Ingredients
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5 pounds Apples
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5 cups Water
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3¾ cups Sugar
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2 tablespoons bottled Lemon Juice
Directions
Apple jelly is an exceptionally beautiful, old-fashioned preserve. When prepared correctly, it is perfectly translucent in a maidenly shade of pale pink and has a delicate, sweet apple flavor. I think of apple jelly as quite French because my friend and Chicago Food Swap cofounder Vanessa Druckman, who is French, makes a delicious gelée de pommes. But then again, another friend, who grew up in Indiana, waxes nostalgic about her grandmother’s apple jelly which she used to eat on Nilla wafers.
This project is a bit fussy because you have to start by making apple juice, but you can split the work over two days. The result, an eye-catching swap item, is well worth the trouble.
Steps
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1
Done
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Place the apple quarters and the water in a large saucepan and bring to a boil. Reduce the heat and boil gently, with the pot partially covered, until the apples are tender enough to crush with a wooden spoon, about 20 to 30 minutes. Do not overcook, because that will affect how the jelly gels. |
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2
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Line a colander with several layers of damp cheesecloth and place it over a tall stockpot. Ladle the apple mixture into the colander and allow the juice to drain into the pot undisturbed for at least 2 hours. (Do not press on the apples or squeeze the cheesecloth, |
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3
Done
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To make the jelly, prepare a boiling-water-bath canner and heat five 8-ounce jars. If planning to use the freezer test to determine when the jelly is set, place a saucer in the freezer to chill. |
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4
Done
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Combine the apple juice, sugar, and lemon juice in a large, deep saucepan and bring the mixture to a boil over high heat, stirring to dissolve the sugar. (This jelly will bubble up substantially, so select a larger pot than you think you need.) Reduce the heat to medium-high and boil the mixture, stirring frequently, until it reaches 220°F (105°C) on a candy thermometer, about 20 minutes. (Or test for doneness using the freezer test.) Skim off any foam that has accumulated for the clearest jelly. |
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5
Done
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Ladle the jelly into the clean, warm jars, leaving 1⁄4 inch headspace. Bubble the jars and wipe the rims with a damp cloth. Place the lids on the jars and screw on the rings just until you feel resistance. |
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6
Done
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Process the jars in the boiling-water bath for 10 minutes. Allow the jars to cool in the water for 5 minutes before removing to a towel to cool completely. |
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7
Done
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Store in a cool, dark place for up to 1 year. |
