SC - Burgundy Apple Jelly.

[geneviamoas at juno.com]

Okay. Here's the Recipe. Enjoy.
Genevia

Burgundy Apple Jelly
================
2 cups bottled apple juice
1 cup Burgundy - use the best you can find
1 pkg. (1 3/4 oz.) powdered pectin (Surejell)
2 Tbsp. lemon juice.
4 cups sugar

Combine Apple juice, Burgundy, Pectin, and Lemon juice in large kettle;
Heat, stirring until pectin is dissolved.  Bring o a full boil.  Stir in
sugar, bring to a full rolling boil and boil hard for 1 minute.  Remove
from heat; skim off any foam, and pour into hot glasses.  Cover with
melted parrafin.
Makes about 6 glasses (deending of course on the glasses)
This makes a clear, deep burgundy jelly that is beautiful to see. try
wine glasses, etc.

Note: to prepare glasses, wash with hot soapy water, rinse and place in
large kettle with hot water to cover. Heat slowly to scalding. Drain
upside down a minute, before pouring the hot jelly into hot glasses. 

=====================================================================
On Wed, 09 Dec 1998 14:56:19 -0600 Helen <him at gte.net> writes:
>> Happy Holidays!! Back to making Burgundy Apple Jelly.
>
>
>I would like to know how to make that too.
>=================================================================

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