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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.)

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