Abc Jelly

Course : Jelly
Serves: 1
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1 1/2 pounds sliced tart apples
1 1/2 pounds blueberries
1 1/2 pounds cranberries
1 pounds sugar

Preparation / Directions:

Cook each fruit separately with wee bit of water - barely cover. Strain overnight through jelly bag. Do not squeeze. Mix juices and measure the liquid the next day. Bring to a boil. Add 1-1/2 cup sugar for every cup of liquid. Boil rapidly until the jelly will set when tested. Allow to stand for a few minutes, then pour into hot, dry jars. Cover when cold.


Nutritional Information:

715 Calories (kcal); 4g Total Fat; (4% calories from fat); 7g Protein; 182g Carbohydrate; 0mg Cholesterol; 48mg Sodium

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