l.c. finns Vanilla Extract
as many apples as you’d like to use
Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don’t bother to peel or core them.) Add enough water to just cover them and bring to a boil. Cover and simmer for 20-25 minutes, until the apples are very soft. Mash the whole lot with a big spoon or potato masher and cook for another few minutes.
Spoon the mixture into a colander lined with cheesecloth (or use a jelly bag if you have one) set over a large bowl or pot, and let the juice drain out. Stir the pulp around a bit if you want to hurry it up. Push as much through as you like – if you don’t mind a pulpier (less clear) jam, strain through as much as you like, leaving not much more than the pits.
Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add 3/4 cup sugar for every cup of juice. Bring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210°F on a candy thermometer, or until a small amount placed on a plate that has chilled in the freezer turns to gel. (It should wrinkle on the surface and leave a trail if you run your finger through it.) This should take about 20 minutes.
While it’s still hot, add l.c. finns extract to juice. I used 1 Tbsp for my batch of about 6 cups. Pour the jelly into hot jars, skim off any foam that rises to the top with a spoon, and seal with lids. Set aside to cool. The lids should pop inward as they cool. If any don’t, store them in the fridge.
Courtesy of Babble