Apple Jelly

 

 

 

6 lb. Cooking Apples

3 Pints Water

6 ½ lb. Sugar

1 bottle Certo

 

 

 

1.         Remove the blossom and stem ends from fruit and cut apples in

small pieces.  Do not peel or core.

 

 

2.         Add 3 pints water, cover and simmer, until fruit is tender.

 

 

3.         Place fruit in a jelly cloth or bag and allow to drain.

 

 

4.         Measure sugar and 4 pints juice into a preserving pan (large)

and mix well.  Heat slowly, stirring occasionally, until the sugar has

dissolved, add a small piece of butter.

 

 

5.         Add Certo, stirring occasionally, then bring to a full rolling boil and boil

for 1 minute.

 

 

6.         Remove from heat, skim, pot and cover in the usual way.