Apple Jelly Recipe (No Pectin Needed)

Name: Apple Jelly Recipe (No Pectin Needed)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 16
Cuisine: Québécoise
Ingredients: 4 lb (1.82 kg) apples, half Granny Smith and half Cortland; 5 cups (1.25 L) water; 3 cups (600 g) white sugar; 1 lemon, freshly squeezed

Preparation 1 h
Cooking 1 h
Servings 16
Freezing Absolutely

Ads

Ingrédients

4 lb (1.82 kg) apples, half Granny Smith and half Cortland
5 cups (1.25 L) water
3 cups (600 g) white sugar
1 lemon, freshly squeezed

Ads

Preparation

Wash the apples and cut them into roughly 1-inch (2.5 cm) pieces, without peeling or coring them. Cut away bruised spots only.
Put the pieces in a large pot with the water. Cover, bring to a boil over medium heat, then simmer 20 minutes, until the apples are fully cooked. Depending on the variety, give it another 5 to 10 minutes.
Set a fine-mesh sieve over a large bowl. Transfer the apples and juice into it without crushing them.
Let it drip about 1 hour, until the juice stops running. Never press down on the apples or the juice will turn cloudy.
Measure the juice you got and pour it into a large pot. Add 3/4 cup (150 g) sugar per cup (250 ml) of juice, then the lemon juice.
Bring to a boil over medium heat, then simmer 30 to 40 minutes, until a thermometer reads 220 °F (104 °C). With no thermometer, use the cold plate test.
Take off the heat and pour into clean jars. Set the jars on a rack and let them cool completely before screwing on the lids.
Refrigerate 4 hours before serving.