How to Make Apple Jelly From Juice
Ingredients
Scale
- 7 cups of apple juice
- 2 Tablespoons lemon juice
- 1 box of Sure Jell fruit pectin
- 1/2 teaspoon butter (optional)
- 9 cups sugar (measure out in a separate bowl)
- 10–12 half pint sterile jars, plus lids and rings
- Waterbacth canner
Instructions
- Combine apple and lemon juices in a large kettle
- Stir in pectin until dissolved
- Add butter if desired (this helps keep the jelly from foaming as it boils)
- Heat kettle over medium heat until it reaches a rolling boil that cannot be stirred down
- Add sugar, and stir until sugar is dissolved
- Bring back to a rolling boil that cannot be stirred down
- Continue boiling for one minute
- Remove from heat and skim foam from the top
- Ladle jelly into prepared jars and fit with lids and rings
- Process in a waterbacth canner for 10 minutes
- Once jelly has cooled and sealed, store in a cool, dark place until ready to use
- Enjoy!