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Caramel Apple Jelly
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Yields 7-1/2 pints
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.
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