Directions:
- In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.
- You will need to skim off any foam and fish out any undissolved candies.
- Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.
- Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.
- Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.8 Kcal (1607 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.93mg | 0% | |
| Potassium | 127.33mg | 3% | |
| Total Carbs | 96.8g | 32% | |
| Sugars | 89.04g | 356% | |
| Vitamin C | 48.4mg | 81% | |
| Calcium | 11mg | 1% | |
| Amount Per 100 g | |||
| Calories | 182.91 Kcal (766 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.69mg | 0% | |
| Potassium | 60.68mg | 3% | |
| Total Carbs | 46.13g | 32% | |
| Sugars | 42.43g | 356% | |
| Vitamin C | 23mg | 81% | |
| Calcium | 5.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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