@its_brittanyford: Apple Jelly Recipe below ⬇️ Apple season came and went with September! I process a ton of apples into apple butter, apple juice, apple jelly, apple sauce, apple pie you naaame it! Apple jelly was on my list of things to make this year because why not? I don’t make it often and I’m not sure why! It’s rather simple and you can make it too!!! What you’ll need: 24 apples - any variety will do 4-5 cups of water 1 package powdered pectin 7 1/2 cups of white sugar Water bath canner Half pint or pint jars lids and rings Need canning supplies? @forjarsusa has it! Use my code MOUNTAIN10 to get a discount every time you shop with Forjars. How to make Apple Jelly: Core and peel 24 apples. Leaving skins on if desired. Add to a large pot and add water. (If you don’t have a large enough pot, do it two batches). Simmer apples until very soft. Allow the softened apples and juice to drip through a sieve or cheese cloth. Making sure all the juice is free of any apple solids. Measuring 5 cups of apple juice, pour juice through a fine mesh strainer into a large pot to heat up the juice. Add pectin and lemon juice. Bring to a boil. Allow to boil for one minute. Add 7 1/2 cups of sugar. Stir until completely dissolved,l. Allow to cook stirring constantly until a rolling boil starts. Allow the jelly to boil for 1 full minute. Remove from heat. Skim off any foam if necessary. Ladle hot jelly into sterilized jars either 1/2 pints of pints. Bring to a water bath canner and process for 10 minutes. Remove the jars from canner and allow to cool for 24-48 hours. Jelly should set within that time frame.
