Show me a person focused on the person and work of Jesus Christ—never tiring of learning about Him, thinking about Him, boasting of Him, speaking about and for and to Him, thrilled and entranced with His perfections and beauty, finding ways to serve and exalt Him, tirelessly exploring ways to spend and be spent for Him, growing in character to be more and more like Him—and I will show you a person who is filled with the Holy Spirit.

Dan Phillips

CATEGORY	CUISINE	TAG	YIELD
		Jelly	8	Servings

INGREDIENTS

5	lb	Crab apples
5	c	Water
1		Box powdered pectin
9	c	Sugar

INSTRUCTIONS

Remove blossoms from crab apples. Wash, drain and halve. Place apples in
saucepan with water and cook about 10 minutes or until very soft. Mash with
a potato masher and simmer another 5 minutes. Pour mixture into jelly bag,
set over large pan and allow to drain overnight. Place 7 cups of juice in a
large saucepan. Add pectin to juice and bring to a boil. Add sugar and
bring to a hard boil; mixture will boil up fast, so stir constantly. Boil
hard 1 minute. Remove from heat; skim foam from top then pour immediately
into hot sterilized jars. Seal with paraffin. Yield: 8-10 glasses.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”