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The National Culinary Review, November 2003
4 cups Granny Smith apple juice
1 ounce lemon juice
1 tablespoon pectin, mixed with 3 ounces granulated sugar
18 ounces sugar
8 ounces glucose
1 tablespoon citric acid solution
1 tablespoon apple extract
Granulated sugar to coat jellies
Method: Combine apple juice and lemon juice in saucepan. Heat until warm. Whisk in premixed pectin and sugar. Bring to a boil. Add remaining sugar and glucose. Cook to 107° F. Remove from heat, add citric acid and apple extract, and pour into molds. Allow to cool completely. Cut into shapes and toss in granulated sugar.
approximately 100 small squares
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