---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Green Apple Jelly
  Categories: Canning
       Yield: 1 Servings
  
       4 lb Green apples
       3 c  Water
     1/2 c  Lemon juice
            Sugar
  
     Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit,
   just wash and cut into pieces Seeds & Skin contain most pectin so they
   should be cooked along with the pulp. This will assure a firm jelly.
 Cover
   the fruit with the water, add more if needed, add lemon juice and boil
   until tender, remove from heat and mash. Strain the fruit through the
   jellybag.
   
   DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE
 FRUIT
   DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
   
   Let the fruit stand in jelly bag 4 to 6 hours or overnight if you have
 the
   space available. The following morning add sugar 1 cup to 1 cup juice,
 boil
   until candy thermometer reads 220 degrees F turn off the heat and skim
 the
   froth. fill and cap the jars. Note: Your pan must be big enough so
 jelly
   can raise up in a rolling boil. This is a boil that cannot be stirred
 down.
   Jelly must boil at a rolling boil until it reaches the 220 degree stage
 or
   jelly will not set.
  
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