Apple Jelly

Ingredients

• First peel and core sound sour apples
• just enough water to cover
• an equal quantity of granulated sugar

Method

1. 1

   Peel and core the apples, stew with water until mushy, strain through a jelly-bag overnight without squeezing.

2. 2

   Measure juice, boil for 20 minutes, skimming as necessary.

3. 3

   Heat sugar in the oven, stir in, and cook for 5 more minutes until jelly forms on a cold saucer.

4. 4

   Pour into jelly glasses surrounded by boiling water and let firm.

5. 5

   Cover with melted paraffin to prevent mould.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 40. The excerpt below is the record exactly as published.

APPLE JELLY First peel and core sound sour apples, and 134? PRESERVING put on to stew with just enough water to cover. Cook until the apples are almost a mush, put in a jelly-bag, and let hang overnight. Do not squeeze. Next day measure the juice and let boil twenty minutes, skimming whenever neces- sary. While it is cooking, heat an equal quan- tity of granulated sugar

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