Ripe apples, stemmed and rinsed
Cut apples into eighths and place in kettle with enough apple juice to fill halfway. Cover and cook on medium temperature until apples are soft. Put product through food mill to remove skins and seeds, returning to pot. Bring to a boil over medium heat. Strain product through jelly bag to extract juice. Measure juice into clean canning kettle. For each cup of juice add 1 cup granulated sugar. Stirring until sugar is completely dissolved, bring to a full rolling boil. Continue boiling until jelly reaches 220º on jelly thermometer. Pour immediately into hot sterilized jars. Clean rims, seal jars and process in boiling water bath for 5 minutes. Remove jars from canner to draft-free place and allow to set overnight before checking seals. Quantities vary, but it is highly recommended not to work with more than 4 cups prepared juice at a time.
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