Try this Apple Jelly recipe, or contribute your own.
Suggest a better descriptionTo 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 boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice. To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar nd stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses. From: The Ball Blue Book Shared By: Pat Stockett
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 2322 | ||
Calories from Fat: 0 (0%) | ||
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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 12mg | 0 % | |
Total Carbohydrate 599.9g | 176 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 599.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2322
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