Wine Country Weddings Magazine

• Wash and quarter the whole apples. Do not peel or core.
• In a heavy pot, cover with 6 1/2 cups water, and simmer 1/2 hour on low heat until the apples are soft and pulpy. Strain the mixture through a boiled jelly bag.As an alternative you can take layers of cheesecloth doused in boiling water and wrung out.This process of straining will take several hours. Refrain from pressing or squeezing which will cloud the juice. Strain the juice a second time using the above method, pour into a bowl and refrigerate overnight.
• Measure 4 1/2 cups of the juice into the pot, scooping the juice from the top of the bowl to avoid any sediment at the bottom. Add the sugar and lemon juice to the pot and gently heat the mixture to dissolve the sugar. Prepare your tea by adding 8 ounces boiling water to the tea and letting it steep for 3 minutes. Before adding the tea to the pot, bring the mixture to a boil and cook it nearly to the jelling point. Add the tea and return the mixture to a boil. Boil to the jelling point (220F) and remove from heat.
• Ladle the hot jelly into your sterilized jars and process in a water bath canner.
• Label with a WCWM free printable!

Contributed by Wine Country Weddings Magazine DIY Contributor Alex Michael May & Photography by Leslie Grow.