Sunday, September 26, 2010

Apple Jelly

I made apple jelly from the peelings of the apples that I made into apple butter and applesauce.
I added 4 cups of sugar and a package of pectin. Bring it to a rolling boil and then boil for one minute.

Isn't it a pretty color?

And looks beautiful in the jars.

Unfortunately it doesn't seem to be jelling at all and I may have to retry again tomorrow :(

Edited to say:  Just so you all know, it did not jell. I actually have never seen any jelly that I have tried to make come out looking just like it went in the jars. So I tried again this morning with more pectin. They aren't completely cool yet but so far they are only slightly thicker than before. I have to wonder why this is and if it is something that the apples are sprayed with prior to our buying them in the store that causes this.

1 comment:

  1. I am loving reading through your blog...but I keep hearing you having trouble with things not jelling....with this apple jelly, you need to add some pectin in the form of lemon juice....I use lemon juice for all my canning recipes..even pickles....start with half a cup....then boil for a bit longer...test with a spoonful on a cold plate...into the fridge with the plate....see if it sets...if not, or not quite could add another half cup of lemon juice, then do the same....for that amount of jelly...1 cup of lemon juice will not spoil the flavour of the apple jelly.