Nothing quite captures the essence of fall like the sweet aroma of homemade apple jelly wafting through the kitchen. This delightful preserve is not only a delicious addition to your morning toast but also makes for a lovely homemade gift for friends and family. With just a few simple ingredients and a bit of patience, you can create a batch of apple jelly that will elevate your breakfast spread to a whole new level. So, roll up your sleeves and let’s get cooking with this scrumptious Apple Jelly recipe!
**Apple Jelly**
**Ingredients:**
– 4 lbs of apples, cored and chopped (use a mix of sweet and tart varieties for best flavor)
– 4 cups of water
– 4 cups of sugar
– 1 lemon, juiced
– Cheesecloth
– Canning jars with lids
**Instructions:**
1. **Prepare the Apples:** Start by washing, coring, and chopping the apples into small pieces. Leave the peel on, as it contains natural pectin that will help the jelly set.
2. **Cook the Apples:** In a large pot, combine the chopped apples with water and bring to a boil. Reduce the heat and let the apples simmer for about 20-30 minutes, until they are soft and mushy.
3. **Strain the Mixture:** Line a colander with cheesecloth and place it over a large bowl. Carefully pour the apple mixture into the colander, allowing the liquid to strain into the bowl. Let it sit for at least 2 hours or overnight to allow the juice to drip out.
4. **Prepare the Jelly:** Measure out the apple juice and pour it into a clean pot. Add sugar and lemon juice, stirring well to combine. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
5. **Test for Doneness:** To check if the jelly is ready, you can perform the “wrinkle test.” Place a small amount of jelly on a chilled plate and tilt it. If the jelly wrinkles and stays in place, it’s done. If not, continue cooking and retest every few minutes.
6. **Can the Jelly:** Once the jelly has reached the desired consistency, remove it from the heat. Skim off any foam that may have formed on the surface. Carefully ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace.
7. **Seal the Jars:** Wipe the jar rims clean and place the lids on top. Secure the lids with the screw bands, but do not overtighten. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
8. **Cool and Store:** After processing, remove the jars from the water bath and let them cool at room temperature. You should hear a satisfying “pop” as the lids seal. Store the jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.
Enjoy your homemade Apple Jelly spread on warm toast, paired with sharp cheeses, or even drizzled over ice cream for a sweet treat. With its delightful flavor and simple preparation, this apple jelly recipe is sure to become a staple in your kitchen during the autumn months. Happy preserving!
