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Remove stems and blossom ends. Cut in small pieces (do not peel or core.) Place in saucepan. Add 3 cups water. Bring to Boil. Cover and simmer 10 min. Crush cooked apples, cover and simmer about 5 minutes longer. Extract juice. Prepare jars. Measure juice for jelly into 6- or 8-quart pot. Measure sugar into separate bowl (*). Stir sugar into juice. Mix well. Add 1/2 tsp butter or margarine (helps reduce foaming). Bring mixture to full rolling boil over high heat, stirring constantly. Open Certo pouch and stir into fruit mixture. Bring back to full rolling boil and boil 1 minute, stirring constantly (**). Remove from heat. Skim off any foam. Fill jars and seal as directed, either upside down method or USDA water bath. (*) Measure into separate bowl in case you lose count of how many cups you've measured. Going back and remeasuring can be a problem if it's already dissolved... (**) Sometimes you may have to boil for more than 1 minute. I time I minute, then do the "jelly drip" test: put in a cold metal spoon, scoop up some of the mixture, then tilt spoon over. The mixture should come off in a sheet if it's going to jel.
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