Mama's apple jelly

24 ounces

Ingredients

Quantity Ingredient
4 pounds Tart apples
4 cups Water
Sugar

Directions

Wash and Quarter apples without paring or removing the cores. Place in kettle, add water, cover and cook slowly until fruit is tender, 20 to 25 minutes. Pour into jelly bag and let drip. Use pulp for apple butter or add water again and extract juice a second time. Combine this second extraction with the first or use seperately. For each cup of juice use ¾ cup sugar. Cook only 3 to 4 cups of juice at a time.

Heat juice to boiling, add sugar gradually and boil rapidly until mixture gives test for jelly. Skim and pour into sterile jars. Seal with parrafin. Makes 4 (6 oz) glasses. VARIATIONS: MINT: Wash and mince 2 cups mint leaves. Add ½ cup water and ½ cup sugar. Let stand several hours. Heat to boiling and strain. Color 4 cups of apple juice prepared as for apple jelly with green food coloring, cook and when near the jellying point add 1 or 2 tablespoons of the mint juice. Finish cooking, skim, pour into sterile jars and seal.

ROSE GERANIUM or LEMON VERBENA: Add 1 leaf to juice for every cup of sugar used in apple jelly. Add leaf when juice is nearly at jellying point. Remove leaves when jelly is cooked.

Submitted By KATHRYN CONE On 07-09-95

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