Apple Honey Jelly
5 pounds apples
Honey
Honey
Remove stems and dark spots - quarter apples,
Do not pare or core.
Add just enough water to half cover apples and cook in a stainless steel or
enamel saucepan until the fruit is soft.
Drain, using a jelly bag. For every 6 cups juice, Add 1/2 cup honey .
Boil until a good jelly test {setting point} is obtained.
Pour into hot, sterilized half-pint jars, leave 1/4 inch headspace, and seal.
Recommended - Process for 5 minutes in a boiling-water bath
Setting point is reached when the boiling liquid begins to clots. There are
various ways to check for setting.
1.} Dip a long wooden spoon into the pan and hold it up so you can see the
liquid run off. If it starts to form flakes as it drops, setting point has been
reached.
2.}Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15
minutes. Push the edges of the jam with your index finger, it is set when it all
wrinkly and crinkly. Always test for setting point at the time the recipe
suggests, if not set continue to cook checking every 5 minutes. Don’t overcook.
Do not pare or core.
Add just enough water to half cover apples and cook in a stainless steel or
enamel saucepan until the fruit is soft.
Drain, using a jelly bag. For every 6 cups juice, Add 1/2 cup honey .
Boil until a good jelly test {setting point} is obtained.
Pour into hot, sterilized half-pint jars, leave 1/4 inch headspace, and seal.
Recommended - Process for 5 minutes in a boiling-water bath
Setting point is reached when the boiling liquid begins to clots. There are
various ways to check for setting.
1.} Dip a long wooden spoon into the pan and hold it up so you can see the
liquid run off. If it starts to form flakes as it drops, setting point has been
reached.
2.}Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15
minutes. Push the edges of the jam with your index finger, it is set when it all
wrinkly and crinkly. Always test for setting point at the time the recipe
suggests, if not set continue to cook checking every 5 minutes. Don’t overcook.
| Directions |
| Ingredients |
 | |  | |  |