Apple juice (takes about 3 pounds apples and 3 cups water)
2
tb
Strained lemon juice, if desired
3
c
Sugar
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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