Apple Jelly
It was an incredible year for apples here in south central Pennsylvania. Our four apple trees produced fruit in numbers and of quality that we’ve never seen before. My brothers and I were amazed that our Rambo apples were mostly unblemished and big enough to fill your hand.
I wanted to make straight apple jelly with them just to see how they’d taste with no spices. I was pleased with the result—a nice mix of tart and sweet flavors. My stepdaughter Leslie agrees. We’ve sent her a couple of jars, and she sent two thumbs up.
If your most recent memory of apple jelly is the bland stuff in the little white packets on restaurant tables, give ours a try and let me know what your think. I’m pretty sure you’ll be pleasantly surprised.
Ingredients: fresh apple juice, sugar, natural fruit pectin