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Massachusetts Maple Jelly




Source of Recipe


Vernalisa's


List of Ingredients




-1/2 gal. Grade A Medium Amber pure maple syrup
-3 cups cold water
-2 teaspoons Genugel (pectin does not work with maple syrup). Genugel is available from maple syrup equipment suppliers.



Recipe



-Whisk the Genugel into the cold water first, then add to syrup.
-Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.
-Boil all ingredients to 217.5 degrees F. (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content).
-Here is the tricky part:
- The objective is to make clear jelly in the jar.
-Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly.
-It will still taste fine, but won't look as good.
-It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer.
-First, skim off the surface foam as minimally as possible.
-A lot of waste can occur at this point.
-Second, have a cup or ladle large enough to fill each clean jar with ONE pour.
-If you have to go back and add more to fill the jar, you will have air bubbles and layering.
-Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees.
-Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly.
-Yield is low and many people don't think it's worth the syrup or the trouble.