Ingredients:

  • 4 lbs tart apples, such as Granny Smith or Crabapples, chopped into 1-inch chunks
  • 6 cups water
  • 4.5 cups granulated sugar (calculated at 7/8 cup per cup of extracted juice)
  • 2 tbsp fresh lemon juice
  • 0.5 tsp unsalted butter

Instructions:

  1. Wash the apples thoroughly. Do not peel or core them, as the pectin is concentrated in these areas. Chop into 1-inch chunks.
  2. Place apple chunks, seeds, and skins into a large, heavy-bottomed pot. Add 6 cups of water (fruit should be just covered).
  3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 30 minutes until the apples are soft and mushy.
  4. Dampen a jelly bag or several layers of cheesecloth and suspend over a large bowl. Pour the pulp into the bag and allow to drip naturally for at least 4 hours or overnight. Do not squeeze the bag, or the jelly will be cloudy.
  5. Measure the extracted juice. Pour juice, sugar, and 2 tbsp lemon juice back into a clean pot.
  6. Add 1/2 tsp butter to reduce foaming. Bring the mixture to a rapid boil.
  7. Boil until the mixture reaches 220°F (104°C) on a candy thermometer or passes the sheet test. Skim off any remaining foam.
  8. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes for long-term storage.