Apple Jelly
From Foods and household management, 1914
Jelly may not set until 24 hours have passed.
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 58. The excerpt below is the record exactly as published.
Apple jelly. — Select tart, red-skinned apples, cut them in small pieces with the skins on, retain the cores, and put them in a kettle with cold water to barely cover. When thoroughly cooked and mashed, put this pulp into the jelly bag, and allow the juice to drip as long as it will. Do not squeeze the bag, nor stir the pulp if you wish clear jelly. This drip- ping process is a matter of hours, and in the home kitchen may continue all night. Allow a pint of sugar to a pint of juice
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