Enjoy homemade apple jelly all year round. Spread over scones or enjoy in a delicious sandwich.
- 3 cups Unsweetened apple juice 3 cups Unsweetened apple juice
- 1 (1.75 ounces) box Fruit pectin 1 (1.75 ounces) box Fruit pectin
- Domino® Granulated Sugar 4 1/2 cups 4 1/2 cups Domino® Granulated Sugar
Sterilize jars and lids by simmering them in boiling water for 10 minutes. Keep the jars in hot simmering water until ready to use.
Measure the apple juice using a liquid measuring cup into a 6-8-quart stockpot. Add fruit pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add Domino Granulated Sugar into the juice/pectin mixture. Return to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.
Carefully ladle into prepared jars, leaving ¼-inch headspace. Wipe jar rims. Cover the jars with lids, making sure they are tightly closed.
Process jars in a boiling water canner. Water must cover jars 1-2 inches. Bring water to a gentle boil and process for 5 minutes. Carefully remove jars from canner and place on a kitchen towel. Allow jelly to rest for 24 hours before enjoying.
Make sure measurements are exact. Do not reduce sugar or any ingredient since this will result in a jelly that does not set. Make sure the juice you use is sugar free, not reduced sugar.
Apple juice can be replaced with sugar free apple cider.