Apple jelly/bhg
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Recipe by: anne-flore
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Bhg heritage cookbook-
Wash 3 pounds tart apples; remove blossom ends and stems. Do not
peel or core. Cut apples in small chunks. In 8- to 10-quart kettle or
Dutch oven combine apples and enough water to cover (about 5 cups).
Cover; bring to boiling over high heat. Reduce heat; simmer till
apples are soft, 20 to 25 minutes. Strain apples and liquid through
jelly bag; measure 4 cups juice. In kettle mix apple juice and 3 cups
sugar till dissolved. Bring to full rolling boil. Boil hard,
uncovered, till syrup sheets of metal spoon, 10 to 12 minutes. Remove
from heat; quickly skim off foam. Ladle into hot sterilized jars to
within 1/2 inch of top. Wipe rims. Seal with metal lids and screw
bands. Invert jars; turn upright and cool.
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