Ingredients

The following ingredients have 3 Servings
  • 2.2 pounds Apples (6-7 apples with skin)
  • 1 Lemon Juice
  • 6 1/3 cups Water
  • Sugar ( same amount as water after cooking and straining apples *see Notes)

Instruction

  • Wash apples and cut them roughly into chunks.
  • Pour lemon juice over the apple chunks so that they don't turn brown.
  • Add apples into the pot and pour all the water over the apples.
  • Bring to a boil, cover and cook apples until soft for about 30 minutes.
  • Remove from heat and strain the apples with a cheesecloth and collect the apple juice. Don' t press the apples too much because that can cloud the apple juice. We want the jelly to look clear.
  • Bring the apple juice back to the heat with the sugar (please see my notes below for amount).
  • It should start to cook, bring to a rolling boil and then decrease the heat a bit but make sure it still cooks.
  • Cook down the jelly until you have reached setting temperature with the thermometer. Also, check if the jelly has set by adding a drop of hot jelly on an ice cold spoon or plate which you kept previously in the freezer. Read my tips in the post further up!
  • Once the jelly is set get your sterilized clean jam jars and fill the jars until the rim with the jelly substance.
  • Add some alcohol into the lid to kill the remaining germs. Close the jar tight and turn it quickly upside down. This will create a vacuum and it will help the jelly remain good for a longer period of time.
  • After 24 hours, turn the jars back to normal and stick a label on them so that you know when you made them and what it is.