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Apple Jelly

Some suggest that be cooked with their skins to preserve their aroma, but I find this unnecessary.


List of Ingredients




2 pounds peeled, cored apples
2 1/2 cups sugar



Recipe



Melt the sugar on the fire with a half cup of water, let the syrup come to a boil, and set it aside.
Cut the apples into very fine slices and set them to cook in a copper pot with a bit of water. Keep the fruit covered, but stir it frequently, mashing it as best you can with the spoon. When the apples are cooked to the point of being tender, pour the syrup over them and continue cooking, uncovered, until it begins to fall in ribbons from the spoon.

At this point you should transfer the preserves to jars. Use modern canning jars with metal lids, washing them if need be with boiling water to make sure they are sterile. Pour the hot jam into them, leaving a little bit of air space, and screw the lids on tightly. Let the jars cool on a metal rack. When they have cooled, tap the lids lightly with a spoon or knife; if they ring the seal is true. Should the lid of a jar fail to ring, either reseal it or use. Store the canned jam in a cool dry place.