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Recipe by: lozia
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7 c. prepared crab apple juice
9 c. sugar
1 box Sure Jell fruit pectin
Use fully ripe crab apples. Wash and remove stems. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool; to extract juice, place crab apples in dampened jelly bag or several thicknesses of cheesecloth. Let drip; when dripping gently press or squeeze bag. Measure sugar and set aside. Measure juice and Sure Jell. Bring to a full boil over high heat, stirring constantly. At once stir in sugar and bring to a full rolling boil that cannot be stirred down; boil hard for 5 minutes, stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal. Pineland, TX
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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