Apples are ready to pick in summer and early fall. You can use blemished apples for jelly. The following recipe yields 3 to 4 eight-ounce jars of jelly.
Instructions
1. Examine jars for cracks and nicks.
2. Wash jars and leave in warm dishwasher or hot water until ready to use.
3. Wash apples and remove stems. (No need to pare or core apples).
4. Cut into quarters or smaller.
5. Place apple pieces into large pan.
6. Add water and cover. Bring to boil on high heat.
7. Reduce heat and simmer for 20 minutes or until apples are soft.
8. Place a large jelly bag inside a colander inside a bowl.
9. Pour cooked apples into bag letting juice drip from colander into bowl.
10. Measure juice into kettle.
11. Add lemon juice and sugar. Stir well.
12. Boil until jelly slides off spoon in a sheet.
13. Remove from heat and skim off foam.
14. Pour into warm jars leaving 1/8-inch head space at top.
15. Wipe top of jars with clean damp cloth.
16. Place vacuum-seal lids and rings on jars.
17.Invert jar for a few seconds.
18. Cool, test seal and store.
Tags: apples into