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LOCATION: Recipes >> Preserving >> Apple Jelly 02

Print this Recipe    Apple Jelly 02

Apple Jelly

Cut up the apples, removing the stem but don't pare or core. Add
2 cups water to each quart of apples. Cover and cook gently until
soft. Drain through jelly bag or 4 layers of cheesecloth. Add 3/4
cup sugar to each cup of juice. Stir until sugar dissolves then
boil rapidly until jellying point (sheets or is 8 degrees above
boiling) skim and pour into hot sterilized jars leaving 1/4"
headspace. Process in BWB canner for 5 minutes.

You can also make the juice from the parings and cores of apples
you have prepared for pies etc.

If you've not made jelly before I'd just get a box of pectin and
follow the directions. You can also use prepared apple juice out
of a bottle.

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