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Categories:Viewed: 3 - Published at: 6 years ago
Ingredients
- 4 cups apple juice (made from about 3 pounds of tart green apples, such as Granny Smith)
- 2 tablespoons loose earl grey tea
- 4 cups sugar
- 3/4 cup slivered almonds
- 1/2 teaspoon almond extract
Method
- Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
- Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
- Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
- Measure 4 cups of juice into the clean cooking pot.
- Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
- Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
- Remove the mixture from the heat and discard the bag of tea.
- Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
- Ladle the hot jelly into sterilized jars.
- I left 1/4 inch head space and processed in a water bath canner for ten minutes.
