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CDKitchen

Apple Jelly
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 pints    |   Ready In: > 5 hrs

Ingredients:
5 pounds apples
12 whole cloves
8 cups water
8 cups sugar

Directions:
Wash and quarter the apples. There is no need to peel or core them. Place in a large ovenproof dish and add water. Cover with aluminum foil. Cook overnight at the bottom of the oven at 225 degrees F.

Next day strain through a jelly bag or a clean, white pillow case; do not squeeze! Measure the liquid into a large saucepan, and for every cupful add a cupful of sugar.

Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Over-boiling will produce a syrup which will just get thicker without setting.

Pour into jars which have been warmed in the oven and cover with waxed discs and lids.

Note: This well-flavored jelly is very easy to make and will keep, if given a chance. It is delicious on hot, buttered scones or pancakes. The secret lies in the long, slow cooking which extracts the maximum amount of pectin, the setting agent, from the fruit.

To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.

Recipe Location: https://www.cdkitchen.com/recipes/recs/7/AppleJelly64456.shtml
Recipe ID: 34972

Nutrition:
per tablespoon: 30 calories, 0g fat, 8g carbohydrates, 0g protein.

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