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Monday, December 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

APPLE JELLY
Contributed by: Erica Haynes
Ingredients:
  • 3â�„4 lb. firm and ripe apples
  • 21â�„4 fully ripe, tart apples
  • 3 cups water
  • 2 TBS lemon juice
  • 3 cups sugar
Wash apples. Remove stem and blossom ends but do not peel or core. Cut apples into quarters. Add water, cover and bring to a boil on high heat. Reduce heat and simmer for 30-35 minutes or until apples are soft.
Extract juice by pouring liquid from pot into a colander lined with cheesecloth. Let out as much liquid as possible, but do not squash fruit (which would make for cloudy jelly).
Sterilize canning jars. Pour 4 cups apple juice into a saucepot. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees over boiling point of water or until jelly mixture sheets from a spoon.
Remove from heat. Skim off foam quickly. Pour jelly immediately into hot canning jars, leaving 1�4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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