Part way through making applesauce, I decided to make some Apple Jelly … then I thought I’d add some garlic, fresh rosemary and course-ground black pepper to a few jars to use as a basting sauce on grilled/roasted chicken or pork. It tastes amazing! Lots of apple and garlic flavor with just a hint of the rosemary and pepper. Perfect.
5 lbs. *apples, quartered (do not peel or core)
3-4 cups water
7 cups sugar
1 pkg. Sure-Jell (powdered pectin)
* How much water to use is not an exact science, since some varieties of apples are much more juicy, and even the same variety varies depending upon the weather. Honey Crisp, Delicious and Gala, for example, tend to be juicy/ watery; while most baking apples, like Rome, tend to be drier and require more water.