Clear Apple Jelly

Gather

Ingredients

• 4 cups apple juice (about 3 pounds apples and 3 cups water)
• 2 tablespoons strained lemon juice, if desired
• 3 cups sugar

Preserve

Instructions

1. 01

   Presterilize half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   Use about one part underripe to three parts ripe tart apples. Wash 3 pounds, remove both ends, leave peels and cores, cut small, and add 3 cups water.

3. 03

   Cover, boil, then simmer 20 to 25 minutes until soft. Strain the cooked fruit to obtain 4 cups juice.

4. 04

   Mix the juice with 3 cups sugar and the optional lemon juice. Cook to 8 degrees F above the local boiling point, or until the syrup sheets from a spoon; remove foam.

5. 05

   Fill the hot jars with jelly, leaving 1/4-inch headspace, then apply the lids.

6. 06

   At elevations through 1,000 feet, the boiling-water process lasts 5 minutes for both permitted jar sizes: half-pints and pints. Add the required time above that elevation.
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