Tart Apple Jelly
|Tart apples||3 Pound|
|Lemon juice||2 Teaspoon|
|Water||3 Cup (48 tbs)|
|Sugar||3 Cup (48 tbs)|
Choose tart apples, 3/4 of them fully ripe and 1/4 underripe.
Wash, remove stem and blossom ends.
Do not peel or core.
Cut apples into small pieces.
Place apples and water in saucepan.
Cover and bring to a boil over high heat.
Reduce heat and simmer 20-25 minutes or until apples are soft.
Place fruit in colander lined with cheesecloth or dampened jelly bag.
Let fruit drip through without pressing so jelly will be clear.
However, you will get more juice by pressing and/or twisting bag or using a fruit press.
Measure apple juice into kettle.
Add lemon juice and sugar.
Bring to a boil over high heat until temperature is 120° or jelly mixture sheets from spoon.
Remove from heat.
Skim off foam quickly.
Pour jelly immediately into hot, sterilized jars.
Cover with 1/8 inch melted paraffin