Old Recipe
Source: Dot
Quarter apples, removing stem and blossom ends. Add just enough water to cover. Cook, covered, until apples are tender, about 20 minutes. Put apples, including juice, into jelly bags or 4 thicknesses of cheesecloth. Allow juice to drip from bag. (For clear jelly do not squeeze bag.) Combine 4 cups of the juice with sugar. Tie basil leaves in cheesecloth bag and add juice. Boil rapidly to jollying stage, 220 to 222 or until two drops of jelly will run together off side of spoon. Remove basil leaves. Pour into hot sterilized jelly glasses or jars. Seal.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4186.4mg | 144 % | |
Potassium 59.4mg | 2 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.2g | ||
Protein 0.1g | 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: 28
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