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Apple Pie Jelly

Apple Pie Jelly

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One thing I hate — is wasting food. This recipe basically turns your apple “garbage” into a yummy treat: Apple Pie Jelly!

I scored a BIG bunch of apples for just $0.15 a pound, thanks to Zickert’s Orchard in Deerfield. Yes, half of them were “seconds”, which basically means that they aren’ t the pretty apples. Who cares when I am peeling them, right?


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I start by filling a sink with lukewarm water and 1/4 – 1/2 cup of white vinegar. Let them just sit in there until you peel/core/slice them. I like to live in the world that this step removes bird/bug poo, etc.

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All my slices went into my crock pots for apple sauce, and then – the peels and cores get popped into a big pot. (I like to stick them in jelly bags first).

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Cover with water, add a little lemon juice (I added the halves of pressed lemons to the bags) and 6-10 red hot candies. Let rip on Medium – Medium high for at least 30 minutes. (I actually have done Medium heat for 2 hours before).

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Now, strain out the juice and measure it – you need at least 7 cups for a batch of this jelly.

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Add 1 box (or 6 TBPS) of pectin – I know, most recipes out there say you don’t have too. Trust me, you WANT to or else you have a high chance of getting runny jelly!

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Add that pectin and bring to a rapid boil. THEN, add 3-4 cups sugar and spices (to taste). I prefer Cinnamon and Allspice… 1/8 tsp to 1/4 tsp of each. Boil hard for 1 minute.

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Pour it into your prepped jars, leaving 1/8″ headspace. Wipe the jar rims, add lids and rings. Process them in a water bath for 5 minutes.

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Remove to cool.

The LONGER you water process them, the higher chance of killing the pectin…again, giving you runny jelly.

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Don’t forget to “dress it up” before giving as a gift – my favorite way is to use a seasonal cupcake liner under the ring.

Yield: 4 - 5 pints

Apple Pie Jelly

apple pie jelly

One thing I hate — is wasting food. This recipe basically turns your apple “garbage” into a yummy treat: Apple Pie Jelly!

Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 lbs apples, approximately
  • lemon juice
  • 1 box pectin
  • 4 cups sugar
  • cinnamon and allspice, to taste

Instructions

Filling a sink with lukewarm water and 1/4 – 1/2 cup of white vinegar. Let the apples sit in there until you peel/core/slice them.

All my slices went into my crock pots for apple sauce, and then – the peels and cores get popped into a big pot. (I like to stick them in jelly bags first)

Cover with water, add a little lemon juice (I added the halves of pressed lemons to the bags) and 6-10 red hot candies. Let rip on Medium – Medium high for at least 30 minutes. (I actually have done Medium heat for 2 hours before).

Now, strain out the juice and measure it – you need at least 7 cups for a batch of this jelly.

Add 1 box (or 6 tbsp) of pectin – I know, most recipes out there say you don’t have too. Trust me, you WANT to or else you have a high chance of getting runny jelly!

Add that pectin and bring to a rapid boil. THEN, add 3-4 cups sugar and spices (to taste). I prefer Cinnamon and Allspice… 1/8 tsp to 1/4 tsp of each. Boil hard for 1 minute.

Pour it into your prepped jars, leaving 1/8″ headspace. Wipe the jar rims, add lids and rings. Process them in a water bath for 5 minutes.

Remove to cool.

The LONGER you water process them, the higher chance of killing the pectin…again, giving you runny jelly.

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Nutrition Information:

Yield:

25

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 39gFiber: 1gSugar: 36gProtein: 0g

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