Title: Green Apple Jelly
Categories: Canning
Yield: 1 Batch
4 lb Green apples
3 c Water
1/2 c Lemon juice
Sugar
Clean sterilized jelly bag and cheesecloth. Do Not peel or core
fruit, just wash and cut into pieces. Seeds & skin contain most
pectin so they should be cooked along with the pulp. This will
assure a firm jelly.
Cover the fruit with the water, add more if needed, add lemon juice
and boil until tender, remove from heat and mash. Strain the fruit
through the jellybag.
Do not attempt to rush the juice by squeezing the bag or mashing
the fruit down. This will cause the jelly to be cloudy.
Let the fruit stand in jelly bag 4 to 6 hours or overnight if you
have the space available. The following morning add sugar 1 cup to
1 cup juice, boil until candy thermometer reads 220 F turn off the
heat and skim the froth. Fill and cap the jars.
Note:
Your pan must be big enough so jelly can raise up in a rolling
boil. This is a boil that cannot be stirred down. Jelly must boil
at a rolling boil until it reaches the 220 F stage or jelly will
not set.
