Eventually we came to the end of the stash (although there is still *one* more pie in the freezer) except for a pint jar of juice. I was pining for the rich, caramelized flavour of my Roasted Apple Butter by then (it just doesn't taste the same with storebought fruit) and decided what better to do than highlight the hints of Autumn in a jelly? With the help of dark brown sugar, maple syrup and organic Pyure stevia along with spicy cinnamon, the juice turned from pale and plain to a brew similar to mulled cider. I relied on the low-sugar setting power of Pomona's pectin (definitely my favourite pectin!) for the "heavy lifting" of the gel, and while I kept one half-pint jar in the fridge for immediate enjoyment I canned the other one for later. I have a feeling that it will disappear before we know it - a sure "toast" to successful preserves!
Flavourful Brown Sugar - Apple Jelly
Makes 2 cups, 16 (2 tbsp) servings
2 cups unsweetened apple juice
1 tsp calcium water (from Pomona's)
½ tsp cinnamon
¼ cup Pyure Bakeable Blend Stevia (or granulated sugar)
2 tbsp maple syrup
¼ cup brown sugar
2 tsp Pomonas Universal Pectin
- In a pot, combine the juice, calcium water, cinnamon, Pyure and maple syrup.
- Bring to a boil, stirring constantly.
- Combine the brown sugar and pectin and add to the boiling mix in the pot.
- Stir vigorously for 2 minutes then remove from heat.
- Fill jars, seal and process in a waterbath for 10 minutes.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 2.5 mg
Total Carbs: 9.9 g
Dietary Fiber: 0.0 g
Protein: 0.0 g