/ Fruit Sauces
apple juice (or 3 pounds apples and 3 cups of water)
1To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe tart apples.
2Sort, wash, and remove stem and blossom ends; do not pare or core.
3Cut apples into small pieces.
4Add water, cover and bring to boil on high heat.
5Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
7To make jelly: measure apple juice into a kettle.
8Add lemon juice and sugar and stir well.
9Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.
10Remove from heat, skim off foam quickly.
11Pour jelly immediately into sterilized hot containers and seal.
12Makes 3 to 4 eight ounce glasses.