January is Wheat Bread Month, Slap some Easy Homemade Apple Jelly on it!

As if we needed an excuse to eat jelly, January has offered up the perfect reason! Yep, I just found out that January is Wheat Bread Month, all month!  So you know what to do!  

Break out the jars of summer goodness you canned and toast up some wheat bread!  Slather that puppy with butter and your favorite flavor of jam or jelly and celebrate the Wheat Bread! 

The best part about this news is that each day in January is an excuse to have a new flavor! lol...

What's that you say?  you don't have any jelly canned up?  

Well here is your home remedy!  An easy apple jelly recipe to make so that you won't have to eat plain wheat bread this month. 😜

 

 Easy Two Ingredient Apple Jelly

Ingredients

• 4–6 cups apple juice (about 6 pounds of apples)
• 3 cups honey or 4–6 cups of sugar

Instructions

Juice your apples:

1. Wash apples and remove the stems, any damaged areas and blossom ends. 
2. Cut into quarters or slices with peels on.  (you need the peels for the pectin)
   
3. Place apples in a non-reactive heavy bottom stockpot (not aluminum) and add water to halfway cover the apples. 
4. Cook stirring occasionally, until the fruit is soft.

 To strain the juice:

1. Place cooked apples into a colander lined with cheese cloth and let the juice drip through to a bowl under the colander. Or you can use a jelly straining bag.
2. If you want a clear jelly, don’t squeeze or mash the apples to hurry it along – just let it drip.

Measure out your juice and sugar.

Use

• 1/2 cup honey for every cup of juice – or
• 3 cups of sugar for every 4 cups of sweet apple juice – or
• 4 cups of sugar for every 4 cups of tart apple juice 
  

Cooking and canning the apple jelly.
 

Place juice and sweetener into a large pan and mix well. The jelly will boil up and foam a great deal during cooking so you really need a large pan!

Cook at a high boil, stirring constantly, until the gelling point is reached 220°F  104°C using a thermometer or use the plate test: a spoonful of jelly on a plate and run your finger through it, if it leaves a clear path without trying to run together it is at gel stage.

Ladle jelly into seven 8oz sterilized jars leaving 1/4″ headspace and process for 10 minutes in water bath canner and let sit overnight to cool. 

Note: if you want to skip the canning part you can store your jelly in the freezer for several months.

 

Now you are ready to toast your wheat bread and enjoy jelly you made yourself!  It really tastes so much better than store bought jelly, so don't cheat!  

 

And for your cute little jars I created a special label just for apple jelly! 

 

Buy it HERE