apple jelly & apple butter

• cut apples in 8 pieces and lemons in 4 (use organic fruits if you can, wash well, keeps the skins, seeds, cores of all the fruits for the pectin) and place in a large pot with 2 cups of water and cook covered over low heat until the apples release their juice and break down, stir occasionally to prevent sticking and burning (about 1 hour)
• remove from heat and place the soft mixture in a cheesecloth in a sieve or strainer and let sit for 1-2 hours, then press to extract the remaining juice and purée

note : after pressing and extracting, the remaining skins, seeds, peels, etc. had a total weight of approximately 500 grams (with probably 500 grams less due to water evaporation from the initial total of 2kg of apples and 200 grams of lemons) because the final weight of purée and juice was almost 1 kg

• discard the pressed solids and use a cheesecloth over a strainer again to filter the juice from the thicker purée for 1 hour

note: my resulting weights were 600 grams of cloudy juice (500 grams for the apple jelly and 100 grams for the apple butter) and 200 grams of thicker purée to be used for the apple butter

• to make the apple jelly, weigh the filtered juice (save 100 grams for the apple butter) and add an equal amount of granulated sugar in a casserole and cook at medium-high heat for at least 15 minutes, while stirring

note : I was able to extract 600 grams of apple juice, I used 500 grams for the jelly and saved 100 grams of juice for the apple butter)  and I added 500 grams of granulated sugar to the 500 grams of juice

• cook at medium-high until it reduces to half and add add the rose water and apple brandy (both are optional) until desired thickness and remove froth with a skimmer

note : to test the thickness, using a small plate in the freezer, place a spoonful of the hot apple jelly on the cold plate and wait until it solidifies (this will resemble the final consistency of the jelly), if satisfied, remove from heat

• transfer the hot apple jelly to sterilized jars and turn upside down until they cool and then store upright in a cool place

* I was able to make 500 grams or 2 jars of 250 grams each

• for the apple butter
• weigh the apple purée and apple juice (I had 200 grams of purée and 100 grams of saved juice)
• in a casserole, combine 100 grams of juice with 100 grams of granulated sugar (the sugar represents 1/3 of the total weight of the purée and juice) and cook at medium-high heat until the sugar has dissolved
• then boil for 5-7 minutes until it starts bubbling and becomes thicker and darker
• add the apple purée, vanilla extract, brandy and salt and cook for another 5-7 minutes at med-high heat
• then add the butter (100 grams is good but I prefer 150 grams which represents ½ the total weight of the apple purée and juice) and whisk and cook for 5-7 minutes until well blended and smooth
• pour the apple butter into 2 sterilized jars, turn upside down until cooled and then store upright in the refrigerator

* I was able to make 500 grams or 2 jars of 250 grams each