Try this Apple Jelly/bh&g recipe, or contribute your own.
Suggest a better descriptionWash 3 pounds tart apples; remove blossom ends and stems. Do not peel or core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch oven combine apples and enough water to cover (about 5 cups). Cover; bring to boiling over high heat. Reduce heat; simmer till apples are soft, 20 to 25 minutes. Strain apples and liquid through jelly bag; measure 4 cups juice. In kettle mix apple juice and 3 cups sugar till dissolved. Bring to full rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon, 10 to 12 minutes. Remove from heat; quickly skim off foam. Ladle into hot sterilized jars to within 1/2 inch of top. Wipe rims. Seal with metal lids and screw bands. Invert jars; turn upright and cool. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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