Apple jelly/bh&g

Yield: 3 Servings

Measure Ingredient
\N \N 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 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 ½ inch of top. Wipe rims. Seal with metal lids and screw bands. Invert jars; turn upright and cool.

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