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See below ingredients and instructions of the recipe
4 c Apple juice (takes about 3 2 tb Strained lemon juice, if
-pounds apples and 3 cups -desired
-water) 3 c Sugar
To prepare juice: Select about one-fourth firm-ripe and three-fourths
fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do
not pare or core. Cut apples into small pieces. Add water, cover and
bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes,
or until apples are soft. Extract juice.
To make jelly: Measure apple juice into a kettle. Add lemon juice and
sugar nd stir well. Boil over high heat to 8 degrees above the boiling
point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly. Pour jelly immediately into
sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.
From: The Ball Blue Book Shared By: Pat Stockett
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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