http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1022489-apple-jelly
Subscribe Share Copy link Email Pinterest Facebook Twitter Whatsapp Reddit Print Options Include recipe photo Print Recipe Advertisement Ingredients Yield: 4 to 5 cups 3½ pounds cooking apples, such as Granny Smith, Pink Lady, Jonagold, Braeburn or Honeycrisp, or a combination, scrubbed 4 cups granulated sugar ¼ cup lemon juice (from about 2 lemons), plus more as needed ½ teaspoon kosher salt (Diamond Crystal) Add to Your Grocery List Ingredient Substitution Guide Nutritional Information...