Ingredients with Measurements:
- 2 lbs. of apples, peeled and cored
- 4 cups of water
- 2 cinnamon sticks
- 4 cups of granulated sugar
- 1 package of pectin
- 1 tablespoon of lemon juice
Special equipment needed:
- Large pot
- Cheesecloth
- Jelly jars with lids
- Canning equipment (optional)
Step-by-step instructions:
1. Cut the apples into small pieces and place them in a large pot with the water and cinnamon sticks.
2. Bring the mixture to a boil and then reduce the heat to low. Simmer for 30 minutes or until the apples are soft.
3. Remove the pot from the heat and let it cool slightly.
4. Line a colander with cheesecloth and place it over a large bowl. Pour the apple mixture into the colander and let it drain for at least 1 hour.
5. Measure 4 cups of the apple juice and pour it back into the pot. Add the sugar and lemon juice and stir until the sugar dissolves.
6. Bring the mixture to a boil and then add the pectin. Stir constantly for 1 minute.
7. Remove the pot from the heat and skim off any foam that forms on the surface.
8. Ladle the jelly into clean, sterilized jars leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
9. If canning, process the jars in a boiling water bath for 10 minutes.
10. Let the jars cool completely before storing them in a cool, dark place.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Boiling
Serving size:
Makes approximately 6-8 jars of jelly
Nutritional information:
Per serving (1 tablespoon):
Calories: 50
Total Fat: 0g
Sodium: 0mg
Total Carbohydrates: 13g
Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Honey or maple syrup can be substituted for granulated sugar.
- Ground cinnamon can be substituted for cinnamon sticks.
- Freshly squeezed orange juice can be substituted for lemon juice.
Variations:
- Add a pinch of nutmeg or allspice for a spicier flavor.
- Use different types of apples for a different flavor profile.
- Add chopped nuts or dried fruit for texture.
Tips and tricks:
- Use a candy thermometer to ensure the jelly reaches the correct temperature.
- Skim off any foam that forms on the surface of the jelly to prevent cloudiness.
- Sterilize jars and equipment before use to prevent contamination.
Storage instructions:
Store the jelly in a cool, dark place for up to 1 year.
Reheating instructions:
Warm the jelly in a saucepan over low heat until it reaches a spreadable consistency.
Presentation ideas:
Serve the jelly in small jars with a label and ribbon for a homemade gift.
Garnishes:
Sprinkle cinnamon on top of the jelly for a decorative touch.
Pairings:
Serve the jelly with toast, scones, or biscuits.
Suggested side dishes:
Serve the jelly with a cheese board or charcuterie board.
Troubleshooting advice:
- If the jelly doesn't set, try adding more pectin or boiling the mixture for a few more minutes.
- If the jelly is too thick, try adding a little more water or lemon juice.
Food safety advice:
- Sterilize jars and equipment before use to prevent contamination.
- Follow proper canning procedures to prevent foodborne illness.
Food history:
Jelly making has been a popular way to preserve fruit for centuries.
Flavor profiles:
Sweet and tart with a warm cinnamon flavor.
Serving suggestions:
Serve the jelly as a spread on toast or as a topping for ice cream.
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