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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Apple Core & Peeling Jelly Recipe

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This recipe for Apple Core & Peeling Jelly is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 -20 medium tart apples, peelings and cores from
6 cups water ( for cooking cores and peels)
1 (1 3/4 ounce) boxes dry pectin
9 cups sugar
1 -2 drop red food coloring ( or 1 drop each of yellow and blue food coloring) (optional)
Directions:
Directions:
Cook peelings and cores in 6 cups water for 20-30 minutes.
Strain through prepared cheesecloth or jelly bag.
Add water as needed, to strained juice, to obtain 7 cups liquid.
Add pectin (whisk works well) and bring to a rapid boil.
Add sugar, boil hard for 1 minute.

Note: If desired, food coloring can be added to juice for color.

Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
Number Of Servings:
Number Of Servings:
1 batch
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
NUTRITION INFO FOR 1 BATCH

Serving Size: 1 (6003 g) Servings Per Recipe: 1
AMT. PER SERVING% DAILY VALUECalories 8548.1 Calories from Fat 431% Total Fat 4.7g7%

Saturated Fat 0.7g3% Cholesterol 0.0mg0% Sodium 187.9mg7% Total Carbohydrate 2221.8g740% Dietary Fiber 69.8g279%

Sugars 2080.0 g8320% Protein 7.2g14%

 

 

 

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