Operation Manual

Apple Jelly
Makes about 6 half pint (8 oz) jars of jelly
Apple juice 4-1/2 cups 4-1/2 cups
Ball
®
brand RealFruit
®
Classic Pectin 6 tbsp 6 tbsp
Butter or margarine (optional) 1/2 tsp 1/2 tsp
Granulated sugar 5 cups 3 cups
Ball
®
brand Half Pint (8 oz) Glass Preserving Jars 6 6
with Lids and Bands
What you do:
What you need:
Traditional or Reduced Sugar
(Yields about 4-1/2 cups of apple juice)
You will need: 3-3/4 lbs (15 medium) apples and 4-1/2 cups water
1. WASH apples. Remove stems and blossom
ends; do not peel or core. Cut into chunks.
2. COMBINE fruit chunks and water in a
saucepan. Cover and simmer 10 minutes,
stirring occasionally. Crush and simmer
additional 5 minutes.
3. STRAIN mixture through dampened
jelly bag or several layers of cheesecloth
to extract juice. Let juice drip, undisturbed,
for 2 to 4 hours.
Note: Squeezing jelly bag may cause jelly
to be cloudy.
If you don’t want to
make juice from fresh
apples, you can substitute
the same amount of fresh
juice (4-1/2 cups) with
100% apple juice either
from concentrate or
not from concentrate.
Be sure to use apple juice
without calcium added
as it prevents a good set.
Room temperature
juice works best.
Quick Tip
1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.
Fill Inner Pot with warm tap water to fill line. Return Inner Pot
to Appliance. Place Rack back into Inner Pot. Place empty jars
onto Rack in Inner Pot. Set preserving lids and bands aside in
your work space. Close and lock Appliance Lid.
32
Prepare Your Juice
Pre-Heat Your Empty Jars