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Apple Jelly

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Ingredients
  • Cut up the apples, removing the stem but don't pare or core. Add
  • 2 cups water to each quart of apples. Cover and cook gently until
  • soft. Drain through jelly bag or 4 layers of cheesecloth. Add 3/4
  • cup sugar to each cup of juice. Stir until sugar dissolves then
  • boil rapidly until jellying point (sheets or is 8 degrees above
  • boiling) skim and pour into hot sterilized jars leaving 1/4"
  • headspace. Process in BWB canner for 5 minutes.
Instructions

You can also make the juice from the parings and cores of apples you have prepared for pies etc. If you've not made jelly before I'd just get a box of pectin and follow the directions. You can also use prepared apple juice out of a bottle.

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