How To make Apple Jelly

Homemade Apple Jelly Using fresh picked apples

There are so many apples this year so I decided to make Apple Jelly with no added pectin. Two ingredients.
Apples and Sugar.
So delicious.

5 lbs apples
4 cups water


Boil those together until apples break down 20 mins

Strain that mixture through a juice bag to extract juice. Should be about 5 cups juice.

Bring juice and 4 cups sugar to boil.
When mixture reached temp of 220f. Do a plate test. Take a few tbsp onto a small plate and put in freezer. If it gels up nicely, put in mason jars and hot water can for 10 mins

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We are a homesteading couple in Ontario, Canada, building our homestead on 75 acres we bought in 2021 and have been working hard to get all our homestead up and running.
We have Nigerian Dwarf goats, Jersey cows, chickens, rabbits, 2 cats and two dogs,
We have a sugar bush with 250 taps and hoping to add more.
We are adding a market garden this spring to grow our own food and support locals as well with homegrown organic food.
Im Jon and she's Kristen.
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AUGUST JAMboree-- APPLE JELLY

Welcome to the AUGUST 2021 JAMboree! This lovely and easy apple jelly will give you all the warmth of home over the cold days coming! And we start from the apple and go to the jelly, all from scratch! It's worth it! Check out the other channels below in this collaboration and recipe at the bottom.
There is a small GAW of a beginner’s canning kit: The winner will be picked from a random comment from 1 of the JAMboree videos on August 31st from one of the comments on our videos this month.

2leeloucreates
Deep South Homestead
Diane - The Canning Nana
Gemini Homestead
Helga's Pennsylvania Cooking
Homestead Dad
Jeni Gough
Prepper Potpourri
SuttonsDaze
Vickie's Country Home

APPLE JELLY
Ingredients
3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter (Optional)
1 (2 ounce) package powdered fruit pectin
Directions
Step 1
Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
Step 2
Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
Step 3
Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
Step 4
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.
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