Do You Know How To Make Apple Pie Jelly? - Recipe Included
By villageanne
@villageanne (8553)
United States
February 28, 2007 3:29pm CST
Years ago, the homemaker was forced to make her own jelly for her family. They could not run to the store and purchase a jar like we can today. I think that homemade is so much better than commercial and it is so rewarding to serve jelly that you have made yourself. Many people think that it is hard to make jelly but it is not hard at all. This is a really quick and easy jelly to make and it is so
good!
I use homemade apple pie spice in my jelly, if you want the recipe to that, I just did a discussion on how to make it and it can be found here http://www.mylot.com/w/discussions/832314.aspx?p=0
This recipe makes 8 half pints or 4 pints. It also makes great gifts in a gift basket.
Apple Pie Jelly
4 cups apple juice
4 TBSP maple syrup
5 cups granulated sugar (or Splenda)
3 tsp. apple pie spice
1 box powdered pectin
Place apple juice, maple syrup and apple pie spice in a large stockpot.
Add the pectin and bring to a hard boil over high heat until it
dissolves into the juice. Slowly stir in the sugar and bring back to a rolling
boil over high heat. Boil for one full minute. Remove from heat and skim off foam with a metal spoon. Ladle into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes.
http://www.mylot.com/w/discussions/832314.aspx?p=0
2 people like this
4 responses
@GardenGerty (133634)
• United States
28 Feb 07
Often instead of buying pectin my mom and grandmom would boil the peels from slightly green apples, then strain it, as this is a source of pectin that is free, if you have the apples. Even more frugality. The spiced apple jelly sounds really good.
2 people like this
@Bee1955 (3882)
• United States
14 Mar 07
Apple Thyme Jelly
2 cups apple cider
3-1/2 cups sugar
2 teaspoons fresh thyme leaves
1 pouch (3 ounces) liquid fruit pectin
PREPARATION:
Combine the apple cider, sugar, and thyme in a 4 quart microwave-safe bowl, and stir well. Cook, uncovered, at full (HIGH) power (650 to 700 watts) for 10 minutes.
Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes . Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes. Skim any foam off the surface, and pack the jelly into sterilized jars according to the manufacturer's directions.
Yield: 1 quart
@dhouston (417)
• United States
14 Mar 07
During part of my childhood, we had an apple orchard. My mother made gallons of apple jelly as well as apple pie filling and applesauce. Apples are rich in natural pectin. You don't need to buy boxes of pectin for apple jelly if you start your jelly by cooking whole apples (core and all) and pressing the result through a linen bag to get the clear juice (cooked with sugar and whatever spices you like, pour into clean, hot jars, cool and top with paraffin.
I've never made it because I have no sweet tooth. (I prefer to cure olives!)
@gewcew23 (8010)
• United States
1 Mar 07
This sounds so interesting. I haven't ever made any jelly but might just have to give it a try. My husband loves jams. DO you have any recipes for jams that you could post? Thanks again for all the great posts.
