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Winter Apple Jelly Recipe

Photo by: Taste of Home

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—Maria Weber, Toledo, Ohio

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56 Servings
Prep: 10 min. Process: 5 min.

Ingredients

1 quart apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 tablespoons bottled lemon juice
3 to 6 drops red food coloring, optional
5-1/2 cups sugar
1 teaspoon ground cinnamon

Directions

In a Dutch oven, combine the apple juice, pectin, lemon juice and food coloring if desired. Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 7 half-pints.

Nutrition Facts: 1 serving (1 each) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Winter Apple Jelly published in Birds & Blooms December/January 1996, p55