Apple Jelly....mmmmm....a family favorite. It is fairly easy to make and is a great use for apples that get wrinkled ;) Plus, impressive gift giving!
Start by quartering 8 to 10 apples, removing the stems and flower (fuzzy, leafy) ends.....seeds are okay. Fill your crock pot with apples and water. At this point, I add cinnamon or jalapenos, depending on the taste I am going after.
This time cinnamon was the chosen spice. My goal is to get two batches of jelly out of this one huge crockpot of yumminess!
Turn your pot onto high and let the apples cook for about 4 hours. About 2-3 hours in, mash them with a potato masher, then finish cooking. Right about now, the smell is going to be driving you nutty! Who needs a cinnamon apple candle??
Now, strain the apple juice from the apples. You can use a jelly strainer or cheese cloth.
(Sorry, no pics...kinds forgot to grab the camera!)
After straining the juice, you can either proceed with the jelly making, or save the juice in the fridge (day or two) or the freezer for when you have the time to make the jelly.
Assemble your canning supplies.
Following the directions on your pectin package is the best way to proceed.
Jars are in the hot water bath, sterilizing.
Below, sugar has been added to the juice & pectin....waiting for the boil.
Boil for 1 minute....then pour into jars and process in a hotwater bath.
10 minutes in a hot water bath. Now....some recipes say to skip this step. It comes down to personal preference. I have it done both ways. However, my daughter makes jellies and jams for 4-H, and a hotwater bath is required for judging. I also feel better about the sealing process.
Isn't it beautiful????
I always have a small glass container handy for the amount that won't fit into jars. Plus, who can wait to sample it? Kids are going to be excited when they get home from school today.
As mentioned, I do also make jalapeno apple jelly. It makes the BEST sauce for meatballs!
Now.....time to make time for the hard part.....eating the jelly!
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