| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Preserves, Etc., Jams & jell |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 5 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 8 |
c |
Apples; peeled & sliced thin, about 10 apples |
| 1 |
|
Orange; quartered, seeded and thinly sliced including rind |
INSTRUCTIONS
Heat water and sugar; stir until sugar dissolves. Add lemon juice, apples
and orange. Boil rapidly, stirring constantly until candy thermometer
registers 220 degrees or until mixture thickens. (Bring to a full boil;
slowly reduce heat and keep at a full boil for 1/2 hour).
Remove from heat. Skim and ladle into hot sterilized jars. Top with thin
layers of paraffin wax. Cool and cover. Store in a cool place.
NOTES : This recipe is originally from the New York Times Cookbook
Recipe by: Vivian Levya
Posted to EAT-LF Digest by Katherine Levya Rodman <levya@mindspring.com> on
Sep 02, 1998, converted by MM_Buster v2.0l.
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