Apple Jelly

1. 1

   To prepare juice:

2. 2

   Select about one-fourth firm-ripe and three-fourths fully ripe tart apples.

3. 3

   Sort, wash, and remove stem and blossom ends; do not pare or core.

4. 4

   Cut apples into small pieces.

5. 5

   Add water, cover and bring to boil on high heat.

6. 6

   Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.

7. 7

   Extract juice.

8. 8

   To make jelly: Measure apple juice into a kettle.

9. 9

   Add lemon juice and sugar, stir well.

10. 10

    Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.

11. 11

    Remove from heat, skim off foam quickly.

12. 12

    Pour jelly immediately into sterilized hot containers and seal.

No additional tips available.