Fermenting Apple Juice

Apple juice that is a slightly fermented makes great apple jelly.  The little fermentation gives it that homemade taste.

SURE.JELL® Apple Jelly

4 cups canned apple juice
Few drops red food coloring(optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl

This recipe would probably work with any juice.
I even read that someone used Kool-Aid.

Kraft Kitchens Tips:

How to Measure Precisely
To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.

Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.

Measure juice into 6- or 8-qt. saucepot; add food coloring.

Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


John said...

I love apple jelly. It makes a great pbj.

Carrot Jello said...

"The little fermentation gives it that homemade taste."

So does it taste like homemade moonshine? ;)

Hey, I used 1,000 year old crispy roast beef from the fridge in some stew today. It made me think of you. :)

Lindsay said...

Yummy in the tummy.

Tarnation said...

Carrot Jello cracks me up.

Taryn said...

this was good jelly.