APPLE SPICED JELLY

Wash apples and cut in quarters, you can remove seeds or remove them after cooked. Add apples of choice to a boiler with a thick bottom. Then top with hot water, just over apples and start to boil until all apples have broke open. Don’t mash the apples because you will cloud the juice.

Cook for 30 minutes or so to remove as much flavour from apples. Then strain through a sieve to remove apples from liquid….be careful.

Then pour liquid in a measuring cup to count the amount of juice.

After all juice is collected pour it into a smaller pot and start the boiling then simmer over medium heat for about 30 minutes to an hour, if you had 6 cups of juice you will add 2 cups of sugar.

“This will be 1/3 cup of sugar per original cup of juice” remember this because after you simmer your juice it will reduce to half but the sugar you use is based on the 6 cups from the start.

At this stage add a chuck of fresh ginger and 4 sticks of cinnamon, let simmer with the juice for half the boiling time. keep stirring juice until you notice the juice starting to concentrate. ‘ Don’t let liquid burn” Taking any foam off the top of your pot juice and toss away. 

Simmer the juice and sugar together it should come to a boil, as the jelly starts to get thicker you can use a cold spoon to dip into the pot if it slowly runs of your spoon it is thick enough remove from heat. or “Also it should be 220ºf on your cooking thermometer.

Prepare your jars and lids by putting in HOT water to boil and sterilize them and ready to bottle jelly.”

(following the sterilized and sealing process.) See link below and method!

Pour jelly into each jar leaving a ¼ inch from the top, clean rims and cap each jar  finger tight and place into a water bath, after sealed remove from heat and let cool.

Check lids after it’s at room temperature to make sure they are sealed, label and date store until all gone. Enjoy Apple picking and making this jelly. 

Bonita’s Tips:

Sometimes jar will seal on it’s own if jars and liquid is hot!!

Always follow the sterilizing and sealing processor when bottling jelly.

Having a candy or cooking thermometer is very helpful when making jellies and cooking.

If jelly is not sat open all jars and put back into the boiler to concentrate more…..between 216 and 220ºF is the jelling point.