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Recipe Name: Apple Jelly/bh&g Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 3

Bh&g heritage cookbook-, Bh&g heritage cookbook-
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 (Angela Gilliland) on May 28, 1997

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