Apple Jelly

Ingredients

• Allow three quarters of a pound of sugar to every pint of juice
• Choose bright red apples
• cook for an hour or longer

Method

1. 1

   Put bright red apples in a preserving pan, cover with water, and cook for an hour or longer.

2. 2

   Then strain away the juice.

3. 3

   Allow three quarters of a pound of sugar to every pint of juice.

4. 4

   Boil until the jelly will set.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 86. The excerpt below is the record exactly as published.

APPLE JELLY. INGREDIENTS. Apples Water | Loaf sugar METHOD. Fill a preserving pan with crab apples, cover with cold water ; let them boil slowly until soft, and the apples crack. Strain through a jelly bag ; to every pint of juice add one pound of loaf sugar. Boil one hour or until it will thicken on a plate. 239 No. 588. APPLE JELLY. Choose bright red apples. Put them in a preserving-pan, cover with water, and cook for an hour or longer. Then strain away the juice. Allow three quarters of a pound of sugar to every pint of juice

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