Laura Anne Lapp

Apple Jelly

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Preparation info

  • Yield: approx.

    6

    jelly jars

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

You can do the first five steps of this recipe the evening before actually making the jelly.

Ingredients

  • 5 pounds apples
  • 1 package powdered fruit pectin
  • 5 cups

Method

  1. To make fresh apple juice, wash the apples well and quarter them, removing stem and blossom ends.
  2. Heat in a large saucepan with enough water to cover all the fruit.
  3. Stirring frequently, boil until apples are softened, approximately 30 minutes.
  4. Line a stainless-steel colander with several layers of cheesecloth and set over a bowl.
  5. L