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Apple Jelly

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 4 cups unsweetened apple juice
  
• 1 box (2 ounces) powdered pectin
  
• ¼ tsp unsalted butter (optional)
  
• 5 cups granulated sugar
  






Instructions



1. In an 8-quart stainless steel stockpot, combine the apple juice, pectin and butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Remove the pot from the heat and skim off any foam.
   
   
2. Ladle the jelly into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
3. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   
   Makes about six 8-ounce jars