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Apple
Jelly
Ingredients
- 3 1/2
quarts tart, ripe apples
- 7 1/2
cups granulated sugar
- cold
water
Method
Do not peel or core
apples; remove stems and leaves and cut in small pieces. Add 3 cups
of water; bring to a boil, cover and simmer 10 minutes.
Crush apples, cover and simmer 5 more minutes.
Place in a jelly cloth or bag and squeeze out juice.
Strain this juice once more in a jelly bag WITHOUT SQUEEZING. Measure
5 cups of juice into a large saucepan; add sugar and mix well. Bring
to boil over high heat, stirring constantly, until jelly point; remove
from heat. Skim quickly and spoon carefully and quickly into hot
sterilized jars; seal.
Yield: 3 (8 ounce
jars)
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