Thanks to plentiful spring rain, good pollination and just enough warmth, we had a good year for apples. I call this jelly “Backyard Apple” because we don’t know what type of apple it is. All we know is that Dad planted it in the backyard decades ago.

 

In years like this, it produces hundreds of medium size tart/sweet apples with a rosy skin that imparts a soft pink hue to the juice. The apples are high in pectin. I know because the first batch I made set before I could get it all in jars. This jar is from the second batch, in which I used half the pectin. It turned out clear, light and lovely. Perfect on a toasted English muffin on a chilly morning.

​

Ingredients: apple juice, natural fruit pectin, sugar