Apple Jelly Good Recipes

Extra Earn

Minggu, 12 Juni 2016

Apple Jelly

"Traditional and delicious selfmade jelly."

Ingredients :

three 1/2 kilos apples, cored and diced
3 cups water
7 1/2 cups white sugar
half teaspoon butter (non-obligatory)
1 (2 ounce) bundle powdered fruit pectin

Instructions :

Prep : 20M	Cook : 100M	Ready in : P1D

Place apples in a massive pot; cover with water. Bring to a boil; reduce warmness, cover, and simmer till apples are slightly smooth, about five minutes. Crush cooked apples and simmer for five extra mins.
Transfer beaten apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing lightly to release all the juice. Measure five cups apple juice, including water if necessary to have specific quantity. Stir sugar into juice; upload butter to reduce foaming.
Bring juice combination to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from warmth. Skim off excess foam with a metal spoon.
Sterilize the jars and lids in boiling water for at least five 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 skinny spatula across the insides of the jars when they had been crammed to remove any air bubbles. Wipe the edges of the jars with a moist paper towel to cast off any meals residue. Top with lids, and screw on earrings.
Place a rack in the backside of a massive stockpot and fill midway with water. Bring to a boil and lower jars into the boiling water the use of a holder. Leave a 2-inch space among the jars. Pour in extra boiling water if necessary to carry the water stage to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and system for 5 mins.
Remove the jars from the stockpot and region onto a material-protected or wooden floor, several inches aside, till cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does now not circulate up or down at all). Let stand at room temperature for 24 hours. Store in a fab, dark region. Refrigerate opened jellies for up to 3 weeks.

Notes :

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