Title: Mama's Apple Jelly Variations [America]
Categories: Canning Jam
Yield: 4 6oz jars

4	lb	Tart apples
4	c	Water
		Sugar

Wash and Quarter apples without paring or removing the cores. Place in kettle, add water, cover and cook slowly until fruit is tender, 20 to 25 minutes. Pour into jelly bag and let drip. Use pulp for apple butter or add water again and extract juice a second time. Combine this second extraction with the first or use separately. For each cup of juice use 3/4 cup sugar. Cook only 3 to 4 cups of juice at a time. Heat juice to boiling, add sugar gradually and boil rapidly until mixture gives test for jelly. Skim and pour into sterile jars. Seal with paraffin. Makes 4 (6 oz) glasses.

VARIATIONS: : MINT: Wash and mince 2 cups mint leaves. Add 1/2 cup water and 1/2 cup sugar. Let stand several hours. Heat to boiling and strain. Color 4 cups of apple juice prepared as for apple jelly with green food coloring, cook and when near the jellying point add 1 or 2 tablespoons of the mint juice. Finish cooking, skim, pour into sterile jars and seal.

ROSE GERANIUM or LEMON VERBENA: Add 1 leaf to juice for every cup of sugar used in apple jelly. Add leaf when juice is nearly at jellying point. Remove leaves when jelly is cooked.

HUGS, KC

From: Dorothy Flatman Date: 05-24-98 (12:55) The Once And Future Legend (1) Cooking

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