If it doesn’t wrinkle, continue boiling a few more minutes and keep trying it out on a cold plate. It’s done if it wrinkles to the touch after a few minutes. After about 15 minutes, test the jelly to see if it sets by spooning a small amount on a cold plate. Turn up the heat to high and bring to a rolling boil – that is actively boiling but not rising up the pot. The end product was just a little sweet for my taste.ĭissolve the sugar over medium heat. Next time, I would add a tad less sugar, maybe more like 1 1/2 or 1 3/4 cups per pint. I had two pints of juice so I added four cups of sugar. The recipe I used said that I needed to add two cups of sugar per pint of liquid. Put your pot of juice on the stove and add the sugar. I know my juice looks pretty cloudy now, but after the boiling step it will clear up. Let them fully dry out while you continue working on the jelly. (If you are at an altitude of 1000 feet or more, add 1 minute of sterilizing time for each 1000 feet of altitude). Place the jars and lids in boiling water for 10 minutes.
Right before the apple juice is all strained, I would go ahead and sterilize your jars. Apparently that will result in cloudy jelly, and you want it nice and clear. You can gently stir the fruit to get more juice out, but DO NOT press the fruit. Let it strain for about 8 hours up to overnight. Pour the contents of the first pot into the sieve and let all the juice drain. To strain the fruit, line a sieve with a cheesecloth, a piece of muslin or just a paper towel and place over another large pot. Cover with a lid, bring to a boil and let it go for about 45 minutes to an hour. Put the apples, lemon and the cinnamon stick in a large pot and cover with water. You don’t need to peel or core them because you’ll be straining all the fruit later. Sugar, 1 1/2 to 2 cups per pint of cooked apple juice.3-4 pounds apples (I had about 10 small-medium apples).At any rate, I feel much more confident in the art of canning and see much more of it in my future.Īpple Cinnamon Jelly (adapted from this recipe) Guess what? It all worked out! I don’t know if I was lucky or if I was worrying needlessly.
There’s a lot of faith involved: that your jars are sterilized enough (is there even such a thing as being sterilized a little?), that whatever you’re canning cooks, is pickled or preserved correctly (in this case, will the jelly gel?), and that the top will pop like it’s supposed to during the sealing process. I’m absolutely loving this food blog it gives me an excuse to try things. For those of you keeping score, this is my second time canning, and my first time making jelly.
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