How to Can Apple Pear Jelly: A Step-by-Step Guide

How to Can Apple Pear Jelly: A Step-by-Step Guide

h2 How To Can Apple Pear Jelly Step by Step

Are you a fan of homemade jellies? Do you enjoy the process of preserving fruits and creating delicious spreads that can be enjoyed on toast, biscuits, or even as a filling for pastries? If so, you’re in for a treat! In this step-by-step guide, we will take you through the process of canning apple pear jelly from scratch. Get your mason jars ready and let’s dive in!

h3 What You’ll Need:

Before we get started, let’s gather all the necessary ingredients and equipment. Here’s what you’ll need:

– 4 cups of apple juice
– 2 cups of pear juice
– 5 cups of sugar
– 1 package (1.75 ounces) of powdered pectin
– 2 tablespoons of lemon juice

– Large stockpot
– Canning jars with lids and rings
– Water bath canner
– Jar lifter
– Canning funnel
– Spoon or ladle
– Kitchen thermometer
– Clean dish towels or paper towels

h3 Step 1: Prepare Your Equipment and Workspace

Before you begin, it’s essential to ensure that your equipment and workspace are clean and sterile. This will help prevent any contamination that could lead to spoilage or foodborne illness. Follow these steps:

1. Wash your canning jars, lids, and rings with hot, soapy water.
2. Rinse the jars thoroughly to remove any soap residue.
3. Place the jars in a large stockpot, cover them with water, and bring the water to a simmer. Keep the jars hot until you’re ready to fill them.
4. Place the lids and rings in a separate pot of simmering water, ensuring they are fully submerged. Keep them in the hot water until needed.
5. Clean and sanitize your workspace by wiping down countertops and surfaces with a mild bleach solution or disinfectant spray.

h3 Step 2: Prepare the Fruit Juice Mixture

Now that your equipment is ready, it’s time to prepare the fruit juice mixture for your apple pear jelly. Follow these steps:

1. In a large stockpot, combine the apple juice, pear juice, lemon juice, and powdered pectin. Stir well to dissolve the pectin.
2. Place the stockpot over medium-high heat and bring the mixture to a rolling boil, stirring often.
3. Once the mixture reaches a full rolling boil, add the sugar, stirring constantly until it is completely dissolved.
4. Continue to boil the mixture, stirring frequently to prevent burning, until it reaches the gel stage. To test if the jelly has reached the gel stage, you can use a kitchen thermometer. It should read 220°F (104°C), or you can perform the “sheeting” test by spooning a small amount of jelly onto a chilled plate. If it wrinkles when pushed with a finger, it’s ready.
5. Once the mixture has reached the gel stage, remove the stockpot from the heat.

h3 Step 3: Fill and Seal the Jars

Now that your jelly mixture is ready, it’s time to fill and seal the jars. Follow these steps:

1. Take one hot jar out of the stockpot using a jar lifter and place it on a clean dish towel or paper towel. Be mindful not to touch the inside of the jar or the rim, as this could introduce bacteria.
2. Place a canning funnel on top of the jar and carefully ladle the hot jelly mixture into the jar, leaving about 1/4 inch of headspace.
3. Use a clean, damp cloth or paper towel to wipe any spilled jelly off the rim of the jar.
4. Remove a lid and ring from the simmering water and place the lid on the jar, ensuring it is centered. Screw the ring on tightly but not overly tight.
5. Repeat the process with the remaining jars until all the jelly mixture is used.

h3 Step 4: Process the Jars

Now that the jars are filled and sealed, it’s time to process them in a water bath canner. This will ensure that the jars are properly sealed and the contents will be safely preserved. Follow these steps:

1. Fill a water bath canner with enough water to cover the jars by at least 1 inch. You can reuse the water from the stockpot used to sterilize the jars.
2. Place the filled and sealed jars in the canner, ensuring they are fully submerged. Add more boiling water if needed.
3. Bring the water to a rolling boil and process the jars for 10 minutes. Adjust the processing time if you live at a high altitude (refer to altitude adjustment guidelines).
4. After the processing time is complete, carefully remove the jars from the canner using a jar lifter and place them on a clean dish towel or wire rack.
5. Let the jars cool undisturbed for 12-24 hours. During this time, you may hear a popping sound as the lids seal.

Congratulations! You have successfully canned apple pear jelly step by step. Now, you can enjoy your homemade jelly or gift it to friends and family. Remember to label your jars with the date and store them in a cool, dark place for optimal shelf life.

h2 My 2 Cents

Canning preserves is a fantastic way to enjoy the flavors of fruit all year round. Here are a few additional tips to make your apple pear jelly canning experience even better:

– Experiment with flavors: Don’t be afraid to get creative with your fruit juice mixture. You can try adding spices like cinnamon or ginger to enhance the flavor profile of your apple pear jelly.
– Use ripe, quality fruit: The taste of your jelly largely depends on the quality of the fruit you use. Select ripe, flavorful apples and pears for the best results.
– Don’t skimp on the sugar: Sugar not only adds sweetness to the jelly but also acts as a preservative. Be sure to use the recommended amount to ensure safe preservation.
– Safely store and consume: Properly sealed and stored jars can last up to a year or more. However, always check for signs of spoilage before consuming, such as mold or an off odor.

Canning apple pear jelly can be a satisfying and delicious project. Whether you’re a seasoned canner or new to the world of preserving, this step-by-step guide has provided you with all the necessary information to create your own homemade apple pear jelly. Enjoy the process and savor the results!