Apple Jam
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
For jelly, juice must be strained.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 163. The excerpt below is the record exactly as published.
APPLE JAMS 241 Uncooked Jam and Jelly This is my most valued recipe and my cold jam and jelly are considered by the family as quite superior to anything else in the way of canned fruit, retaining as they do the delicacy and delicious flavor of the fresh fruit. Berries are especially adapted to this method of preserving, although I suppose any soft acid fruit could be used. I have used very soft, ripe apricots with success. Currants should be used with rasp- berries to supply the necessary acidity. Take equal parts of perfectly fresh, ripe fruit
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