In hand to help me: A new recipe, proper cookable pectin, and a single sentence piece of advice emailed from my dad:
A whisk would be better than a wooden spoon.
- 3 c unsweetened apple juice
- 4 T pectin
- 1 t butter
- 2 c white sugar
- 1 1/3 c light brown sugar (not packed)
- 3/4 t cinnamon
- 1/2 t nutmeg
In a large pot, over medium-high heat, whisk pectin into apple juice until it is completely dissolved. Add butter.
Bring the mixture to a boil. This will take somewhere from 5-10 minutes. Once it boils, whisk in sugars and spices.
Return the mixture to a roiling boil. Allow to boil for 3-5 minutes, stirring often.
To test if the jelly is ready, dip up a spoonful of jelly using a metal teaspoon. Allow the spoonful to come to room temperature (this doesn't take long). If the mixture thickens to a jelly consistency that you like, then it's ready to can. If not, then boil for another few minutes, stirring constantly.
Remove the mixture from the heat and pour into jars to either preserve, refrigerate or freeze.
The jelly will stay good for:
- 1 year if preserved
- 1 year if frozen
- 3 weeks if refrigerated