Served as accompaniment. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Low Protein diet.

15 lbs Apples (Sour/Tart/Crab)

Water, cold

1 1/2 lbs Sugar

Fresh Mint (optional) or 2 dashes Mint Sauce (optional) or Green Food Coloring (optional) or Cloves (optional)

Wash 15 pounds of tart apples and quarter without peeling. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender. Drain through a jelly bag. Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy. Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes. Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal. Continue cooking 32 fluid ounces at a time until all the juice has been used. Use the pulp for making an apple cheese. MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring. SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.

Preparation time: 55 minutes

Cooking time: 1 1/4 hours

Yields: 30 1/2 Pints Jars

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