Apple Jelly

Ingredients

• 4 pounds Apples (such as Porter, Gravenstein, or a mix) (Choose apples based on desired flavor profile. Porter apples for a delicious flavor, Gravenstein for a spicy jelly, or pared apples for a lighter jelly.)
• to cover Cold Water (Enough to nearly cover the apples in the kettle.)
• equal to juice Granulated Sugar (Measure the amount of apple juice after straining, and use an equal amount of sugar.)

Instructions

1. 1Wash the apples thoroughly. Remove the stems and blossom ends. Cut the apples into quarters. Paring the apples will result in a lighter colored jelly.
2. 2Place the quartered apples in a large, non-reactive pot (granite or porcelain-lined is ideal). Add cold water until it nearly reaches the top of the apples. Cover the pot and cook the apples slowly over medium heat until they are very soft. This should take about 20-30 minutes. Mash the cooked apples with a potato masher.
3. 3Drain the mashed apples through a coarse sieve to remove the bulk of the pulp. Avoid squeezing the apples, as this will make the jelly cloudy. Then, allow the juice to drip through a double thickness of cheesecloth or a jelly bag. This may take several hours, or even overnight. Do not squeeze the bag.
4. 4Preheat oven to 200°F (93°C). Place the sugar in a granite dish or oven-safe bowl. Put the dish in the oven, leaving the oven door slightly ajar. Stir the sugar occasionally until it is heated through. This helps the sugar dissolve more easily in the juice.
5. 5Measure the amount of apple juice you have. In the same non-reactive pot, boil the apple juice for 20 minutes over medium-high heat. Then, add an equal quantity of the heated sugar to the boiling juice. Boil for another 5 minutes, stirring frequently and skimming off any foam that forms on the surface.
6. 6Pour the hot jelly into sterilized jars or glasses. Let the jelly stand in a sunny window for 24 hours to help it set. After 24 hours, cover the jars or glasses with lids or wax paper and store them in a cool, dry place.