-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
Remove stems and blossom ends from apples.
-
7
Cut apples into small pieces.
-
8
(Do not peel or core.)
-
9
Place in large saucepan.
-
10
Add water.
-
11
Bring to boil.
-
12
Reduce heat to low; cover and simmer 10 min., stirring occasionally.
-
13
Crush cooked apples; cover and simmer 5 min.
-
14
Place three layers of damp cheesecloth or a jelly bag in large bowl.
-
15
Pour prepared fruit into cheesecloth.
-
16
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
-
17
Press gently.
-
18
Measure exactly 6 cups prepared juice into 6- or 8-qt.
-
19
saucepot.
-
20
(If necessary, add up to 1/2 cup water for exact measure.)
-
21
Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl.
-
22
Add to juice in saucepot; mix well.
-
23
Add butter to reduce foaming.
-
24
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
25
Stir in remaining 3-3/4 cups sugar.
-
26
Return to full rolling boil and boil exactly 1 min., stirring constantly.
-
27
Remove from heat.
-
28
Skim off any foam with metal spoon.
-
29
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
30
Wipe jar rims and threads.
-
31
Cover with two-piece lids.
-
32
Screw bands tightly.
-
33
Place jars on elevated rack in canner.
-
34
Lower rack into canner.
-
35
(Water must cover jars by 1 to 2 inches.
-
36
Add boiling water, if necessary.)
-
37
Cover; bring water to gentle boil.
-
38
Process 5 min.
-
39
Remove jars and place upright on a towel to cool completely.
-
40
After jars cool, check seals by pressing middles of lids with finger.
-
41
(If lids spring back, lids are not sealed and refrigeration is necessary.)
