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No one who cooks ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past.

Crab Apple & Peach Jelly Recipe

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Crab Apple & Peach Jelly Cooking Directions

Use the ripest apples and peach's, cut apples and peach's in half remove pits and seeds.

Cover with apples and peach's with water. Bring to a boil, reduce heat to a simmer for 20 minutes. Pour off apple and peach juice; straining through cheese cloth for clearer jelly.

To 7 cups of apple, peach juice, add 1 package pectin bring to complete rolling boil, stirring constantly. Boil for 1 minute. Then take off the stove. Skim foam and pour apple peach jelly into containers seal with 2 piece lids.

**Don't use iron, copper, aluminum or galvanized steel cookware. Stay with stainless steel, enamel or glass cookware. The jelly test: dip spoon into boiling jelly stock, hold above heat to cool slightly and tip sideways. If two drops form and then merge and slide off spoon in a sheet jelly is done. If liquid runs off like water, it needs to boil longer.**

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