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Home Made Apple Jelly

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  Tart apples 3 Pound (Use Firm Ones)
  Water 5 Cup (80 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Lemon juice 2 Tablespoon
  Rose geranium leaves 10 , washed

Apples that ripen the latter part of August or early September are best for jelly.
Choose any tart, juicy cooking apple which is barely ripe.
Overripe fruit lacks sufficient pectin for good jelling.
Wash apples; remove and discard stem and blossom ends; cut in quarters.
Then slice the quarters, skins, cores and all, into a large saucepan or preserving kettle.
Add cold water barely to cover; the amount will depend on the size and shape of the pan.
Cover pan, bring to a boil, and simmer without stirring until apples are soft, about 10 to 15 minutes.
Crush apples with a potato masher and cook 5 minutes longer.
Turn into a jelly bag, or into a bag made by gathering up several thicknesses of cheesecloth; suspend over a bowl and let drip.
Do not squeeze bag.
There will be 3 to 3 1/2 cups of clear juice, depending on juiciness of the apples, and on the amount of water used.
Let jelly bag drip at least 10 to 15 minutes.
Measure juice into a saucepan, bring to a boil, and cook rapidly for 5 minutes.
Taste the juice, and if flavor is not very tart, add lemon juice.
Meas- ure 3/4 cup sugar for every cup of juice measured; add to boiling concentrated juice, and continue boiling rapidly until 2 drops run together to form a sheet when dropped from edge of metal spoon Skim jelly and pour immediately into hot, sterilized jelly glasses, in each of which, if desired, a rose geranium leaf has been placed.
Cover hot jelly with a thin layer of melted paraffin and set aside to cool undisturbed; add another layer of paraffin when cooled to complete the seal.

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