![]() If using a towel, gather ends of the towel and hang it from an elevated location. To strain the apple juice: Place well-cooked apples into a jelly bag strainer or flour sack towel in a colander. You may also make a spiced jelly by simmering whole spices such as cinnamon sticks, cloves or allspice (in a spice bag) with the apples while they are cooking to get soft. If you have sweet apples, you can add 2 tablespoons of lemon juice for a more tart jelly. Cook until fruit is soft, stirring occasionally to avoid burning and promote even cooking. Place apples in a non-reactive heavy bottom stockpot (stainless steel or enamel).Īdd enough water to half cover apples. Remove stems, damaged areas and blossom ends, cut into quarters or slices.ĭon't peel the apples – much of the pectin is in the peel.
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