Apple Jelly Bh&G Recipe

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Apple Jelly Bh&G Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Apple Jelly Bh&G

 

Ingredients

1 bh&g heritage cookbook-



 

Preparation

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.

 

 

Servings: 3

 

 

 

 


 

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