Apple Jelly
From The fun of cooking, 1915
This jelly is lovely, pink, and delicate.
Presented as published in 1915. 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 The fun of cooking (1915) by Caroline French Benton, page 38. The excerpt below is the record exactly as published.
APPLE JELLY Wash twenty red apples that are not very sweet; cut them up in small pieces without peeling them or taking JAMS AND JELLY 163 out the cores. Put them in a kettle and just cover th^n with water; cook slowly till it is all like soft apple-sauce. Then put it in a bag — a flour sack is the best — ^tie up the top, and hang the bag up over night with a large bowl underneath to catch the juice. In the morning measure this. Mix 1 pint of juice. 1 small pint of sugar. Put on the fire and boil gently twenty minutes, skimming it occasionally; lift off the saucepan and drop into the jelly one large lemon, cut up in quarters
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