4 pounds tart apples
4 cups water
3 cups Big Chief granulated sugar
Paraffin
Servings: 50
1. Rinse, remove stems, and quarter apples. (Do not core or pare fruit.) Add water to apples in a large kettle. Cover and cook gently until fruit is soft, stirring occasionally.
2. Strain fruit through a jelly bag. The pulp remaining in the bag may be used to make apple butter, if desired.
3. To prepare jelly, measure 4 cups of apple juice into saucepan. Measure 3/4 cup cups Big Chief granulated sugar for each cup of juice. Heat the juice to a boil and stir in the sugar. Return to boiling and cook rapidly until mixture tests done. Remove from heat; skim off the foam.
4. Pour into hot, sterilized glasses. Seal with paraffin or lids, following manufacturer's directions.
Yield: 5 half-pints
4 cups water
3 cups Big Chief granulated sugar
Paraffin
Servings: 50
1. Rinse, remove stems, and quarter apples. (Do not core or pare fruit.) Add water to apples in a large kettle. Cover and cook gently until fruit is soft, stirring occasionally.
2. Strain fruit through a jelly bag. The pulp remaining in the bag may be used to make apple butter, if desired.
3. To prepare jelly, measure 4 cups of apple juice into saucepan. Measure 3/4 cup cups Big Chief granulated sugar for each cup of juice. Heat the juice to a boil and stir in the sugar. Return to boiling and cook rapidly until mixture tests done. Remove from heat; skim off the foam.
4. Pour into hot, sterilized glasses. Seal with paraffin or lids, following manufacturer's directions.
Yield: 5 half-pints
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