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Apple Jelly

  • Apples
  • Sugar
  • Lemon juice
Select apples that are rather tart. Slice them without paring. Place in a porcelain preserving kettle and cover with water. Let them cook slowly until the apples look red. Pour into a colander, drain off the juice and let this run through a jelly bag. Return the juice to the washed kettle and boil for half an hour. Measure it and add to every pint of juice a pound of sugar and half the juice of a lemon. Boil quickly for approximately ten minutes (be patient, you rascal).

Submitted by Tess M Jun 28, 2009
2 min 70 min 72 min

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