MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Green Apple Jelly
  Categories: Canning
       Yield: 1 Servings
  
    4.00 lb Green apples
    3.00 c  Water
    0.50 c  Lemon juice
            Sugar
  
     Clean sterilized jelly bag and cheesecloth Do Not peel or core
   fruit, just wash and cut into pieces Seeds & Skin contain most pectin
   so they should be cooked along with the pulp. This will assure a firm
   jelly. Cover the fruit with the water, add more if needed, add lemon
   juice and boil until tender, remove from heat and mash. Strain the
   fruit through the jellybag.
   
   DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE
   FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
   
   Let the fruit stand in jelly bag 4 to 6 hours or overnight if you
   have the space available. The following morning add sugar 1 cup to 1
   cup juice, boil until candy thermometer reads 220 degrees F turn off
   the heat and skim the froth. fill and cap the jars. Note: Your pan
   must be big enough so jelly can raise up in a rolling boil. This is a
   boil that cannot be stirred down. Jelly must boil at a rolling boil
   until it reaches the 220 degree stage or jelly will not set.
  
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