Instructions
- Cut up your apples, and...
- ...turn them into applesauce. Here are more detailed directions.
- Prepare a large colander by lining it with two or three layers of cheesecloth.
- Set the colander over a large bowl.
- Pour the applesauce into the lined colander and let it drain overnight. Don't press down on the apples or it will make the juice, and consequently the jelly, cloudy.
- Secret-under-the-colander-view: I put a small upside down bowl in the bottom of the large bowl to keep the colander a little higher out of the juice.
- Here's the juice! Can you believe that much came out of the applesauce? Me neither. (Save the applesauce left in the colander for apple butter.)
- Take five cups of the apple juice and the sugar and put them in a large pot.
- Add the lemon juice.
- Put a candy thermometer on the side of the pot, and bring the juice to a boil over a high heat.
- Strain off any foam.
- You want the juice to get to 220°F on the thermometer. Another test is whether the jelly sheets of a spoon, or if you put a spoonful in a chilled bowl, let it chill further in the freezer...
- ... and it mounds or wrinkles when you poke it.
- Done? Jar it up. If you make it with applesauce you made with the red skins, the jelly can be a nice pink color.
Recipe Notes
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