Homemade Apple Jelly

Directions

1. Fill a water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place the skin and cores in a large sauce pan over medium-high heat. Add water and bring to a boil. Reduce heat and simmer for 10 minutes. Crush the apples using a hand masher and let simmer another 5 minutes.
4. Line a mesh sieve with a damp cheesecloth and place over a large bowl. Strain the juice from the peels and core pieces, pressing gently. You should have about 7 cups of juice; if not add water. Return to a large sauce pan over high heat.
5. Measure sugar into a large bowl, set aside.
6. Stir fruit pectin into the juice and bring to a rolling boil (add 1/2 tsp butter if desired to reduce foaming). Stir in sugar quickly and return to a rolling boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
7. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
8. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.