Title: Apple Jelly/bh&g
Categories: Canning
Yield: 3 Servings
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.
