Scott’s Spartan Empire Jelly

This recipe yields about 9 half pint/250ml jars.

• 9 half pint jars
• large pot to sterilize and process jars
• cheesecloth/jelly bags

Prepare the apples. Remove stems, remove bottom, cut to about 1″ cube. Do not remove the core nor the skin.

Place apples and 5 cups of cold water in a large pot. Bring to a boil. Reduce heat and simmer for 5 – 10 minutes until the apples have softened up quite a bit.

For reference you can use up to 1 cup of water per pound of apples.

Crush the apples in the pot. Continue to simmer for an additional 5 minutes.

Remove from heat and strain using a jelly bag, cheesecloth, or sieve into a large glass bowl.

Do not press or squeeze. Allow it to strain slowly. Ideally, you will let it strain untouched for 2 hours or overnight.

You need exactly (no more, no less) five cups of juice.

You can speed the process up by using a little additional water but it thins the flavour. I wouldn’t go over 1 additional cup of water.

In a large pot, mix the package of pectin with the juice until fully dissolved.

You must use exactly 5 cups of juice.

Add 1/2 teaspoon of butter or margarine. Bring to a full, rolling boil over medium-high heat.

Add sugar, mix well but not vigorously until dissolved. Whisk lightly if necessary. Return to a hard boil, boil for exactly one minute.

Remove from heat, quickly skim foam.