Apple or Crab Apple Jelly

posted by Nancy K 10-08-98 10:11 AM

Apple or Crab Apple Jelly

7 half-pint (250 ml.) jars
5 cups prepared apple or crab apple juice, about 4 lb. (2 kg.) fruit (1.25 L.)
5 cups water (1.25 L)
7 cups granulated sugar (1.75 L)
1 box (49 g.) Bernardin® Fruit Pectin 1

Wash, remove blossom and stem ends from ripe fruit. Cut into chunks. Add water. Cover and boil gently 10 minutes; stir occasionally. Crush; simmer 5 minutes longer.

Pour cooked mixture into a damp jelly bag or cheesecloth lined strainer. Allow juice to drip 6 to 8 hours or overnight.

For clear jelly, do not press or squeeze bag. Measure juice. If yield is short, add water to fruit pulp and extract additional juice.

Fill boiling water canner with water.

Place 7 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft. (305 m.). Place Bernardin Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Place measured juice into a large, deep stainless steel or enamel saucepan. Measure sugar; set aside. Stir pectin into juice. Bring pectin and juice mixtur to a full boil over high heat, stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute; stir constantly.

Remove cooked mixture from heat, skim off foam with metal spoon. Quickly ladle jelly into a hot sterilized jars to within 1/4 inch of top rim (head space).

Wipe jar rims removing any stickiness. Center lids on jars; apply screw bands just until fingertip tight. Place jars in canner.

Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m).Remove jars. Cool, undisturbed 24 hours. Check jar seals. Sealed lids curve downward.)

Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. For best eating quality, consume within one year.

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