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Recipe
Apple Juice Jelly Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1994g | |
| Calories 4343 | |
| Calories from Fat 28 | 1% |
| Total Fat 3.2g | 4% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 53mg | 2% |
| Potassium 1022mg | 29% |
| Total Carbs 1111.9g | 297% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1094.53g | 730% |
| Protein 1.01g | 2% |
Ingredients Convert Measures
- 5 c. sugar
- 4 c. canned or possibly bottled apple juice
- red food coloring (optional)
- 1 box fruit pectin
- 1/2 tsp butter or possibly margarine
Directions
- Boil jars on rack in large pot filled with water 10 min. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in warm water till ready to fill. Drain well before filling.
- Measure sugar into separate bowl. (Scrape extra sugar from c. with spatula to level for exact measure.) Measure juice into 6- or possibly 8-qt pot; add in food coloring. Stir pectin into juice in pot. Add in butter. Place over high heat; bring to a full rolling boil.
- Immediately stir in sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 min, then turn upright. After jars are cold, check seals.
