WebOct 5, 2015 - Apple cider jelly, made by boiling down fresh apple cider until it thickens, is an easy way to keep fall in your fridge year-round. Low Carb Recipes. Drink …
Preview
See Also: Food RecipesShow details
WebInstructions. In a 6-quart (6 L0 slow cooker, combine sliced apples and water. Cover the pot and cook on a low-heat setting for 8-9 hours, or until apples are …
WebJun 25, 2021 · To Freeze: Pour jelly into containers and apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months. Recipe Variations: Fruit Pepper …
DIRECTIONS Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally. Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat, and skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims.
Apple Jelly. Wash and chop apples into small pieces, including skin and cores, and place in a large pot. Add 6 cups of water to the pot and bring to boil over high heat. Reduce heat to simmer for 20 minutes until apples are soft. Pour into jelly bag or cheesecloth-lined colander over a bowl to separate juice.
Measure the combined pectin and juice and add an equal amount of sugar. For future use, you can either freeze apple pectin or can it. To can it, heat the strained pectin just to a boil. Pour into clean pint canning jars, leaving 1/2-inch of headspace.
Adding commercial liquid or powdered pectin is one way to get a low-pectin fruit jelly to gel. But you can save money with a totally natural approach by making an equivalent product from apples.