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Apple (or Quince) Jelly with No Added Pectin


Ready In: 55 Minutes
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Four cups of prepared juice are needed.
  • To prepare juice, use 1/4 underripe and 3/4 fully ripe apples. Wash; remove blemishes, stems, and blossom ends; do not peel or core. Cut apples in small pieces, add water; cover and bring to boiling over high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Put apples through a moistened jelly bag.
  • Measure 4 cups of juice into an enameled or stainless steel kettle. Add sugar; strain lemon juice, and add, stirring well. Bring to boiling over high heat to 8 F/4.4 C above the boiling point of water, or until two drops of jelly merge and tear from a spoon.
  • Remove the kettle from heat, skim the jelly quickly, and immediately pour it into hot 1/2-pint jars, leaving 1/4 inch headroom. Cap with two-piece screwband lids. Process in a B-W Bath for 5 minutes. Remove jars; cool upright and naturally.
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