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Apple Jelly

  • 4 quarts pippin apples
  • White sugar
  • Lemon juice
Wash the apples clean, slice them from the core and place them in a preserving kettle with a quart of water. Boil until entirely soft and then strain through a flannel bag.

To each pint of juice, add 1 pound of white sugar and the juice of 3 lemons. Boil until jellied. Be careful not to stir while boiling.
Submitted by Tess M Feb 9, 2010
15 min 30 min 45 min

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