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1
Whisk the Genugel into the cold water first, then add to syrup.
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2
Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.
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3
Boil all ingredients to 217.
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4
5 degrees F.
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5
(Some people go to 219, but that makes unnecessarily hard jelly and wastes more content).
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6
Here is the tricky part- The objective is to make clear jelly in the jar.
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7
Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly.
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8
It will still taste fine, but won't look as good.
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9
It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer.
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10
First, skim off the surface foam as minimally as possible.
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11
A lot of waste can occur at this point.
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12
Second, have a cup or ladle large enough to fill each clean jar with ONE pour.
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13
If you have to go back and add more to fill the jar, you will have air bubbles and layering.
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14
Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees.
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15
Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly.
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16
Yield is low and many people don't think it's worth the syrup or the trouble.
