Apple Jelly/bh&

Title:
Apple Jelly/bh&

Yield:
3 Servings

Categories:
Canning




Ingredients:





          Bh& heritage cookbook-






   Wash 3 pounds tart apples; remove blossom ends and stems. Do not peel or


 core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch oven


 combine apples and enough water to cover (about 5 cups). Cover; bring to


 boiling over high heat. Reduce heat; simmer till apples are soft, 20 to 25


 minutes.


  Strain apples and liquid through jelly bag; measure 4 cups juice. In


 kettle mix apple juice and 3 cups sugar till dissolved. Bring to full


 rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon,


      10    to 12 minutes. Remove from heat; quickly skim off foam. Ladle


 into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with


 metal lids and screw bands. Invert jars; turn upright and cool.


 


 Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)


 on May 28, 1997