Last updated 6/12/2012 1:04:25 AM. Recipe ID 28892. Report a problem with this recipe.
Title: Apple jelly/bh&g
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
Didn't find the recipe you were looking for? Search for more here!