Blush Apple Almond Jelly
4 cups apple juice (about 4 pounds apples, peels & cores and 3 cups water)
2 tablespoons lemon juice
3 cups sugar
1/8 tsp almond extract
1/4 - 1/2 cup maraschino cherry juice (if you want the blush color)
Certo liquid pectin packet **if needed (the more tart the apples the higher in pectin but, if you are having problems getting your jam to set add pectin.)
Yield: About 4 to 5 half-pint jars
To prepare juice. Select about one-fourth under-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not peel or core. Add cherry juice to pot, cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Use a colander and cheesecloth or jelly bag to extract the juice (do not press on the pulp bag/jelly bag or your jelly will turn cloudy).
To make jelly. Measure apple juice into a large pot. Add lemon juice and sugar and almond extract, stir well. Boil over high heat to above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. *Certo Liquid Pectin is added after the sugar is cooked down - it is a great pectin to use to save your jelly if its not gelling!!
Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch head-space. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 mins *adjusting time to your local altitude/regulations.
Recipe Adapted from: National Center for Home Food Preservation
Photos by: Diane Baker for Canning and Cooking at Home