Note: Jelly and Jam should both be made in single batches. Doubling a jelly or jam recipe may prevent it from gelling properly.
You will need
4 cups of apple juice, bottled 100% apple juice
5 cups of sugar
1/2 cup of red hot's cinnamon candy
6 tbsp. of classic pectin
1/2 tsp of cinnamon
1 pat of butter (about 1/2 tsp)
Makes 7 1/2 pint jars of jelly
Get your canner and jars all ready
Measure out 5 cups of sugar and set aside. Measure out your pectin and add 1/4 cup of the sugar that you measured out to the pectin. Stir it together. (This keeps your pectin from clumping)
Put your juice in a medium/large stainless steel pot. Add the pectin mixture, butter, cinnamon and candy. Bring to a boil that can't be stirred down over high heat. Make sure all the candy melts. Add your sugar all at once and bring back to a boil that can't be stirred down. Boil rapidly for exactly one minute. Remove from heat and ladle into jars leaving 1/4 inch head-space.
Wet a paper towel and wipe rims of jars to ensure a good seal. Put on lids and rings and tighten down finger tight. Place jars in a boiling water bath canner and process for 10 minutes.
Turn off the heat and let stand for 5 more minutes. Remove jars from canner and place on counter to cool for 24 hours. Label and Store.
what purpose does the butter have in the recipe ? have you tried leaving it out ? Butter can turn rancid and I know it is a small amount but I would double/triple the batch for gifts.
ReplyDeleteTinaH
Butter is used to prevent foaming in jam & jelly recipes. We've always used a small amount when making jams & have never had it go rancid, even in 100 degree heat during the summer.
DeleteButter helps reduce foaming when making jam. It is an optional ingredient and if you check the tips in your boxes of Ball Pectin and the Ball Blue Book it also tells you it is an optional ingredient. I have never had a problem with any of my jam by using it.
ReplyDelete