Recipe Details
Ingredients
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3 ½poundsapples, cored and diced
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3cupswater, or as needed
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7 ½cupswhite sugar
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½teaspoonbutter
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1(2 ounce) packagepowdered fruit pectin
Cooking Directions
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Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
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Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have the exact amount. Stir sugar into juice; add butter to reduce foaming.
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Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
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Carefully remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lids do not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
Recipe Tip
Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe100 | |
Calories68 | |
% Daily Value * | |
Total Fat 0g |
0% |
Saturated Fat 0g |
0% |
Cholesterol 0mg |
0% |
Sodium 2mg |
0% |
Total Carbohydrate 18g |
6% |
Dietary Fiber 0g |
2% |
Total Sugars 17g |
|
Protein 0g |
0% |
Vitamin C 1mg |
1% |
Calcium 1mg |
0% |
Iron 0mg |
0% |
Potassium 17mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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