Apple Jelly Cassis

• 6 pounds unripe apples
• 9 cups water
• 4 1/2 cups sugar
• 3/4 cup cassis

1. Quarter the apples and simmer in the water in a covered pot until reduced to a pulp.
2. Drip through a jelly bag overnight.
3. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
4. The next day, measure 6 cups of juice into a large preserving kettle.
5. (If the juice is insufficient, add water.)
6. Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved.
7. Continue to boil until a thermometer registers 220 or until the juice thickens and sheets from the side of the spoon (i.e., when the last 2 drops on the spoon run together).
8. Remove from the heat, skim the top and stir in the cassis.
9. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
10. When the paraffin has hardened, cover the glasses and store.

unripe apples, water, sugar, cassis

Taken from www.epicurious.com/recipes/food/views/apple-jelly-cassis-102043 (may not work)