Apple Strawberry Jelly
Submitted by MelanieB23
Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.
YIELD
3 servingsPREP
15 minCOOK
30 minREADY
45 minApple strawberry jelly is what you make in late spring when strawberries are cheap and you want to capture that fleeting sweetness.
Bottled apple juice gets mixed with fresh crushed strawberries, then sugar and liquid pectin go in for a hard 1-minute boil.
Pour it into hot jars, seal with paraffin wax, and you’ve got gorgeous pink jelly for toast all year long.
Kitchen Tips
- Crush the strawberries one layer at a time with a potato masher for the best texture
- Bring the mixture to a full rolling boil that can’t be stirred down before adding the pectin
- Skim off any foam with a metal spoon before jarring so the jelly is crystal clear
Ingredients
Directions
Pour apple juice into a preserving kettle or large saucepan. Thoroughly crush the barries, using a potato masher, one layer at a time; measure ½ cup prepared berries; add to apple juice; add sugar.
Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes, stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving ½ inch head space; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place.
NOTE Bottled Strawberry cocktail can be substituted for the fresh strawberry juice, giving a slightly sweeter product. Makes 3½ cups.
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