Cranberry Apple Jelly
There’s a lot of science that goes into making jams and jellies. You will need a good candy thermometer and a jelly bag to make perfect jelly.
Source:Cape Cod Cranberry Growers' Association
3 lbs golden delicious apples
2 lbs fresh or frozen whole cranberries
5 cups water
about 6 cups of sugar
- Candy thermometer
- 6 quart pot
- 1 pint glass measuring cup
- 1 cup dry measure cup
- Large metal spoon
- Large wooden spoon
- Jelly bag
- Glass bowl to collect juice
- Jelly jars and caps and lids
- Gather all equipment and ingredients.
- Prepare glass jelly jars and caps for canning by sterilizing with boiling water or according to glass manufacturers directions.
- Wash apples and cup into large chunks removing stems, leaving peel and core.
- Put apples in large 6 quart pot with the cleaned and stemmed cranberries.
- Cover with water.
- Bring to a boil.
- Turn to medium heat and simmer for 30 minutes or until fruits are soft and pulpy.
- While fruit is cooking, prepare jelly bag for straining the fruits. Scald jelly bag by pouring boiling water through, squeeze out excess moisture and suspend bag over non metallic bowl.
- Ladle fruit pulp into jelly bag and let strain into glass bowl without squeezing (this may take several hours, or overnight). Important: do not squeeze the jelly bag, this will make your jelly cloudy.
- Measure strained juice into 6 quart pot.
- Add 2 cups of sugar for every 2 cups of juice.
- Stir over low heat until sugar has completely dissolved.
- Bring to a boil and boil rapidly without stirring until candy thermometer reaches 220°F. (This temperature ensures that there is enough sugar for the pectin to form a gel.)
- Remove from heat and skim off any scum that has formed on top of jelly.
- Pour into sterilized jars. Seal and label.