Homemade Apple Jelly

Ingredients

• 3.5 pounds apples
• 3 cups water
• 1 cup apple juice
• 1 1.75 ounce) package fruit pectin
• 7.5 cups white sugar

Instructions

1. 1

   Remove stems and blossom ends from apples. Do not peel or core (peels and cores contain pectin and will be discarded later). Chop apples.

2. 2

   Combine apples and the water in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, 10 minutes.

3. 3

   Place a colander lined with cheesecloth in a large bowl. Pour apple mixture into colander. Let drain, without pressing, until mixture stops dripping, 1 to 2 hours. Add enough apple juice to juice in bowl to reach 5 cups. (Discard solids.)

4. 4

   Return juice to clean large pot. Whisk in pectin. Bring to a full rolling boil. Add sugar. Return to a full rolling boil. Boil hard 1 minute. If foam forms on surface, quickly glide a metal spoon over surface to skim off foam; discard.

5. 5

   Ladle into 10 sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids and bands.

6. 6

   Place filled jars in a boiling water canner, with enough water to cover jars by 1 inch. Process for 5 minutes (start timing when water returns to a boil). Remove jars from canner. Cool on a wire rack.