From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Canning Booklet

Serving Size: Makes 5 half-pints

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Apple Jelly

Amount	Ingredient
2 3/4 pounds	apples
	Honey

Preparation Instructions:

Wash apples. Remove stems and dark spots and quarter apples, but do not pare or core. In a stainless steel or enamel saucepan, add just enough water to half cover apples and cook until to fruit is soft. Drain, using a jelly bag. For clear juice, don't squeeze the bag.
Measure 6 cups juice. Add 1/2 cup honey for every cup juice. Boil until a good jelly test is obtained. Pour into hot, sterilized half-pint jars, leaving 1/4 inch of headspace, and seal. Process for 5 minutes in a boiling-water bath.

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