Servings: Makes 10 cups
7 cups of prepared juice
9 cups sugar
1 box pectin
Mix juice and pectin in large saucepan. You can add 1/2 tsp. butter or margarine to prevent foaming if desired. Bring to rolling boil. Add sugar and return to rolling boil while stirring. Boil for 1 minute. Remove from heat and skim any foam from top. Pour into prepared jars. Adjust lids and bands. Process in boiling water bath for 5 minutes.
Categories: Boiling Water Bath, BWB Fruits, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving, Steam Juicer
Submitted by: kentuckyfarmgirl on June 28, 2010
Hi , I made your apple jelly last night and I just have 2 questions , 1) how long does it usually take for the jelly to thicken and 2) do you have to use frozen apple juice from concentrate or can it be the bottled juice? (I used regular bottled juice and it still hasn’t quiet thickened up yet). Thanks.
On November 28, 2010 at 8:45 pm
Hi, I just made this on Aug. 1, it is now Aug. 5 and my jelly hasn’t set up yet. I’ve made jelly before and have never had it take quite this long to set. Is there anything in the recipe that was left out or does it just take a while to set? I hope it does soon, I would hate for this to be just juicy spread, LOL. Any info would be appreciated, thanks so much! 😛
On August 6, 2011 at 11:44 am