Ingredients

The following ingredients have 4 Servings
  • 12 Medium Apples
  • 6 Cups Water
  • 1.75 Ounces Powdered Fruit Pectin (Such As Sure-Gel Brand)
  • 5 Cups Granulated Sugar

Instruction

  • Wash apples, core and slice apple and add them plus the water in a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 8 to 9 hours or until the apples are mushy.
  • Line a colander with cheesecloth and place the cooked apples with a slotted spoon into the cheesecloth lined colander.
  • Gather up the corners of the cheesecloth and tie in a knot. Hang the cheesecloth with the apples inside over a large bowl and allow the drain until no more juice comes out.
  • Measure out 6 cups of the apple juice and add it back into the slow cooker.
  • Cover and cook on HIGH for 1 hour.
  • In a bowl combine the sugar and pectin mix it together. Slowly add this mixture to the apple juice in the slow cooker. Stirring until dissolved.
  • Recover and continue to cook on HIGH for 30 minutes.
  • Carefully transfer mixture to a large pan and place on the stove-top.
  • Turn stove to high heat and bring the mixture to a rolling boil that cannot be stirred away.
  • Test jelly mixture to see if it gels by dipping a cold metal spoon into the hot jelly. If it sheets off the spoon it is done.
  • Ladle the hot jelly mixture into sterilized 8 ounce jelly jars and secure lids and rings until finger tight.
  • At this point your can process the jelly in a water bath canner for 10 minutes (adjusting time for sea level) OR you can store the jars unprocessed in the refrigerator for up to 6 months.
  • Jelly will thicken as it cools and may take a while to fully gel.