Homemade Apple Jelly Preserves

1. 1

   Assemble all the ingredients.

2. 2

   Put the apples in a large pot; cover them with water. Bring to a boil, then reduce the heat, cover, and simmer until the apples are slightly tender, about 5 minutes. Crush the cooked apples and simmer for 5 more minutes.

3. 3

   Move the crushed apples to a sieve or cheesecloth. Let them drip into a bowl until all the liquid has drained, pressing gently to release all the juice.

4. 4

   Measure 5 cups of apple juice, adding water if needed to reach the exact amount. Stir the sugar into the juice; add butter to reduce foaming.

5. 5

   Bring the juice mixture to a rolling boil, stirring constantly. Stir in the pectin; boil for exactly 1 minute to dissolve the pectin, stirring constantly. Remove from heat. Skim off any excess foam with a metal spoon.

6. 6

   Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle the apple jam into the hot, sterilized jars, filling them to within 1/8 inch of the top. Run a knife or thin spatula around the inside of the filled jars to release any air bubbles. Wipe the jar rims with a moist paper towel to remove any residue. Place the lids on and screw on the rings.

7. 7

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Keep 2 inches of space between the jars. Add more boiling water if needed to raise the level to at least 1 inch above the jar tops. Return to a rolling boil, cover the pot, and process for 5 minutes.

8. 8

   Carefully lift the jars from the stockpot and set them on a cloth-covered or wooden surface, spaced several inches apart, until cool. Once cool, press the center of each lid with a finger to confirm a tight seal (the lids should not move up or down). Let stand at room temperature for 24 hours. Store in a cool, dark place.

• Calories 76.11 kcal Low Source
• Protein 0.0 g Low Source
• Carbs 19.83 g Moderate
• Total Fat 0.02 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.05 mg Low Source
• Sodium 1.61 mg Low Source
• Fiber 0.11 g Low Source
• Sugar 19.45 g High
• Added Sugar 2.9 g Moderate
• Calcium 0.0 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 7.94 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛