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Cooked Light Apple or Crabapple Jelly - CERTO Light Crystals
Cooked Light Apple or Crabapple Jelly - CERTO Light Crystals

Cooked Light Apple or Crabapple Jelly - CERTO Light Crystals

3 Review(s)
Cook Minutes 25 Hr
Prep : 1 Hr Cook: 24 Hr
Never made homemade jelly? Give our CERTO recipe a try - you can use this recipe for either apple jelly or crabapple jelly.
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128 Servings
Servings
Original recipe yields 128 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups prepared juice (buy about 6 lb./2.7 kg tart apples or crabapples)
6 cups water
1 box Certo Light Pectin Crystals
4-1/2 cups granulated sugar, divided
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How do I make it ?
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Step 1
Remove blossom and stem ends from apples. Finely chop unpeeled apples; place in large saucepan. Stir in water. Bring to boil; cover. Simmer 10 min. Crush apples; simmer, covered, additional 5 min. Place prepared apples in jelly bag; hang and let drip into bowl until dripping stops. Press bag gently to remove any remaining juices. Measure exactly 6 cups prepared juice into large saucepan. Combine pectin crystals and 1/4 cup sugar; stir into prepared juice.
Step 2
Bring to boil on high heat. Stir in remaining sugar. Return to boil; cook 1 min. Remove from heat. Stir and skim 5 min.
Step 3
Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
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Keeping it Safe
It's important to use sterilized jars and lids and clean utensils when preparing cooked jellies.
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How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the juice mixture in saucepan.
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If You Don't Have a Jelly Bag
If you don't have a jelly bag, you can use cheesecloth instead. Stack 3 layers of cheesecloth, then moisten with water. Place prepared fruit on centre of cheesecloth, then gather cheesecloth at top and tie closed with kitchen string. Hang and let prepared fruit drip into bowl as directed.
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Food Facts
Cooked jellies can be stored unopened on the shelf for up to 1 year. After opening, refrigerate and use within 3 weeks.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
35
Calories From Fat
0
% Daily Value
Fat 0 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 0 mg
0 %
Carbohydrate 9 g
Fibre 0 g
Sugars 7 g
Protein 0 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
0 %
Servings
8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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