Directions: |
Directions:*Bring boiling water canner, half full, to simmer. Wash jars and bands in hot soapy water; rinse with warm water.
*Pour boiling water over flat lids in sauce pan off of the heat. Let stand in hot water until ready to use. Drain well before filling.
*Measure juice into about an 8-Quart sauce pan or Dutch oven. I sometimes use a Stock pot, depends if I'm making a double batch, etc..
*Now is the time to add the food coloring.
* Gradually stir the pectin into the juice in the sauce pot. Add the butter or margarine now, to reduce foaming. Bring the mixture to a full rolling boil, (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
*Stir in the entire measure of sugar, and return to a full rolling boil. Boil exactly one minute, stirring constantly. Then remove from heat, and skim off any foam with skimmer or metal spoon.
*Ladle immediately into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads . Cover with two piece lids. Screw the bands on fingertip tight, and place jars on rack in waterbath canner.
*Lower rack into canner, water must cover jars by at least 1-2" (Add boiling water if necessary) Cover water bath canner with lid, and bring to Low/Medium boil.
*Process 5 minutes.
* Remove jars and place upright on a towel to cool completely. After completely cool, check for seals by pressing on centers of lids (usually after 8-12 hrs.) If lids spring back/flex or pop, they are not sealed properly, and refrigeration or re-processing will be necessary.
**45 Calories per serving
**0 g fat per serving
** 12 g carbohydrate per serving
**0 mg cholesterol per serving
** 0 mg sodium per serving |
This recipe for Apple Jelly is from