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Wash, core, and slice apples. Add water and in a large pot bring to a boil. Cook over low heat 15 minutes or until soft. Remove from heat and pour through jelly bag or large sieve lined with several layers of cheesecloth. Allow juice to drip into container. Measure juice, return to pot. Add 3/4 cup sugar and 1/2 teaspoon cinnamon for every 1 cup of juice. Cook over low heat, stirring until sugar is dissolved. Boil rapidly to jelly stage. Skim surface. Color lightly by adding a few drops of red food coloring just to make jelly a pretty pink. Pour into sterilized jars; seal at once. |