quick-apple-jelly

Quick Apple Jelly

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  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    55 m
kathy
Recipe by  kathy

“Using an electric juicer to extract juice for jelly making can be adapted to other fruits. Jelly making this way is faster, less messy, and less likely to cloud later on.”

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Ingredients

Adjust Servings

Original recipe yields 5 pints

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Directions

  1. Juice apples using an electric juicer; pour into a gravy separator. Carefully decant the juice out from under the foam into a large pot.
  2. Stir pectin into apple juice; bring to a rolling boil. Stir sugar into boiling juice mixture. Bring mixture again to a boil; cook at a boil for 1 minute and remove immediately from heat.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour apple juice mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Nutrition

Amount Per Serving (80 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Apple Pear Sauce

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