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Two-For-One CERTO® Apple Jelly AND Spiced Apple Butter

Prep Time
1
hr.
Total Time
1
hr.
30
min.
Servings

9 (1-cup) jars jelly and 11 (1-cup) jars apple butter or 320 servings, 1 Tbsp. each

HERE ARE TWO RECIPES IN ONE! Sugar and pectin are added to separate pots of fresh apple juice and pulp to produce jars of BOTH apple jelly and butter.

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What You Need

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Make It

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  • Remove stems and blossom ends from apples. (Do not peel or core apples.) Cut apples into small pieces; place in saucepan. Add water. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 10 min. Crush fruit with a hand masher; cover. Simmer an additional 5 min., stirring occasionally. Place two layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8-qt. saucepot. Set juice aside for Apple Jelly.
  • Press pulp through sieve. Measure exactly 5 cups prepared pulp into another 6- or 8-qt. saucepot. Set pulp aside for Spiced Apple Butter.
  • Apple Jelly

  • Mix 7-1/2 cups of the sugar into juice in saucepot. Add 1/2 tsp. of the butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 1 pouch of the pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle imeediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
  • Spiced Apple Butter

  • Mix remaining 7-1/2 cups sugar and the spices into fruit pulp in saucepot. Add remaining 1/2 tsp. butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining pouch of pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • 9 (1-cup) jars jelly and 11 (1-cup) jars apple butter or 320 servings, 1 Tbsp. each

Nutritional Information

Serving Size 9 (1-cup) jars jelly and 11 (1-cup) jars apple butter or 320 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from my kids and i liked it very much we plan to make it again i also made some for my sisters and my... my kids and i liked it very much we plan to make it again i also made some for my sisters and my mother and some of my church friends some liked others said it was good and others didn't care for this jelly and butter but as long as my husband and kids like it i'll keep on making your recipes thank you for your help in the kitchen
Date published: 2002-10-24
Rated 5 out of 5 by from This is my family's very favorite Certo recipie. This is my family's very favorite Certo recipie. It is truly delicious - flavorful jelly and rich apple butter. A winner!
Date published: 2006-05-30
Rated 3 out of 5 by from VERY TASTY ON ENGLISH MUFFINS! VERY TASTY ON ENGLISH MUFFINS!!
Date published: 2002-10-22
Rated 3 out of 5 by from my kids like it my kids like it
Date published: 2002-10-20
Rated 4 out of 5 by from
Date published: 2002-10-19
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