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MINT-APPLE JELLY 12 medium size cooking apples 3 c. sugar 1 tsp. mint extract or mint and peppermint extract 3 drops green food color Quarter apples; remove stem and blossom ends. Add just enough water to cover. Cook, covered, 20 minutes or until apples are tender. Put apples, including juice, into jelly bag or 4 thicknesses of cheesecloth. Allow juice to drip from bag. (For clear jelly, do not squeeze bag.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |