Ingredients:

  • 4 lbs tart apples (such as Granny Smith or Crabapples), roughly chopped with skins and cores
  • 4 cups water
  • 2 tbsp fresh lemon juice
  • 3.5 cups granulated white sugar
  • 0.5 tsp unsalted butter

Instructions:

  1. Prep the fruit. Roughly chop 4 lbs tart apples. Do not peel or core them — we need those bits for the pectin!
  2. Place apples in a large pot with 4 cups water. Bring to a boil, then simmer for 30 minutes until the fruit is soft and mushy.
  3. Pour the mixture into a jelly bag suspended over a large bowl. Note: Let it drip for at least 4 hours; never squeeze the bag.
  4. You need about 4 cups of clear juice. If you have less, add a splash of water.
  5. Pour the juice into a clean pot. Add 2 tbsp fresh lemon juice and 3.5 cups granulated white sugar.
  6. Drop in 0.5 tsp unsalted butter. until the surface foam disappears.
  7. Bring to a rolling boil that cannot be stirred down.
  8. Cook for about 15-20 minutes until the thermometer hits 104°C.
  9. Perform the spoon test; look for the liquid sheeting off the edge.
  10. Pour the hot jelly into sterilized jars, leaving 1 cm of headspace, and seal tightly.