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Apple Jelly

Quarter and core red apples - leave the skin on, then cook in a
little water until they disintegrate. Put the cooked apples and
juices in a premoistened jelly bag and hang up overnight to drain.
Measure out the juice that dripped out - do not squeeze the bag,
the jelly will be cloudy. Add sugar, measure for measure of the
apple juice, and bring to a boil. Skim the foam off the top.
Simmer and stir until the juice ripples on the spoon or put a little
on a plate and if it jells it is ready. Pour into sterilized
containers ie canning bottles or jars, fasten the two piece lids
and allow to cool. Allow about 1/2 inch - 10 mm - headspace. As
they cool they will create a vacuum and seal. You can also use a
BWB for 10 min. if you prefer. Do not shake the jars or turn upside
down until the jelly sets. This jelly will be rosy pink and crystal
clear. If the apples are a modern variety, singularly lacking in
flavor, add one clove to 10 apples and cook with the first instruction.
Discard the clove(s).


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