Apple Jelly
From Purity flour cookbook, 1917
If you wish the jelly perfectly clear do not squeeze the bag when straining the apples.
Presented as published in 1917. 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
Nutrition per serving
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 84. The excerpt below is the record exactly as published.
APPLE JELLY Almost anv apple will make jelly, though hard, sour-juice apples make the best, both for keep- ino- and flavor. Cut up the apples do not peel or core, put them over he fire m preserving pan with nil "ient water to covei and boil them until thoroughly cooked. Strain through a coarse bag and allow 1 po\ nd of uo-ar to each pint of juice. Boil the juice 20 minutes without the sugar, which should mean- time be put n a pan m the oven and heated very hot. When the juice has boiled 20 minutes, add the S suir^and stir only until sugar is dissolved. Take off, pour into glasses and seal. If you wish the jelly perfectly clear do not squeeze the bag when straining the apples. GRAPE JELLY 10 pounds Concord grapes. 4 cups water. Put on to boil till soft, then put in jelly bag and strain. Add 1 pound of sugar to each pound of juic
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