Apple Jelly Without High Fructose Corn Syrup

If you love jellies and jams, but are concerned about consuming products with high fructose corn syrup, then you'll be delighted to learn that making apple jelly without high fructose corn syrup is easy and fun. Not only that, but it's also a healthier option, as it doesn't contain any artificial sweeteners or additives that can harm your health in the long run. In this article, we'll show you how to make your own apple jelly without high fructose corn syrup at home, using only a few key ingredients and basic cooking skills.

What is High Fructose Corn Syrup?

Before we dive into the recipe, let's take a moment to understand what high fructose corn syrup is, and why it's often frowned upon by health experts. High fructose corn syrup (HFCS) is a type of sweetener derived from corn starch. It's commonly used in processed foods and beverages, such as soda, candy, and baked goods, as it's cheap and easy to produce. However, HFCS has been linked to a range of health problems, including obesity, diabetes, and heart disease. That's why many people choose to avoid it or minimize their intake as much as possible.

The Benefits of Making Your Own Jelly at Home

Making your own jelly at home has several benefits, besides avoiding high fructose corn syrup. First of all, it allows you to control the ingredients and customize the flavor and texture to your liking. You can use fresh, local apples, and adjust the sweetness and tanginess levels as you wish. Secondly, making your own jelly is a fun and rewarding activity that can boost your creativity and confidence in the kitchen. You don't need any fancy equipment or advanced skills to make jelly at home, and it's a great way to involve your family and friends in the process. Lastly, homemade jelly makes a thoughtful and unique gift that can be enjoyed by everyone.

Ingredients Needed for Apple Jelly without High Fructose Corn Syrup

Now let's get into the ingredients and equipment you'll need to make your own apple jelly without high fructose corn syrup. This recipe yields about 4-5 cups of jelly, depending on how thick you want it to be:

Related Corn

8-10 medium-sized apples, preferably tart or semi-tart (such as Granny Smith, Jonathan, or Honeycrisp)
4 cups of water
2 cups of granulated sugar
1/4 cup of lemon juice
1 packet of powdered pectin (about 1.75 oz)
A large pot
A potato masher or immersion blender
A fine mesh strainer or cheesecloth
8-10 sterilized jelly jars with lids (you can reuse old jars or buy new ones)

Instructions for Making Apple Jelly without High Fructose Corn Syrup

Now that you have all the ingredients and equipment ready, let's start making apple jelly without high fructose corn syrup:

Wash and chop the apples, removing the stems and seeds, but keeping the skins and cores intact. Place the apples in a large pot with 4 cups of water, and bring to a boil.
Reduce the heat to low, and simmer the apples for about 20-25 minutes, or until they're soft and mushy. Stir occasionally with a wooden spoon or spatula.
Remove the pot from the heat, and let it cool down for 5-10 minutes. Using a potato masher or immersion blender, mash the apples into a pulp, making sure to break down any large chunks.
Place the fine mesh strainer or cheesecloth over a clean bowl or measuring cup, and pour the apple pulp into it. Let the juice drip through the strainer or cheesecloth for several hours, or overnight, until most of the liquid has been extracted. Don't press or squeeze the pulp, as this can make the jelly cloudy.
Measure out 4 cups of the apple juice (you may have a bit more or less than this, depending on how juicy your apples were). Pour it back into the pot, and add 2 cups of granulated sugar and 1/4 cup of lemon juice. Stir well to combine.
Bring the mixture to a rolling boil over high heat, stirring constantly. Sprinkle the packet of powdered pectin over the mixture, and whisk vigorously to dissolve any lumps.
Let the mixture boil hard for 1-2 minutes, or until it reaches the gel point. To test for the gel point, dip a metal spoon into the mixture, and hold it horizontally over the pot. If the jelly runs off quickly, it's not ready yet. If it forms a thick sheet or wrinkles when you push against it with your finger, it's done.
Remove the pot from the heat, and skim off any foam with a spoon. Ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, and screw on the lids tightly.
Process the jars in a boiling water bath for 10 minutes, making sure they're fully submerged. Remove the jars with tongs, and let them cool down on a kitchen towel. You should hear a "pop" sound as the lids seal.
Label the jars with the date and contents, and store them in a cool, dark place for up to 1 year. Once opened, store the jars in the fridge, and use the jelly within a few weeks.

Conclusion

Congratulations, you've just made your own apple jelly without high fructose corn syrup! We hope you enjoyed this recipe, and that it inspired you to explore the world of homemade jellies and jams. Remember, making your own jelly is a fun and healthy way to enjoy the flavors of the season, and to share your creativity with others. Feel free to experiment with different fruits, spices, and sweeteners, and don't be afraid to make mistakes. After all, that's how new recipes are born!