water for 10 minutes.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)

i didn't include the steps you should take to make sure that your jars and equipment are sterilized... but make sure to do this.

First Made:
2008-09-23