Surejell For Less Or No Sugar Needed Recipes Apple Or Crabapple Jelly

APPLE JELLY (NO SUGAR OR LOW SUGAR)

Steps:

• Wash the apples well and remove the stem and blossom ends. Don't worry about peeling or coring them, just cut them into chunks.
• Combine the apple chunks and 3 cups of water in a saucepan. Cover and simmer for 10 minutes, stirring occasionally.
• Crush the apple chunks with a potato masher and simmer for another 5 minutes.
• Strain the mixture through a dampened jelly bag or several layers of cheesecloth to extract the juice. An easy way to do this is to tie the jelly bag or cheesecloth to a wooden spoon, then place the wooden spoon over a large pot, allowing the juice to drip into the pot for 2-4 hours.
• Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat four half pint jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.
• Combine the prepared juice in a saucepan and gradually stir in the no sugar pectin. Bring the mixture to a full roiling boil that can not be stirred down, over high heat, stirring occasionally.
• If you are using sugar, honey, or another sugar substitute, add that now and return the mixture to a full roiling boil.
• Boil hard for one minute, stirring constantly. Remove from heat and skim any foam if necessary.
• Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jelly into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.
• Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.
• Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
• Remove the jars with the jar lifter and let them cool for 24 hours. Check the lids for a seal, they should not flex when the center is pressed.
• It may take up to 48 hours or longer for the apple jelly to set. It will set even more once it is placed in the refrigerator.

SURE.JELL APPLE OR CRAB APPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - APPLE OR CRABAPPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HOW TO REMAKE JELLY OR JAM THAT DIDN'T SET

Steps:

• For each quart of jelly or jam that you are recooking, you will need 1/4 cup of water, 1/4 cup of sugar, 2 tablespoons of lemon juice, and 4 teaspoons of powdered pectin. Measure this into a large pot and mix together.
• Then add the jelly or jam that you want to recook and bring it to a rolling boil over high heat, stirring constantly.
• Boil hard for 1 minute then test a little on an ice-cold spoon to see if it sets up. If it doesn't boil for another minute, if it does remove it from the heat, skim the foam and fill your mason jars leaving 1/4 inch headspace.
• Remove air bubbles, wipe the lids clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.
• For each quart you are recooking you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice.
• Bring the jelly to a boil over high heat, stirring constantly.
• Remove it from the heat and quickly add the remaining ingredients, stir to combine.
• Return the pot to the stove and bring the mixture back to a boil and boil it for 1 minute.
• Test to see if the jelly is setting. If not then boil for another minute, if it is then remove it from the heat, skim the foam and fill your jars leaving 1/4 inch headspace.
• Remove air bubbles, wipe the rims clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude.
• Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured.
• Bring it to a boil over medium-high heat for 3 to 4 minutes
• Test to see if it's setting, if not continue to boil for 1 more minute if it is then remove it from the heat and skim off the foam.
• Fill your jars leaving 1/4 inch of headspace and remove air bubbles.
• Wipe the rims, add lids finger tight, and process in a water bath canner for 10 minutes or according to your altitude.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - PLUM JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)