I started with my gala apples. I took 14 of them. I cut out the core and sliced them into chunks, leaving the skin on. The skin gives the jelly a stronger flavor and nice color.
Put chunks into a boiling pot of water. Just enough water to cover apples. Boil until apples are very tender. About 20-30 minutes.
Using a colander and bowl, obtain all the liquid from the boiling pot.
Strain with cheese cloth or fine colander to get all chunks and fibers out.
Place 6-8 cups liquid apple juice back into pot. Add pectin and 1 cup of sugar.
Bowl for 10 minutes, stirring.
Add 7 more cups of sugar. Bring to boil again and boil for another 5-10 minutes.
Jelly will still be very fluid and runny.
While boiling the jelly, boil a big pot of water and place your jars in the water to sterilize. Boil another small pot with the rings and lids. See the multitasking:
After the final boil, remove jars from boiling water and quickly pour boiling jelly into the jars. Place lids on the jars and tighten rings. Place filled and sealed jars back into boiling water for 10 minutes to seal and sterilize.
Remove from water and let cool. As the jelly cools, it will set up and become jelly instead of liquid!
Label and store in cool dark room.
If you want to make this even easier... Skip the boiling apples part and just buy apple juice or apple cider and go from there. But what's the fun in that?
- Sheena
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