This year I've decided to make individual jelly jars as a simple sweet Christmas gift. In previous years we've done a mixture of candies, pecan tassies, and cookies, but baking a nice assortment takes days and I feel like we run out of pretty ones quickly. Last year a friend of mine mailed us peach jelly and I loved it because we kept it for months and everytime I saw it in the fridge I thought of her and her sweet husband which was such a blessing.
Now I'm no stranger to this jelly recipe. In high school I won Grand Champion Canned Goods at the county fair with it, so if anyone asks this recipe with worth $5,000. It's very sweet, and I love to pair it with biscuits, apples, or anything a little tart. I would say this recipe is as easy as pie, but honestly I think it's easier than pie.
- Granny Smith Apples- About 5 Cups Chopped
- Water- 2 Cup
- Lemon Juice- 2/3 Cup
- Cinnamon- 2 tsp
- Allspice- 1/2 tsp
- Sugar- 9 Cups
- Light Brown Sugar- 2 Cups
- Butter- 1 tsp
- Certo Liquid Fruit Pectin- 2 Packets
- Jar Grabber
- Magnetic Lid Lifter
- I found a nice set here at Target- super affordable
Sterilize all jars and lids in boiling water. Set aside for later.
Peel, core, and finely chop apples. Finely chop, is a loose term I kind of like them to have some size to them, do whatever is your preference. In a large pot or dutch oven mix apples, water, lemon juice, cinnamon, and allspice. Stir in sugars, and butter.
Turn up to high heat and stir until it comes to a full boil. Boil for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Place back over high heat and boil hard for one minute. stirring constantly. Remove from heat.
Stir and skim for 5 minutes to prevent floating fruit. Place pre-sterilized jars into boiling bath, keeping bubbles below rim of jars. I like to fill my jars with jelly while they're in the boiling water to make sure the jars are nice and hot to seal well. Use the funnel to make sure you get the jelly in without dripping on the edges. I always make mom help me with this part. 4 hands are better than 2 when filling. Place the lids on top and remove from boiling water, use your tools boiling water is HOT. Twist the rims only as tight as you can with your middle finger and thumb. Once they cool a little bit you should start to hear the pop and that means it is sealed and you can go ahead tighten the rim the rest of the way.
Happy Jelly Making,