1 cup red raspberry juice
2 cup bottled apple juice
5 1/4 cup sugar
1 sure-jell pectin
1/2 tsp butter or margarine
A Recipe for
Apple & Raspberry Jelly
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This Recipe for Apple & Raspberry Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apple & Raspberry Jelly from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
Recipe by: Jo Merrill
Pour juices into a 6-8 quart kettle. Measure sugar into a separate
bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full
rolling boil over high heat, stirring constantly. Quickly stir sugar
into juices and bring the mixture back to a full rolling boil--boil
for 1 minute while stirring constantly. Mixture will rise to within 2
inches of the top of the pan so make sure you stir continuosly.
Remove from the heat and skim off foam with a spoon. Fill jars to
1/8th inch from top. Wipe jar rims then cover with flat lids. Screw
lids on tightly. Use a water bath to finish sealing. Recipe (from
Bonnie Trigg of Oceanside) was a prize winner at the 1994 Del Mar, Ca
county fair.
Serves: 6
Apple & Raspberry Jelly Recipe brought to you by Recipes To-Go