Two-For-One CERTO Apple Jelly AND Spiced Apple Butter – a delicious recipe with fully ripe apples, water, sugar, butter, pouches, ground cinnamon. Easy to follow and perfect for any occasion.
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Remove stems and blossom ends from apples.
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(Do not peel or core apples.)
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Cut apples into small pieces; place in saucepan.
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Add water.
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Bring to boil on medium-high heat.
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Reduce heat to low; cover and simmer 10 min.
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Crush fruit with a hand masher; cover.
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Simmer an additional 5 min., stirring occasionally.
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Place two layers of damp cheesecloth or jelly bag in large bowl.
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Pour prepared fruit into cheesecloth.
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Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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Press gently.
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Measure exactly 5 cups juice into 6- or 8-qt.
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saucepot.
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Set juice aside for Apple Jelly.
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Press pulp through sieve.
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Measure exactly 5 cups prepared pulp into another 6- or 8-qt.
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saucepot.
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Set pulp aside for Spiced Apple Butter.
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Apple Jelly Mix 7-1/2 cups of the sugar into juice in saucepot.
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Add 1/2 tsp.
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of the butter to reduce foaming.
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Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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Stir in 1 pouch of the pectin.
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Return to full rolling boil and boil exactly 1 min., stirring constantly.
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Remove from heat.
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Skim off any foam with metal spoon.
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Ladle imeediately into prepared jars, filling to within 1/4 inch of tops.
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Wipe jar rims and threads.
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Cover with two-piece lids.
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Screw bands tightly.
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Place jars on elevated rack in canner.
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Lower rack into canner.
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(Water must cover jars by 1 to 2 inches.
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Add boiling water, if necessary.)
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Cover; bring water to gentle boil.
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Process 5 min.
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Remove jars and place upright on a towel to cool completely.
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After jars cool, check seals by pressing middles of lids with finger.
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(If lids spring back, lids are not sealed and refrigeration is necessary.)
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Spiced Apple Butter Mix remaining 7-1/2 cups sugar and the spices into fruit pulp in saucepot.
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Add remaining 1/2 tsp.
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butter to reduce foaming.
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Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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Stir in remaining pouch of pectin.
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Return to full rolling boil and boil exactly 1 min., stirring constantly.
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Remove from heat.
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Skim off any foam with metal spoon.
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Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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Wipe jar rims and threads.
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Cover with two-piece lids.
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Screw bands tightly.
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Place jars on elevated rack in canner.
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Lower rack into canner.
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(Water must cover jars by 1 to 2 inches.
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Add boiling water, if necessary.)
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Cover; bring water to gentle boil.
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Process 10 min.
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Remove jars and place upright on a towel to cool completely.
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After jars cool, check seals by pressing middles of lids with finger.
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(If lids spring back, lids are not sealed and refrigeration is necessary.)
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 cups prepared juice and 5 cups prepared fruit (buy about 4 lb. fully ripe apples or crab apples), 6-1/2 cups water, 15 cups (6-1/2 lb.) sugar, divided, measured into separate bowls, 1 tsp. butter or margarine, divided, and more.
Yes, Two-For-One CERTO Apple Jelly AND Spiced Apple Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.