Quote:
Its really easy:
6 cups chopped apples (pretty small, but not mush)
1/2 cup water
1/4 tsp cinnamon
Juice of 1 lemon
1 package dry pectin
2 cups brown sugar
3 cups of white sugar
Boil until setting point, ladle into sterilzed jars and water bath for 10 minutes.
Mmmmm...thanks. By boil to the setting point, do I disregard sure jells direction to boil for one minute...and do the spoon drip thing?
That is fine too... Out of habit I boil mine until it hits 220 degrees which is the setting point temp for jams/jelly at sea level. But long as you follow the pectin directions you should be fine too.
Its really easy:
6 cups chopped apples (pretty small, but not mush)
1/2 cup water
1/4 tsp cinnamon
Juice of 1 lemon
1 package dry pectin
2 cups brown sugar
3 cups of white sugar
Boil until setting point, ladle into sterilzed jars and water bath for 10 minutes.
Mmmmm...thanks. By boil to the setting point, do I disregard sure jells direction to boil for one minute...and do the spoon drip thing?
That is fine too... Out of habit I boil mine until it hits 220 degrees which is the setting point temp for jams/jelly at sea level. But long as you follow the pectin directions you should be fine too.
