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| Apple Jelly
1 can of frozen apple juice, (6 oz) thawed
3 3/4 cups of sugar
1 package of powdered pectin
2 1/2 cups of water
1/2 tablespoon of butter or margarine
Mix juice, pectin, butter, and water in a large pot. Stir constantly over high heat bringing it to a full boil. Add sugar all at once stirring to dissolve. Bring to a full boil again and let boil for 1 minute, stirring constantly.
Pour into jars, seal, turn upside down for 5 minutes. Turn right-side up and let cool.
This recipe yields 5 standard size jelly glasses.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"5 standard jelly jars"
Apple Jelly 2
3 cups of bottled Apple Juice
2 tablespoons of lemon juice
3 - 6 three inch cinnamon sticks
12 whole cloves
5 cups of sugar
1 package of Sure Jell Pectin
Put apple juice, cinnamon sticks, and cloves into kettle. Heat just until boils. Remove from heat. Allow to sit for one hour. Strain the juice to remove the cinnamon sticks and the cloves. Return juice to pan and add lemon juice. Add pectin. Stir and bring to a boil. Add sugar all at once. Stir and return to a full rolling boil. Boil for one minute. Makes about 6 cups. Seal in jars with 2 piece lid and ring. Waterbath for 10 minutes.
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Dips & Sauces Cookbooks
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