Baker Carl Antholz shares a recipe for preparing homemade jelly.
Ingredients:
apples
7 cups juice
1 pkg. pectin
9 cups sugar
Preparation:
Cut up the apples into large diced pieces. Bring a pot of water to a boil and and add the apple chunks. Let this simmer for a long time, until all of the flavor has left the apple chunks and been transferred to the water. Taste to determine if this has happened.
Cool the juice and place in the refrigerator to enhance the color of the juice, you prefer. The longer the skin sits, the darker the color will be. You can leave it in the refrigerator for up to three days.
Add a packet of pectin to the juice and bring to a boil, stirring the entire time. Skim off any excess foam from the top to ensure that the jelly is clear.
Add the sugar all at once. Whisk and bring to another boil for approximately one minute. Turn off the stove and pour the jelly into sterilized jars. This can be accomplished by just placing the jars in the dishwasher.
Leave 1/8-inch at the top of the jars. Place a lid on top with a magnetic rod. The lids must also be sterilized. Place them ready in simmering, but not boiling, water. Screw the ring on the jars. It will take between 15 minutes and hour for the jars to seal. When the button has retracted, this means the jars are sealed. Do not use if the jar does not seal. Jars can be stored in the cupboard for up to one year, or you can use them right away.
Guests Carl Antholz
Culinary Expert / Baker, Kitchen Window
3001 Hennepin Ave S.
Minneapolis, MN 55405
Phone: 612-824-4417
Website:
www.kitchenwindow.com Also in this Episode
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