Apple Jelly and God with a Recipe 8/15/13

Good Morning,

I am starting my day with a big cup of Door County Totally Nuts Coffee. Sometimes you just have to be a little nutty first thing in the morning.

I am watching my apple trees and how heavy the branches are as the fruit gets larger and the apples are ripening. I recall posting a picture of the apple blossoms earlier this year. The season is changing. I do enjoy the fruit from the labor of our work. We make apple sauce, pie filling, and jelly. Each one is good and I enjoy them all. But some how I always lean toward the jelly. It always tastes so good on a piece of toast in the middle of winter on a Saturday morning.

So how do we tie in a devotional to jelly? Here's the way. You see the toast is always good to eat, but adding my favorite jelly turns it into more than a breakfast it also becomes a treat. It also satisfies my desire for something sweet to eat. Each day is just a day until we add being a blessing to others to our day. We start each day and in many instances the day goes by as being nothing special. But when we add to our prayers "Dear Lord make me a blessing to someone today" we add a dose of spiritual sugar to our lives. When you spread joy to others you can't help but be cheerful yourself. It's like watching a little kid eat a jelly sandwich. Much of it goes in their mouth but usually much of it ends up on their hands or elsewhere. But they are happy in the goo. And we know how the goo can end up everywhere. How about taking the chance on spreading the joy of being a blessing to someone today? It could just spread around as easy as jelly.

Proverbs 11:25 25 The generous soul will be made rich, And he who waters will also be watered himself.

God bless,
Marty

APPLE JELLY

Ingredients

Original recipe makes 100 servings                    

Makes servings USMetricAdjust Recipe (Help)

• 3 1/2 pounds apples, cored and diced
• 3 cups water
• 7 1/2 cups white sugar

• 1/2 teaspoon butter (optional)
• 1 (2 ounce) package powdered fruit pectin                                                    

                

 

Directions

1. Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
2. Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
3. Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.