4 cup apple juice (takes about 3 pounds a, pples and 3 cups
2 tbsp strained lemon juice, if desired
3 cup sugar
A Recipe for
Apple Jelly
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This Recipe for Apple Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apple Jelly from the recipe cookbook of Recipes-to-go (Fruit)
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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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. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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To prepare juice: Select about one-fourth firm-ripe and three-fourths
fully ripe tart apples. Sort, wash, and remove stem and blossom
ends; do not pare or core. Cut apples into small pieces. Add water,
cover and bring to boil on high heat. Reduce heat and simmer for 20
to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure apple juice into a kettle. Add lemon juice and
sugar nd stir well. Boil over high heat to 8 degrees above the
boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly. Pour jelly immediately into
sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.
From: The Ball Blue Book Shared By: Pat Stockett
Serves: 3
Apple Jelly Recipe brought to you by Recipes To-Go