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Tart Green Apple Jelly

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Tangy and sweet, this classic jelly gets its sunny, cheerful flavor from tart green apples and freshly squeezed lemon juice. Use it to add a touch of bright flavor to crackers and cheese or roasted meats, or simply spread generously onto fresh bread."

List of Ingredients

â—¦ 5 pounds tart green apples, such as Granny Smith
â—¦ 7 cups water
â—¦ ½ cup lemon juice
â—¦ 5 cups granulated sugar


Recipe

Rinse the apples under cool running water. Cut into quarters, including the pectin-rich skins, cores and seeds, and place in a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 10 minutes.

Crush the softened apples with a masher. Pop the lid back on and simmer for another 10 minutes.

Scoop the pulp into two jelly bags (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 5 ½ cups of juice, about two hours.

In the rinsed pot, combine the apple juice, lemon juice and sugar. Bring to a hard boil over highest heat. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, about 10 minutes. Remove from the heat. Skim off any foamy scum.

Ladle into five clean half-pint jars, leaving a ¼-inch headspace. Process in a boiling water bath canner for 15 minutes.

Makes five (half-pint) jars



• Tip:
This recipe can also be made with other tart apple varieties, such as Winesap, Northern Spy and Gravenstein. Try apples with red skins for a pretty pink apple jelly.