|
Prep Time: 55 Minutes Cook Time: 13 Minutes |
Ready In: 68 Minutes Servings: 4 |
|
Ingredients:
15 lbs apples (sour or tart or crab) |
water, cold |
1 1/2 lbs sugar |
fresh mint (optional) or 2 dashes mint sauce (optional) or 2 dashes green food coloring (optional) or 2 dashes cloves (optional) |
Directions:
1. Wash 15 pounds of tart apples and quarter without peeling. 2. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender. 3. Drain through a jelly bag. 4. Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy. 5. Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes. 6. Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal. 7. Continue cooking 32 fluid ounces at a time until all the juice has been used. 8. Use the pulp for making an apple cheese. 9. MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring. 10. SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars. |
|