Friday, October 14, 2011


This recipe is from a old lady in the county where I was born and raised. She loved to cook and often shared her recipes with anyone who wanted them. It was what she enjoyed doing.
2 lbs apple pulp, skins or cores
4 cups water
Juice of 1 lemon
Boil the ingredients together 40 minutes. Press juice through cloth bag. Strain through flannel bag, without using pressure. Boil rapidly 15 minutes. Seal in sterilized jars. To make jellies from pectin-poor fruits, use 1 cup of this apple pectin to 1 cup other fruit juice.

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