Yield: 1 Batch
15 lb Apples, sour/tart/crab
Water, cold
1-1/2 lb Sugar
OPTIONAL
Herb, mint, fresh (optional)-or-
2 ds Sauce, mint (optional)-or-
Coloring, green (optional)
Spice, cloves (optional)
Wash 15 pounds of tart apples and quarter without peeling. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender. Drain through a jelly bag. Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy. Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes. Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal. Continue cooking 32 fluid ounces at a time until all the juice has been used. Use the pulp for making an apple cheese.
MINT APPLE JELLY:
Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.]
Add a few drops of green food coloring and mint sauce just before pouring into the jars. Avoid adding too much flavoring and coloring.
SPICED APPLE JELLY:
Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.