Using an electric juicer to extract juice for jelly making can be adapted to other fruits. Jelly making this way is faster, less messy, and less likely to cloud later on.

kathy

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Recipe Summary

prep:
45 mins
cook:
10 mins
total:
55 mins
Servings:
80
Yield:
5 pints
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Juice apples using an electric juicer; pour into a gravy separator. Carefully decant the juice out from under the foam into a large pot.

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  • Stir pectin into apple juice; bring to a rolling boil. Stir sugar into boiling juice mixture. Bring mixture again to a boil; cook at a boil for 1 minute and remove immediately from heat.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour apple juice mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

102 calories; protein 0.1g; carbohydrates 26.4g 9% DV; fatg; cholesterolmg; sodium 0.3mg. Full Nutrition