MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: May Apple Preserves
Categories: Five, Fruits, Condiments
Yield: 2 Quarts
2 qt May apples
1 c Water
3 1/2 oz (2 boxes) Sure-Jell
5 c Sugar
Simmer two quarts of May apples (with stems and blossom
ends removed) in one cup of water until the fruit is
soft. Then pour the mass directly into a colander and
press the pulp through into a container, leaving the
skins and seeds behind. Add one box of Sure-Jell for
every four cups of cooked fruit, and bring the mixture
to a boil. Finally, add five cups of sugar, bring to a
hard boil, and - after one minute - pour the finished
preserves into sterile jars and seal with paraffin or
canning lids.
(If you choose to use low-methoxyl pectin for this
recipe instead of Sure-Jell, you can substitute
approximately 2 1/2 to 3 cups of honey for the sugar -
or the spread simply can be jelled without additional
sweetener. Remember, though, that preserves made in this
way must be "put up" in sterile jars with conventional
canning lids. A simple paraffin seal is not adequate to
prevent bacterial growth in low-sugar foods.)
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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