Green Apple Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 pounds Green apples
3 cups Water
1/2 cup Lemon juice
Sugar

Preparation

1 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. 2 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. 3 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. 4 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. 5 Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set.