Winter Apple Jelly Recipe
—Maria Weber, Toledo, Ohio
- 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
- 1. 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.
- 2. 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.
1 serving (1 each) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 23 g carbohydrate, trace fiber, trace protein.
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