This Apple Ginger Jelly is a delightful combination of sweet apple and zesty ginger flavors. It's perfect for spreading on toast, pairing with cheese, or using as a glaze for meats. The waterbath canning process ensures its long shelf life, making it a great homemade gift as well.
Ingredients: 4 cups of apple juice. 1/2 cup of freshly grated ginger. 1/4 cup of lemon juice. 1 package 1.75 oz fruit pectin. 5 cups of granulated sugar.
Instructions: Sterilize jars, lids, and bands, and set up a waterbath canner. Combine apple juice, lemon juice, and grated ginger in a big pot. Add the fruit pectin and stir continuously as you bring the mixture to a boil over high heat. When the mixture is boiling, immediately add the powdered sugar and stir until it dissolves completely. Bring the mixture to a hard boil for one to two minutes, or until it reaches the gel point, which is 204F or 220C. If any foam appears on the surface, skim it off. After sterilizing the jars, ladle the hot jelly into them, leaving a 1/4-inch headspace. The jar rims should be cleaned before sterilized lids and bands are added and tightened until fingertip tight. Make sure the jars are submerged in at least one inch of water by processing them for ten minutes in the waterbath canner. After taking the jars out of the canner, place them on a cooling rack or clean towel to cool. After the lids have cooled, use a pressure gauge to inspect the seals. They are properly sealed if they do not pop back. For up to a year, label and keep the sealed jars in a dark, cool place.
Prep Time: 30 minutes
Cook Time: 15 minutes
Moon Mist Valley
