Green Apple Jelly Recipe

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Adapted from mes confitures by christine ferber michigan state university press 2002.

Green apple jelly recipe.

Ladle jelly into sterilized jars leaving 1 4 headspace. Sterilize the jars and lids in boiling water for at least 5 minutes. Yields about 5 half pint jars. Fill and cap the jars.

Makes roughly 5 cups of apple jelly for every 6 cups of juice. Follow all usda guidelines for safe food preserving when making. The following morning add sugar 1 cup to 1 cup juice boil until candy thermometer reads 220 degrees f turn off the heat and skim the froth. Make sure to test the jelly for consistency before turning off the heat.

Apples do have a lot of pectin but the levels aren t as reliable as what one finds in a box. Even though apple jelly is quick to gel don t expect to necessarily hit that 220 degree mark and wrap it up. Process the apple jelly for 10 minutes in water bath canner add 1 minute for every 1 000 feet above sea level. Ladle apple jam into the hot sterilized jars filling the jars to within 1 8 inch of the top.

Wipe rims clean and screw on the lids. Once jars have cooled remove rings date and label jars. This easy recipe for apple jelly is a great place to start.

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