Apple Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water, rinse well, then boil them in a canner or large pot of water for 10 minutes to sterilize, since this jelly processes for less than 10 minutes; keep the jars hot until filling.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash 4 pounds of tart apples, remove stems, and chop roughly, including the peels and cores, which are rich in natural pectin.
5. 5Place the chopped apples in a large pot, add 4 to 5 cups of water (just enough to see through the top layer of fruit), bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, until the apples are very soft, mashing occasionally with a spoon.
6. 6Pour the cooked apples and their liquid into a dampened jelly bag or several layers of cheesecloth set over a bowl, and let drip undisturbed for at least 2 hours without squeezing; measure out exactly 4 cups of the clear juice.
7. 7Combine the 4 cups of apple juice with 3 tablespoons bottled lemon juice in a large saucepot and bring to a boil over high heat.
8. 8Add the 3 1/2 cups of sugar, stirring until dissolved, and continue to boil rapidly, stirring occasionally, until the jelly reaches the gel point: about 220°F on a candy thermometer (8°F above the boiling point of water at sea level), or when a spoonful sheets off a cold metal spoon in a single sheet rather than separate drops.
9. 9Remove from the heat and skim off any foam.
10. 10Ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 5 minutes for half-pint jars and 5 minutes for pint jars, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
15. 15Check that each lid is concave and firm once cool, remove the bands, wipe the jars, and label with contents and date.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not alter the ratio of juice, sugar, and lemon juice, since this recipe relies on the apples' natural pectin and acid balance for a safe, properly set jelly.