Apple Jelly

Ingredients

• Wash the apples
• add an equal amount of sugar

Method

1. 1

   Wash the apples and remove the stems and dark spots.

2. 2

   Cut into fourths, but do not core or pare.

3. 3

   Add just enough water to cover the apples and cook until the fruit is soft and crushed.

4. 4

   Drain through a jelly bag.

5. 5

   Measure the juice and add an equal amount of sugar.

6. 6

   Boil the juice for 20 minutes, remove the scum, and add the heated sugar.

7. 7

   Boil about 5 minutes or until the jelly test shows the mixture will jelly.

8. 8

   Pour into hot sterilized glasses and seal when cold.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 88. The excerpt below is the record exactly as published.

Apple Jelly Method.— Wash the apples and remove the stems and the dark spots. Cut into fourths, but do not core or pare. Add just enough water to cover the apples and cook until the fruit is soft and crushed. Drain through a jelly bag. The pulp that remains may be put through a colander with more fruit for flavoring and used for jams. For the jelly, measure the juice and add an equal amount of sugar

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