Tips for making apple jelly

1. Don’t worry if your “apple juice” (strained water and juice from cut apples) is cloudy. It will clear up a lot as it boils off. Be sure to skim the foam – that helps too.

2. Take the juice and sugar up to a hard boil, not a simmer, or you will be boiling it for an hour.

3. Do not leave the stove when it is at a hard boil because if it boils over you are going to have hardened/burned apple jelly on your ceramic stove top and it is horrible to clean. Really, really stinking horrible.

4. Prep your jars and lids first because when it’s time to go, you don’t have a second to waste.