Ingredients
Equipment
Method
- Place apples in a large pot and cover with 6 cups of water.
- On high heat, boil the water and let the apples simmer for about 30 minutes until soft. Once soft, transfer to a blender.
- Wet a large cheesecloth and fill it with the cooked apples and water. Hang the cheesecloth over a large bowl and let drip until all the liquid has drained. Allow the juice to strain overnight.
- The next day prepare the canning jars.
- Measure out 4.5 cups of the strained juice. Add the apple juice to a large pot along with the sweetener and lemon juice.
- Bring to a boil for about 10 minutes. Carefully skim off any excess foam.
- While the apple juice is boiling, add 1 tbsp of Earl Grey tea leaves to 1 cup of boiled water and steep for 3 minutes.
- Once the juice has boiled, add in the steeped tea and 1 package of Bernardin No Sugar Needed Fruit Pectin, 49-g. Continue to boil until temperature reaches 218°F.
- When the jelly reaches temperature, immediately pour it into the canning jars, seal and process in a water bath for 5 minutes.
- Tip: To test to see if your jelly has set, place a small 1 tsp of jelly onto a plate and freeze for 1-2 minutes. If the edges start to jell, then your jelly is ready. If not, continue boiling for a few minutes and repeat the process.
- Enjoy!
Notes
Nutrition Information (Per Tbsp):
- 25 Calories
- 6.5g Carbohydrates
- 0.0g Fiber
- 0.0g Fat
- 0.0g Protein