5 cups bottled apple juice (unsweetened reconstituted frozen or canned) 1 package slim set fruit pectin 3 cups sugar
Clean and boil 8-ounce size jars, place new flat lids in saucepan with water. Bring to a boil; remove from heat. Let stand in hot water until ready to use. Drain well.
To Prepare Jelly: Measure prepared juice in a 6-8 qt. saucepan. Measure sugar into separate bowl. Set aside. Add 1 pkg. fruit pectin to juice, mixing thoroughly.
Place juice over high heat. Bring to a FULL ROLLING BOIL (a boil that does not stop when stirred), stir constantly to prevent scorching. (if mixture starts to scorch, reduce heat to medium).
Stir in sugar, mixing well.
Bring to a full rolling boil, stir constantly. Continue to boil exactly 1 minute. Margarine or butter (1/4 tsp) can be added at this time to minimize foaming. Remove from heat. Skim off any foam.
Fill hot jars quickly to 1/8 inch of tops. Wipe off jar rims. Cover quickly with flat lids. Screw bands tightly, invert jars 5 min. then turn upright. After 1 hour, check seals. Or use USDA water bath method.
64 calories, 0 grams fat, 16 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
I LOVE this recipe!!! I've always gotten great results. I use this recipe with other bottled juices as well and it works wonderfully!
@cookinmama: what size jars did you use? I follow this recipe exactly and I always get 7 jelly jars (8 ounce). I'm sorry you had a bad experience.
Jul 30, 2012
I have made similar recipes before. This was delicious but only made HALF (3 of 6) of the quantity stated. :( I had to run to the store to buy more as I was making this as a quick gift for neighbors and only was able to make half of what I needed with this recipe. :(
Dec 23, 2009
catcage Member since: August 4, 2009
I have used this recipe twice with great results. The famiy just love the jars of apple jelly. I used 1 large can of apple juice (not from concentrate) and followed directions exactly. wonderful;, thank you