For the apples
Straining the apples equipment:
To make the jelly
|This was our fun day picking our apples for our jelly. Blayne, my youngest, ate them right away…
Place 2 cinnamon sticks and 1/4 cup of whole cloves into your roaster along with the water and put the lid on. Put in a preheated 200 degree oven overnight. Oh the smells you will smell! Waking up to this is almost as wonderful as the jelly itself.
|These are my apples the first thing in the morning after they rendered overnight. It smells sooooo good!
|I strained them over cheesecloth, a strainer, and a large bowl. Sweet, aromatic juice…
|Cheesecloth is lightly gathered at the top to capture the most of those rendered apple. I let this sit just a bit; about an hour.
These pics above are what it will look like in the morning when you take it out of your oven. Place your strainer in your large bowl in your sink. Put your cheesecloth (enough for a fair amount of overhang) over your large strainer and carefully pour your apple mixture into the strainer. Lightly gather the cheesecloth overhang and squeeze. Not too much because it will make your juice cloudy. Let rest for a couple hours until all juice in rendered.
Now it’s time for boiling the juice that was extracted from your apples. Only boil 6 cups of juice at a time. You can either save remaining juice in your fridge in an airtight container for a couple days or in your freezer for a couple months if you don’t want to make more than the 6 cups.
Bring your 6 cups of juice up to a boil. You will need 1 cup of sugar per 1 cup of juice. So 6 cups of sugar at a time. Incorporate your pectin powder within your sugar. When just beginning to boil, pour in your sugar/pectin and with a whisk, stir until fully dissolved. Let come to a full, rolling boil, the kind that does not go away when stirred. Boil for about 6-10 minutes until you pass the *jelled* test.