WEBStir to dissolve the pectin. Heat on medium-high heat and bring to a gentle boil and boil for one minute. Add 4 cups of sugar slowly to the apple scrap jelly mixture and stir to …
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WEBBring to a boil and cook until the cores are mushy and the water level has reduced by half. Strain out the apple scraps. Measure the liquid, then return it to the pot. For every cup of …
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WEBReturn the sugar/juice mixture to the stovetop and bring to a rapid boil. Stir continuously. Boil the jelly mixture until it reaches the gelling point of 220 degrees. I suggest also …
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WEBOnce the apple jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and …
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WEBPreparing the apples. Wash the apples well by soaking them in a sink full of water with a splash of apple cider vinegar in it for about 30 minutes. Remove the stems and cut the …
WEBFill Jars: Pour the hot, spiced jelly into clean jars, leaving about 1/4 inch headspace. Seal Jars: Wipe the jar rims, place sterilized lids on top, and screw on the metal bands until …
WEB1. Place a bunch of apple peels and cores in a large pot. Cover, just barely, with water. Bring to a boil. Cooking down the apple cores. 2. Reduce the heat to medium and cook, …
WEBAdd water until the apple is just covered. Boil until the apple cores are soft and mushy. The water level will have decreased as well. Strain out the apple scraps. Measure the liquid …
WEBPeel, core, and remove seeds from apples. Reserve flesh for another use. Bring peels, cores, and 6 cups water to a boil in a Dutch oven over high. Reduce heat to medium …
WEBLift the canning rack and jars out of the water and set on a clean, kitchen towel. Remove jars from canning rack. Cover with a clean, kitchen towel and allow the jars to sit, …
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WEBIn a large, deep stainless steel saucepan, place apple juice. Whisk in pectin until dissolved. Stir in the butter. Bring to a boil over high heat, stirring frequently. Add sugar all at once …
WEBBring the mixture to a full rolling boil, or a boil that doesn’t go away when you stir the mixture. Add 4 cups of sugar, stirring constantly for the sugar to dissolve and not stick to …
WEBExtract the Apple Juice: Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Add the prepared fruit to a large saucepan, and cover with …
WEBFill Colinder with the apple sauce mixture and allow to drip for at least an hour, overnight or all day is best. Measure 5 cups of dripped juice and add to clean stockpot. Then add the …
WEBInstructions. In a dutch oven (a pot could be used as well), combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin and bring to a …
WEBPlace apples, water, and mint (if using) in a large pot. Bring it to a boil and reduce heat to low. Cover and simmer for 10 minutes. Use a potato masher or the back of a spoon to …