Apple
Jelly
4 c. apple
juice (about 3 lbs. apples and 3 c. water)
2 T. lemon
juice 3 c. sugar
To prepare
juice: Select about one-fourth firm ripe and three-fourths fully ripe tart
apples. Sort; wash; and remove stem and
blossom ends; do not pare or core. Cut
apples into small pieces. Add water;
cover; and bring to a boil on high heat.
Reduce heat and simmer for 20 to 25 minutes, or until apples are
soft. Extract juice.
To make
jelly: Measure juice into a large sauce pot.
Add lemon juice and sugar and stir well.
Boil over high heat to 8 degrees above boiling point of water, or until
jelly mixture sheet from a spoon. Remove
from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaivng
quarter inch head space. Adjust
caps. Process 5 minutes in boiling water
bath. Yield: about 4 half pints.
Spiced
Apple Jelly
Follow recipe for Apple Jelly. Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.
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