It tastes great as a marinade. This idea just came to me when I was playing around in the kitchen! Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr |
| Servings: | 100 |
Ingredients
- 3 ½ pounds apples, cored and diced
- 3 cups water, or as needed
- 7 ½ cups white sugar
- ½ teaspoon butter
- 1 (2 ounce) package powdered fruit pectin
Instructions
- 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 the 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.
- Carefully 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 (lids do 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 | 68 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 2 mg |
| Sugars | 17 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Used Dolgo crab apples. Put the small apples whole into the pot and boiled, macerated and filtered as instructed. Did not need pectin since the crab apples have enough. Turned out perfect.
Huge mistake on my part to not think ahead – do NOT put the pectin directly into your fruit mixture!! My pectin turned all globby. Even when trying to fish them out and chop them up in a food processor, my jelly still looks funky.
Easy to make..well know if it set in 24 hrs..added cinnamon
First time ever making Jelly. It was an easy recipe to follow.
Followed the recipe exactly as stated & I too have syrup instead of jelly!
I love it, tastes so good. I did have to add 2 packets , 1.75 oz each to get the proper consistency of Jelly. Highly recommended, it really tastes delicious! The juice processed is really good too. I made 2 extra quarts of it because it was so good. Great recipe!
Turned out perfect. I’m sure I made a few modifications I can’t remember now, but the basic recipe is what I used. I tried different combinations of apples. I had the best luck with Jonathan apples. I did three batches. Two batches with winesap and one with Jonathan. (My said Jonathan apples had to be good for something.) Turns out he was right. I will say that you absolutely HAVE to use enough sugar. Not for the sweetness, but because it aids the natural pectin in the apples. If you dont’ use enough sugar, the jelly will NOT set up right. Also, the more red pealing you can use, the brighter the color your jelly will be. I added a couple drops of food coloring because I like that pretty orange coloring. 🙂
For all of you that have runny jelly, note that one package of iSure Jell is 1.8 oz, and NOT 2oz. If using Sure Jell than you must add more than just one pack.
I was torn between 3 and 4 stars. It tastes wonderful. It was easy and fast to make. I will say that this was my first attempt at making a jelly. The reason it gets 3 stars is that it was not very jelly-like. It was on the runny side. I always use a knife to dig into the store-bought jelly. I had to use a spoon for this. But like I said, this was my first attempt, so maybe it was me and not the recipe.
I made this exactly as written. I have jelly that is very soft…almost syrup. It has wonderful flavor, but I am very unhappy with the consistency. I followed the directions exactly. I don’t know if I should have added extra pectin or cooked it longer or what, but all I know is I have a bunch of jars of something that is not good for either jelly or syrup!
This recipe is fine. A bit on the sweet side for me, but most jelly recipes are. I’ll cut down on the sugar and increase the pectin the next time I make it. Someone gave this a 1 star review because butter was added – adding a tiny amount of butter is to prevent you from having alot of foam forming at the top of your jellies. Most jelly recipes recommend adding butter. There’s no reason at all not to can using this recipe.
It was really good, but it was a little too juicy. I will try it again.
This is a good basic recipe. I would comment to a previous review. You can absolutely safely add the small amount of butter cited. It is intended to keep the jelly from foaming. It is not an amount significant enough to cause a problem.
Jelly is . . . sweet! It actually takes that much sugar to help the pectin set so it is not sweeter than any other jelly. Never double a jelly recipe – don’t know why but it will never set when doubled, in my experience. The recipe is fine.
Added extra pectin and cinnamon – jelly turned out amazing my family loves it will definitely make again 🙂 I also added cooked apple chunks to it
I found it way too sweet. And mine didnt harden to jelly from. 🙁