Apple Jelly
From The national course in home economics, 1917
Serves 2
Red apples will give jelly the color of wine while that from light fruit will be like amber.
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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 255. The excerpt below is the record exactly as published.
APPLE JELLY. Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle cover with water and let cook slowly until the apples look red. Pour into a muslin bag and drain; return juice to a clean kettle and boil one-half hour; skim. Now measure and to every pint of juice allow a pound of sugar
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