Wash and quarter the apples. Remove the stems and blossom ends, but don't peel. Trim out bruises and bad spots. Place in 10-12 quart kettle. Barely cover with cold water. Put over moderate heat and cook slowly, covered, for 1/2 hour. Put in a jelly bag or in a bag made from a few thicknesses of cheesecloth, and let hang over kettle to drain overnight. Do not squeeze the bag.
This should make about 3 quarts of juice, which you must now reduce to 1 pint of syrup over low heat, uncovered. Strain well. Store in the refrigerator. Or if you are not using it within a week, put in sterilized jars leaving 1/2 inch head space and process 5 minutes. To Use the Pectin:
You will have to experiment a little. It's potency will depend on the apples you used. Try the smallest amount and, if it doesn't thicken your jam or jelly enough, add more. Use the larger amount in your next batches.
Combine. Boil rapidly to jelly stage. This is really good if you have a source for a lot of apples. You don't need the pretty, perfect apples, but the ones a lot of people would call ugly. Some places will sell them cheaper as canning apples. Or you might have some in your backyard and be wondering what to do with all those apples. If you make several batches, you should have enough to get you through the fall jelly and jam season, and then through next spring and summer too.
By Free2B from North Royalton, OH
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