In article >,
Melba's Jammin' > wrote:

> In article
> >,
> ljp > wrote:
>
> > I'm not very successful making apple jelly. I had a jar that was sweet
> > juice. I decided to boil it some more in an attempt to get it to set.
> > I boiled and boiled. The jelly wouldn't sheet off the spoon. The
> > spoonful popped in the freezer continued to run. Finally, the jelly on
> > the plate set. I poured the jelly into a jar. As it cooled, the jelly
> > turned solid. It is now a really sweet fruit leather
> >
> > I've got two more jars to boil down.
> >
> > What's the trick? This is the second time I made candy -- at least
> > this time it isn't scorched.
>
> What kind of apple juice? Sour apples have lots of natural pectin -- I
> can make a lovely crab apple jelly by boiling sugar and juice. Mostly,
> I use pectin. I'm partial to powdered pectin; liquid delivers a little
> bit softer set, and jelly should be firm.

When I make crab apple jelly I don't have to use pectin. But my
Norlands definitely need it.

With the Norlands, I make apple butter rather than jelly...