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Apples, Apples, and more Apples! | Print |

Fulton County Cooperative Extension offers apple canning and preserving advice

Georgia apple season in here!   This means it’s time to make canned apples and make apple jellies and preserves. According Menia Chester, Director of Fulton County Cooperative Extension, creating a delicious apple dish is a project the entire family will love.

To create your apple “masterpiece”, you must have the proper ratio of fruit, pectin (assists in gel creation), acid (needed for gel formation and flavor) and sugar (serves as the preservative for the product) or successful jellied products. Fruit low in acid or pectin may need additional acid or pectin added to ensure a proper gel formation.

According to Ms. Chester, the most common questions regarding how jellies, jams, fruit preserves, and fruit butters made have equally common responses:

  1. Jelly is usually made by cooking fruit juice with sugar.
  2. Jams are made by cooking crushed fruit or chopped fruit with sugar.
  3. Preserves are small, whole fruit or uniformly sized pieces in thick slightly gelled sugar syrup.
  4. Fruit butter.   Fruit butters are made by cooking fruit pulp with sugar to a thick spreadable consistency.  
  5. Can they be canned by using the boiling water method? Yes
  6. If I do not have a boiling water canner, may I use a deep cooking pot?   Yes, you must make sure that you have room for one to two inches of water above the tops of the jars and a close fitting lid.
  7. How long may I store jellied products? It is recommended that you make as much as you will use so that you will not have jars of product in storage over a year as the flavor and quality begins to decline within a few months.
  8.  
  9. JELLY RECIPE (4 or 5 half-pint jars)

4 cups apple juice (about 3 pounds apples and 3 cups water)

2 tablespoons lemon juice, if desired

3 cups sugar

To Prepare Juice:

Select about 1⁄4 firm-ripe and 3⁄4 fully ripe tart apples. Sort, wash and remove stem and blossom ends; but do not pare or core. Cut apples into small pieces. Add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes or until apples are soft. Extract juice (see Making Jelly). (Recipe courtesy of UGA Extension Specialists)

To MAKE JELLY

Sterilize canning jars. Measure apple juice into a saucepot. Add lemon juice and sugar and stir well. Boil over high heat to 8° F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot canning jars, leaving 1⁄4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

For more information on canning and preserving foods contact Fulton County Cooperative Extension at 404-332-2400.

 

 
 

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