American Crab-apple Jelly

Ingredients

• lib. of preserving sugar
• sufficient water to cover the bottom
• loz. of gelatine
• every quart of the liquor
• some slices of lemon-peel

Method

1. 1

   Prepare the apples by removing the stalks and unsound parts, and wipe dry; cut them into halves, and put them into a preserving-pan with sufficient water to cover the bottom.

2. 2

   When the fruit is quite soft, pour off the water, and to every pint allow 1 lb. of preserving sugar.

3. 3

   Put this into a preserving-pan with some slices of lemon-peel, and let it boil slowly for half-an-hour, removing the scum as it rises.

4. 4

   Have ready dissolved in a little water 1 oz. of gelatine to every quart of the liquor, and just before removing it from the fire, stir the gelatine in rapidly.

5. 5

   Fill moulds or glasses with the jelly, and place them on ice to set.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 514. The excerpt below is the record exactly as published.

American Crab-apple Jelly. —Prepare the apples by removing the stalks and unsound parts, and wipe dry; 'cut them into halves, and put them into a preserving-pan with sufficient water to cover the bottom. When the fruit is quite soft, pour off the water, and to every pint allow lib. of preserving sugar. Put this into a preserving-pan with some slices of lemon-peel, and let it boil ' slowly for half-an-hour or so, removing the scum as it rises. Have ready dissolved in a little water loz. of gelatine to every quart of the liquor

Cook this with the app: pantry check, scaling, and the assistant.