Apple Jelly
3 lbs. apples
3 cups of water
3 tbsp. lemon juice
Sugar
3 cups of water
3 tbsp. lemon juice
Sugar
You'll need sweet apples, not tart or sour varieties. Choose apples that are
naturally sweet, Red Delicious, Rome, etc.. A mixture of sweet varieties is
preferable.
Wash the apples and cut into chunks (do not peel or core).
Put the apples into a large saucepan with the water and bring to a boil.
Reduce heat and simmer until the apples are tender (about 20 minutes).
Pour the apples and liquid into a jelly bag and allow to drip for at least 12 hours.
Measure the juice and pour into a clean saucepan.
For every 2 ½ cups of juice, add 1 pound sugar.
Stir in the lemon juice and sugar.
Heat, stirring constantly, until the sugar is dissolved.
Bring to a boil and boil rapidly until jelly reaches the setting point.
Remove from heat.
Skim the foam off the top and pour into warm sterilized jars.
Seal immediately.
naturally sweet, Red Delicious, Rome, etc.. A mixture of sweet varieties is
preferable.
Wash the apples and cut into chunks (do not peel or core).
Put the apples into a large saucepan with the water and bring to a boil.
Reduce heat and simmer until the apples are tender (about 20 minutes).
Pour the apples and liquid into a jelly bag and allow to drip for at least 12 hours.
Measure the juice and pour into a clean saucepan.
For every 2 ½ cups of juice, add 1 pound sugar.
Stir in the lemon juice and sugar.
Heat, stirring constantly, until the sugar is dissolved.
Bring to a boil and boil rapidly until jelly reaches the setting point.
Remove from heat.
Skim the foam off the top and pour into warm sterilized jars.
Seal immediately.
| Directions |
| Ingredients |
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