Apple Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Store in small pots.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 91. The excerpt below is the record exactly as published.
APPLE JELLY. Apples, water; to every pint of syrup allow three-quar- ters of a pound of loaf-sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserv- ing-pan with sufficient oold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three-quarters of a pound of loaf-sugar
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