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[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.
Edna Gerstner
Apple Jelly/bh&g
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dutch
Canning
3
Servings
INGREDIENTS
Bh&g heritage cookbook-
INSTRUCTIONS
Wash 3 pounds tart apples; remove blossom ends and stems. Do not peel or
core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch oven
combine apples and enough water to cover (about 5 cups). Cover; bring to
boiling over high heat. Reduce heat; simmer till apples are soft, 20 to 25
minutes.
Strain apples and liquid through jelly bag; measure 4 cups juice. In
kettle mix apple juice and 3 cups sugar till dissolved. Bring to full
rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon,
10 to 12 minutes. Remove from heat; quickly skim off foam. Ladle
into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with
metal lids and screw bands. Invert jars; turn upright and cool.
Posted to MM-Recipes Digest V4 #148 by [email protected] (Angela Gilliland)
on May 28, 1997
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