| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly | 6 | Servings | ||
INGREDIENTS
| 4 | lb | Juicy, tart apples |
| 4 | lb | Pears |
| 1 | c | Orange juice |
| 1/4 | up to | |
| 1/2 | c | Water, if desired |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 95.1mg
Potassium: 457.6mg
Carbohydrates: 73.1g
Fiber: 9.5g
Sugar: 55.6g
Protein: 1.7g