Recipe: Lemon Jelly (2)

LEMON JELLY
Makes 2 pints

12 lemons
4 large apples (tart, Granny Smith)
water (to cover)
3 cups granulated sugar

Slice the lemons, including the rind, seeds and all, thin, and place into a saucepan.

Core the apples, but do not peel, and chop coarsely. Add the apples to the pan and pour in enough water to just cover the fruit. Cook over moderate heat, until the fruit becomes mushy.

Pour the mixture into a jelly bag or a colander lined with several thicknesses of damp cheesecloth and let drip into a bowl for about an hour. Using a spoon, force as much liquid through the cheesecloth as possible.

Measure the juice; you should have about 4 cups. For each cup of juice, add 3/4 cup of sugar.

Return to the pan and boil for another 15 minutes or so, until the mixture reaches the jelly stage, about 220- to 225-degrees F on a candy thermometer. To be absolutely certain, place a tablespoon of the hot mixture into a saucer and set it in the freezer for a few minutes. If it jells, the mixture is ready.

Pour the jelly into HOT, sterilized jars and seal. Process in boiling water bath for 10 minutes. (Or it may be store in a covered container in the refrigerator for several months.)

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LEMON JELLY
Makes 4 (8 ounce) jars

"If you love lemon you will like this recipe. It's not to sweet and not to tart."

1 tablespoon finely shredded lemon peel.
1 1/2 cups water
3/4 cup fresh lemon juice
1 (3 ounce) envelope liquid pectin
4 1/4 cups sugar

Combine lemon peel, water, and juice in a saucepan; simmer for 10 minutes. Strain to remove pulp, seeds etc.

Measure 2 cups juice. Combine 2 cups juice with sugar. Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.

QUICKLY stir in pectin. Return to full rolling boil. Boil for 1 minute.

Fill in 4 (8 ounce) jars leaving 1/2 inch head space. Process in a water bath for 5 minutes.