Fruit Juice

Apple Juice Jelly with Liquid Pectin

Yield: Makes about 3 x 250 ml jars

Prep Time: 45 Minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
Liquid Pectin allows you to make the freshest jelly possible, retaining more flavour and nutrition than with any other method of jelly making

Ingredients:

2 cups (500 ml) unsweetened bottled apple juice

3 1/2 cups (875 ml) granulated sugar

1 pouch (85 ml) BERNARDIN® Liquid Pectin

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DIRECTIONS:

• Place 3 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

• Combine apple juice and sugar in a large, deep stainless steel saucepan. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch and return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

• Quickly pour hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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