Ingredients:

  • 4 lbs apples (mix of Granny Smith, Fuji, or Gala), chopped into 1-inch chunks
  • 4 cups filtered water
  • 4 cups granulated sugar (adjusted to 1:1 ratio with juice)
  • 2 tbsp lemon juice
  • 1/2 tsp butter

Instructions:

  1. Wash the apples and chop them into 1-inch chunks, keeping the skins, cores, and seeds intact to maximize natural pectin extraction.
  2. Place the apple chunks and 4 cups of water in a large heavy-bottomed stainless steel pot. Bring to a boil, then reduce heat and simmer for 25 minutes until apples are soft and mushy.
  3. Pour the cooked mash into a jelly bag or four layers of cheesecloth suspended over a large bowl. Allow the juice to drip naturally; do not squeeze the bag to ensure the jelly remains clear.
  4. Measure the extracted juice. You should have about 4 cups. If you have less, adjust the sugar to a 1:1 ratio. Return the juice to a clean pot.
  5. Pour juice into a clean pot. Add 4 cups granulated sugar, 2 tbsp lemon juice, and 1/2 tsp butter.
  6. Stir over medium heat until sugar granules have completely disappeared.
  7. Increase heat to high. Boil 15-20 minutes until the mixture reaches 220°F.
  8. Use the frozen plate method or watch for the sheeting action off a metal spoon.
  9. Remove from heat. Skim any remaining foam. Pour into sterilized jars leaving 1/4 inch headspace.
  10. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes.