Jessica Lacy | Houston County EC
Homemade jelly is always a good gift, and this spiced apple version can be used for breakfast or as a glaze on pork chops. Be sure to let jars cool completely before moving them, which will help ensure a proper seal and set.
4 cups apple juice
1 tablespoon maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 box (1.75 ounces) Sure-Jell powdered fruit pectin
5 cups sugar
Cook’s Tip: If using low-sugar Sure-Jell, reduce sugar to 2.5 cups.
1. Fill a large canning pot with water and heat to boiling. Carefully lower jars into water and heat for 10 minutes to sterilize. Measure sugar into a bowl and set aside.
2. In a heavy saucepan or Dutch oven, combine apple juice, maple syrup, cinnamon, nutmeg and Sure-Jell and bring to a rolling boil that can’t be stirred down.
3. Add sugar all at once, stir to dissolve and bring back to a rolling boil. Boil for 1 minute. Remove from heat.
4. Remove jars from canner and ladle jelly into jars, leaving 1/4-inch headspace. Wipe rims with a wet cloth and apply lids and bands, then lower carefully into boiling water bath. (If you have a partially filled jar, let it cool on the counter.) Place cover on canning pot and process 10 minutes. Turn off heat, remove cover and carefully remove jars.
5. Let jars cool overnight. Once cooled, check to make sure lids have popped. Any jars that have not properly sealed should be stored in the refrigerator. Store sealed jars in a cool, dark area until ready to serve or gift. Refrigerate after opening.
Makes about five 8-ounce jars.