I think I'm running out of things to wax poetic about regarding jelly without sounding like a crazy person. I was thinking about this jelly all day. I couldn't wait to make it. I have no idea what my obsession is about. I have more jelly in the fridge than I know what to do with. Even I know that there is only so much jelly one can eat. Friends are starting to get worried. I complained about Steve's collection of horseradish (three jars!) and he merely pointed to the collection of strange jellies taking over the top shelf. Sigh. There are worse things to obsess over, but that's all in the past now. Moving forward.This recipe is loosely adapted from Christine Ferber's Green Apple and Wild Prune Jelly. Considering there are no green apples or wild prunes in it at all, and her recipe didn't have star anise, I think it's safe to say it's my recipe. I think she'd agree. However, I used hers as a guideline for measurements, which I messed with anyway.
2 1/4 pounds apples, Ida Red preferably
2 1/4 pounds plums, Santa Rosa are so nice
8 1/2 cups of water
2 tbsp. of lemon juice
4 cups of sugar
4 whole star anise
Chop apples into quarters, peel and all, and place in a good heavy pot. Add halved, de-stoned plums and cover with the water. Once this reaches a boil, lower the flame and let simmer for about thirty minutes or so. Fruit will be good and soft. Filter the juice through a sieve. Then filter a second time using a cheesecloth; it's best to do this overnight in the fridge.
Bonus! I ended up with 8 1/2 cups of juice. I froze 4 1/4 for future jelly; and used the other 4 1/4 for this recipe. Take the 4 1/4 cups of juice, add the sugar and lemon juice and bring to a boil. Add star anise. It's a good idea to use a candy thermometer. Bring the temperature up to 220 degrees.
Put the hot liquid into your (already hot) jars and process for ten minutes. This made five half pints.
