Apple Jelly

Ingredients

• select a good tart apple
• at least one measure or weight of water
• for every pint of juice add one level pint of sugar

Method

1. 1

   Cook apples until soft, then strain juice overnight.

2. 2

   Measure juice and add sugar, cooking until it jells.

3. 3

   Use a thermometer for accuracy.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 70. The excerpt below is the record exactly as published.

APPLE JELLY. In making apple jelly select a good tart apple, firm and juicy. The winesap apple is excellent for this purpose. Wash well and take out all defective spots. Cut into quarters straight through the core and do not peel. The core and peeling give a great deal of pectin, which is needed in jelly-making. Put these pieces in a porcelain-lined or agate vessel to cook. For each measure or weight of apple there should be added at least one measure or weight of water. With some fruits which are hard and difiicult to cook it is the practice to add one and one-half measure or Aveight of water to each measure or weight of fruit taken. Cook until they are quite soft. Have ready a bag of unbleached muslin or flannel, which should be hung from a strong nail or hook, pour into it the cooked apples, and allow them to drip overnight into a large bowl. The juice thus obtained is measured next morning; and for every pint of juice add one level pint of sugar

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