Low Sugar Apple Jelly
Usually, all apple jelly recipes require as much sugar or more than the actual apple juice. I wanted to create something a little less sweet, so I created this low sugar apple jelly recipe.
Enjoy.
Apple Jelly
An apple jelly that uses less sugar but more heat to get the jelly to set up.
Cuisine: Sauces, JellyDifficulty: Medium
Prep time
20
minutesCooking time
20
minutesCanning time
10-15
MinutesMakes
9
1/2 PintsIngredients
12 c fresh apple juice or cider.
6 c sugar
1/4 c lemon juice
1 package of pectin (1.75 oz package)
1 Tbs butter (optional)
Directions
- In a large stock pot, combine the apple juice and sugar.
- Heat to boiling. Add lemon juice
- Cook on the stove until it reaches 215ºF on a thermometer. This will take a while.
- Stir in pectin and cook for a minute or two to dissolve.
- Put butter on top to cut down on the foam.
- Canning
- Clean and sterilize jars. This can be done in a dishwasher if you choose. Or you can wash them and leave them in extremely hot water until you are ready to use them.
- Put a small pan on the stove and boil some water. Put NEW metal lids in the water to sterilize them.
- When apple jelly is ready, take the jar out of the water and fill it, leaving 1/2 inch headspace.
- Poke the jelly with a knife or bubble popper to get out air bubbles.
- Wipe down the rim of the jar to get a clean surface.
- Take a lid out of your boiling water and place it on top of the hot jar. Screw on the ring to hand tight. Just snug. Don’t crank it down.
- Process in a steam canner for 15 minutes. Or in a boiling water bath for 10 minutes.
- Let sit undisturbed on the counter for several hours to let it cool and allow it to seal. You should hear a little ‘pop’ sound when the jar seals.
- After they have sealed, label them with contents and date and store them in a cool, dark area.
