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Ingredients
- 5 lb Apples, to make
- 7 c. Apple Juice
- 5 c. Water
- 9 c. Sugar
- 1 box Fruit Pectin
- 1/2 tsp Butter
Directions
- TO PREPARE APPLES FOR JUICE: Remove stems and blossoms ends. Cut into small pcs (don't peel or possibly core). Place in large saucepan. Add in water.
- Bring to full boil. Cover and simmer 10 min. Crush cooked apples, cover and simmer 5 min longer.
- Place 3 layers of damp cheesecloth or possibly jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl.
- When dripping stops, press gently. Measure juice and if necessary, add in up to 1/2 c. water for exact measure.
- Boil jars on rack in large pot filled with water 10 min. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in warm water till ready to fill. Drain well.
- Combine juice, fruit pectin and butter. Bring mix to full rolling boil over high heat, stirring constantly. Quickly add in sugar to fruit mix. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 min, then turn upright. After 1 hour check seals. Or possibly use water bath method.
- Makes 10 c..
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