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.