Green Apple Jelly Recipe

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Green Apple Jelly Ingredients

4 lb green apples
3 cup water
1/2 cup lemon juice
1 sugar

A Recipe for
Green Apple Jelly

One cannot think well, love well, sleep well, if one has not dined well.
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This Recipe for Green Apple Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Green Apple Jelly Recipe
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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

This is a recipe for Green Apple Jelly from the recipe cookbook of Recipes-to-go (Fruit)

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Green Apple Jelly recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

After dinner sit a while, and after supper walk a mile.
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Green Apple Jelly

Cooking Rule... If at first you don't succeed, order pizza.
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Green Apple Jelly Directions

Clean sterilized jelly bag and cheesecloth Do Not peel or core
fruit, just wash and cut into pieces Seeds & Skin contain most pectin
so they should be cooked along with the pulp. This will assure a firm
jelly. Cover the fruit with the water, add more if needed, add lemon
juice and boil until tender, remove from heat and mash. Strain the
fruit through the jellybag.

DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE
FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.

Let the fruit stand in jelly bag 4 to 6 hours or overnight if you
have the space available. The following morning add sugar 1 cup to 1
cup juice, boil until candy thermometer reads 220 degrees F turn off
the heat and skim the froth. fill and cap the jars. Note: Your pan
must be big enough so jelly can raise up in a rolling boil. This is a
boil that cannot be stirred down. Jelly must boil at a rolling boil
until it reaches the 220 degree stage or jelly will not set.

Serves: 1

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Green Apple Jelly Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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