---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Jelly/bh&g
  Categories: Canning
       Yield: 3 Servings
  
            Bh&g heritage cookbook-
  
     Wash 3 pounds tart apples; remove blossom ends and stems. Do not peel
 or
   core. Cut apples in small chunks. In 8- to 10-quart kettle or Dutch
 oven
   combine apples and enough water to cover (about 5 cups). Cover; bring
 to
   boiling over high heat. Reduce heat; simmer till apples are soft, 20 to
 25
   minutes.
    Strain apples and liquid through jelly bag; measure 4 cups juice. In
   kettle mix apple juice and 3 cups sugar till dissolved. Bring to full
   rolling boil. Boil hard, uncovered, till syrup sheets of metal spoon,
 10 to
   12 minutes. Remove from heat; quickly skim off foam. Ladle into hot
   sterilized jars to within 1/2 inch of top. Wipe rims. Seal with metal
 lids
   and screw bands. Invert jars; turn upright and cool.
  
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