LOCATION: Recipes >> Preserving >> Apple Jelly 02
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
