| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Juicy; tart apples |
| 4 |
lb |
Pears |
| 1 |
c |
Orange juice (up to) |
| 1/2 |
c |
Water; if desired |
| 2 |
tb |
Grated orange peel |
| 2/3 |
c |
Sugar |
INSTRUCTIONS
Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Wash apples
and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover.
Stirring occasionally, cook over low heat until fruit is tender. If mixture
is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food
mill or sieve into a large bow; discard seeds and skins. Return puree to
pot. Stir in orange peel and sugar. Stirring constantly over medium heat,
bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch
headspace. Release trapped air. Wipe rim of jar with a clean damp cloth.
Attach lid. Place in canner. Fill and close remaining jars. Process in a
boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,
Date: Sun, 23 Jun 1996 01:08:10 +0000
From: "Wendy Lockman" <wlockman@randomc.com>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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