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Spiced Apple Jelly

Source of Recipe

From "The Complete Book of Small-Batch Preserving"


Recipe Introduction

"Don't peel, core, or remove the seeds and stems before cooking; they add pectin as well as color and flavor to the jelly."

List of Ingredients

• 2 pounds apples, cut into large pieces
• 6 cups water
• ¼ cup cider vinegar
• ½ tsp whole cloves
• 2 cinnamon sticks, 3 inches long
• 1½ cups granulated sugar


Recipe

Combine apples, water, vinegar, cloves and cinnamon sticks in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 30 minutes. Strain mixture through a coarse sieve; discard solids. Pour liquid through a jelly bag.

Return strained liquid to pan and add sugar. Bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring occasionally. Remove from heat.

Ladle into hot jars and process for 10 minutes.


Makes 2 cups