Recipe - Apple Jellybh And G

Bh&g 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 10quart 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 One half inch of top. Wipe rims. Seal with
metal lids and screw bands. Invert jars; turn upright and cool.

Posted to MMRecipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)
on May 28, 1997