Hey y’all, today I wanna share with y’all my favorite recipe for some bomb apple jelly. This recipe is super easy to follow and perfect for any occasion, whether you wanna impress your guests or just treat yourself to something sweet.
Ingredients:
- 6 cups of apple juice (freshly squeezed if possible)
- 1/4 cup of lemon juice
- 4 cups of sugar
- 1 box of pectin
Start by combining the apple juice, lemon juice, and pectin in a large pot. Mix it well and bring it to a boil over medium-high heat. Once it’s boiling, add the sugar and stir constantly until it dissolves.
Let the mixture continue to boil for another 7-10 minutes, stirring occasionally, until it reaches the jelly stage. You can check if it’s done by putting a small spoonful on a chilled plate. If it sets and doesn’t run, it’s ready.
Instructions:
Next, remove the pot from the heat and skim off any foam that has formed on top. Pour the hot jelly into hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Secure the lids and process the jars in a boiling water bath for 10 minutes.
How to prepare:
And that’s it! You now have some delicious homemade apple jelly that you can enjoy on toast, biscuits, or even as a glaze on meats.
Preparation time:
The prep time for this recipe is only about 10 minutes, but the cooking and canning process can take up to an hour or so depending on how many jars of jelly you’re making.
Servings:
This recipe makes around 6-7 half-pint jars of jelly.
Nutrition Facts:
- Calories: 103 kcal
- Fat: 0.1 g
- Protein: 0.1 g
- Carbohydrates: 26.8 g
- Fiber: 0.1 g
- Sugar: 25.7 g
Tips:
- If you want a clearer jelly, strain the apple juice through a cheesecloth or coffee filter before using it in the recipe.
- You can also add some cinnamon, cloves, or other spices to the jelly for a more unique taste.
FAQs:
- Can I use bottled apple juice instead of freshly squeezed? Yes, you can, but it may affect the taste and texture of the jelly.
- How long does the jelly last? If canned properly, it can last up to a year.
- Can I double or halve the recipe? Yes, but make sure to adjust the cooking time accordingly.
So there you have it, folks. A simple and tasty recipe for some homemade apple jelly. Give it a try and let me know how it turns out for y’all!
Ingredients:
- 6 cups of apple juice (freshly squeezed if possible)
- 1/4 cup of lemon juice
- 4 cups of sugar
- 1 box of pectin
Instructions:
Next, remove the pot from the heat and skim off any foam that has formed on top. Pour the hot jelly into hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Secure the lids and process the jars in a boiling water bath for 10 minutes.
How to prepare:
And that’s it! You now have some delicious homemade apple jelly that you can enjoy on toast, biscuits, or even as a glaze on meats.
Preparation time:
The prep time for this recipe is only about 10 minutes, but the cooking and canning process can take up to an hour or so depending on how many jars of jelly you’re making.
Nutrition Facts:
- Calories: 103 kcal
- Fat: 0.1 g
- Protein: 0.1 g
- Carbohydrates: 26.8 g
- Fiber: 0.1 g
- Sugar: 25.7 g
Tips:
- If you want a clearer jelly, strain the apple juice through a cheesecloth or coffee filter before using it in the recipe.
- You can also add some cinnamon, cloves, or other spices to the jelly for a more unique taste.
FAQs:
- Can I use bottled apple juice instead of freshly squeezed? Yes, you can, but it may affect the taste and texture of the jelly.
- How long does the jelly last? If canned properly, it can last up to a year.
- Can I double or halve the recipe? Yes, but make sure to adjust the cooking time accordingly.
So, what are you waiting for? Get in the kitchen and whip up a batch of this deliciousness. Trust me, your taste buds will thank you for it.
