Apple JellyI watched countless you tube videos about making apple jelly and I have to say the old fashioned way didn't work for me. You know the way you cook the apple juice and tons of sugar until it gets to the gel stage....I let this sit for about 3 days no gel...opened and reboiled to get to the right stage and guess what I have....syrup...I am a failure at that for the moment at least...I may tackle it again next year. It stands to reason that most pectins are made from apple so why can't I do this? There are directions as to how to make your own pectin from apples, at the moment I have wasted enough sugar and time so I won't try that this year....I'm not discouraged just thinking of an easier way at the moment.Any pointers are certainly welcome...Oh I didn't throw the results away...it will simply be used as apple syrup in recipes and hey maybe on pancakes and waffles, might as well add some of the fried apples to that too...It tastes great...a plus.
Apple Syrup..Life give you apples make syrup...my new motto..laughing as I say this..The jelly was made from the fresh Granny Smith Apples from our tree, and Randy would have been so proud his apple tree and grape vines have produced so much fruit.
First prepare your fruitDiscard stems and blossom ends. Cut apples into small pieces (do not peel or core)Place in a large saucepan, add 5 cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes crush cooked apples; cover and simmer 5 minutes, stirring occasionally.**The above method is the quick way. It is on the Sure Jell Instructions but it doesn't quite give enough juice so you may want to add more apples and little more water to get the needed 7 cups of prepared juice the recipe calls for.**
Another Method I used was this:Wash apples thoroughly. Peel and core your apples if you want to make applesauce save the apple and bring to a boil the peelings and cores then simmer slow for an hour or so. Also you can put them into the slow cooker overnight with water to cover, then strain to get your juice. You may have to do this more than one time to get enough juice but that is alright. Store juice in refrigerator until needed.
I used the Sure Jell Recipe for this jellyI have not tasted it yet but it has set and that is a good thing
Click here for Recipe
Don't you just love my vintage tea towels?I especially love the Poultry Mash one...
Post below on peeling/coring/slicing apples.click here
Hope you enjoy and have found these tips to be helpful to you. Applesauce coming up soon
Dolly
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