Title: Apple jelly/bh&g
 Categories: Canning
      Yield: 3 Servings
 
           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 1/2 inch of top. Wipe rims.
  Seal with metal lids and screw bands. Invert jars; turn upright and
  cool.