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APPLE JELLY 
3 lbs. tart apples
Water
3 c. sugar

Wash apples; remove blossom ends and stems. Do not peel or core. Cut apples into small chunks. In 8 to 10 quart kettle, combine apples and enough water to cover apples, about 5 cups. Cover and bring to boil over high heat. Reduce heat; simmer until apples are soft, 20 to 25 minutes.

Strain cooked apples and liquid through jelly bag; measure 4 cups juice. In 8 to 10 quart kettle, stir together apple juice and sugar until dissolved. Bring mixture to full boil. Boil hard, uncovered, until syrup sheets off a metal spoon, 10 to 12 minutes.

Remove from heat; quickly skim off foam with metal spoon. Pour into sterilized jars; seal. Makes 3 half-pints. Serves 3.

When this recipe is prepared at home in your own kitchen, the result cannot be compared and should not be confused with any commercially available product. This recipe is not affiliated with and has not been endorsed by any commercial entity or product.
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