Jelly Made With Apple Juice
|Apple juice||4 Cup (64 tbs) (About 3 Pounds Apples And 3 Cups Water)|
|Strained lemon juice||2 Tablespoon|
|Sugar||3 Cup (48 tbs)|
To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples.
Sort; wash; and remove stem and blossom ends; do not pare or core.
Cut apples into small pieces.
Add water; cover; and bring to a boil on high heat.
Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
To make jelly: Measure juice into a large sauce pot.
Add lemon juice and sugar and stir well.
Boil over high heat to 8°F above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat.
Skim foam if necessary.
Pour hot into hot, sterilized jars, leaving 1/4-inch head space.
Process 5 minutes in boiling water bath.