On Saturday, we joined in on the family tradition and helped with the fall cider pressing! About 4 families get together with their apple crops, and everyone helps with the pressing. It only took us about 3 hours to get 90 gallons!! Then we all sat down to a taco lunch, and took our juice home for canning - we brought home 25 gallons. Kathy let me take about 7 gallons home, including a 'raw' gallon for making jelly. She said that fresh-pressed-cider jelly is delicious, and I could just look up the regular apple jelly recipe and use that.
Well guess what? No regular Ball apple jelly recipes are available. With the advent of their new Jam Maker, now most of the basic recipes have been re-written for that! Of course, you can probably still use the old method with the new recipes, but I'm not a master jelly maker, and I wasn't sure if the amounts would be the same whether using the machine or doing it by hand.
They do have their pectin calculator online, so I used that to get my amounts. So here I have the recipe from the Pectin Calculator, written out nice and neat for future reference. I'm presuming that it would be the same as the Original Ball Canning Apple Jelly Recipe, using pectin to thicken (not the boil-to-gel method)
|For every 2 (8 oz) half pints, you will need:||Traditional||Reduced Sugar|
|juice||1 1/2 cups||1 1/2 cups|
|2 Tbsp||2 Tbsp|
|Granulated sugar||1 2/3 cups||1 cup|
Apple Cider Jelly
(this is a 5x batch which should yield 10 half-pints or 5 pints)
7.5 C fresh pressed apple cider (or store bought cider or juice)
5 C sugar (this is reduced sugar since our cider was very sweet. Use up to 8C sugar if necessary)
10 T Classic Pectin
Since our cider was already pressed, we start with a juice measurement. If you have whole apples, you'll need to look up how to prepare them to get juice.