This recipe is all about generalizations. I say 4 pounds of apples and 4 cups of sugar because that’s about what I had the last time I made it. You will probably have different amounts.
All you really need to understand is: Use all the peels and seeds you can, because that is where the natural pectin is. I make this recipe in conjunction with making pies and applesauce. I have really ugly apples (go read the post at the related blog post link) and need a use for the ones we don’t eat. So the icky apples that I reject for pies and sauce plus the peels and cores from the apples for the pies all go into the jelly pot. I still marvel that I get something this good out of garbage!
Cook apples, peels, cores, lemon juice, fresh water and rosemary all together over lowest heat until everything is really soft (about 60 to 90 minutes), then strain through several layers of cheesecloth or use a jelly bag (which I have never laid eyes on, but know they exist. I use cheesecloth) for several hours or overnight. Do NOT press the solids at all, as this will make your juice cloudy. Just let it drain.
Measure the amount of juice you get after several hours of straining and add an EQUAL AMOUNT of sugar. That’s a 1:1 ratio of juice to sugar.
Bring the juice and sugar to a full, rolling, frothy boil in a large heavy pot and cook until a candy thermometer reads 220 degrees F. (Be sure to check the accuracy of your thermometer every few years by putting in boiling water. It should read 212 degrees F. Mine is off by 2 degrees and I know that and adjust. Two degrees can make a difference when making jelly!)
Skim off the foam. This matters more for jelly than jam, as the foam will be visibly suspended in the clear jelly. You don’t really see it in jams. It is harder than I thought to skim it (any suggestions?) and you can see a bit of it in my photo.
Ladle into clean, hot, sterilized jars, leaving 1/4″ of headspace at the top. (I always have a few more jars than I think I will need. Any jars that are partially filled go into the refrigerator for immediate eating!)
Wipe rims and seal. Heat process in a water bath or steamer for 10 minutes. Refrigerate any jars that don’t seal.
Simply to die for.
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FarmWifeGina on 10.19.2011
I have no idea what I did wrong, but this turned out more like some kind of caramel candy than jelly. So now I have 3 half jars (I filled the jars up, but by the time I put the lids on, it shrank down) of caramel that I may or may not be able to get out of said jars. Help?
jenmenke on 1.24.2011
I’m not sure, but I would think that would work just fine as long as you used several layers of cheesecloth so that it would be super clear — that’s what I love about this: it’s so pretty, too. If you try it, let me know. I’m just not all that familiar with a steam juicer so I can’t say for sure.
soptichchick on 12.21.2010
Hi there! I made this amazing jelly last year and gave it as gifts this year and it was a HUGE hit! Thanks so much for the recipe.
I was also wondering what your thoughts are on using a juicer instead of cooking everything down on the stove. I have an old steam juicer and if I throw the apples and rosemary in there (or even just the apples) and run the juice that I get from that through the jelly bag, couldn’t I just add the lemon juice and sugar and a little cheesecloth bag tied up with rosemary in the pot when I make the jelly?
Any thoughts you may have would be great! Thanks again.
Allison at Novice Life on 6.20.2010
I live on an apple orchard so I cannot wait to try this come harvest time!
foodierachel on 1.26.2010
This jelly turned out great- but mine didn’t have enough pectin to set on its own, so I had to add some. It is delicious though- I’ve had it on toast and as a glaze on some pork chops. Delish!