Apple Jam
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 122. The excerpt below is the record exactly as published.
Apple Jam. Put the apples on the fire again with more water, and after boiling for half an hour pass all through a sieve, and put to it the juice of a lemon to every three pounds of pulp, and three quarter pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.