Apple Jelly
Serves 6
The jelly is clearer if the apples are cored.
A modern interpretation · AI-generated from the original record
Ingredients
- Wash and wipe the apples; remove stems and blossom ends, then cut into pieces without paring or coring.
- To each pint of juice allow one pound granulated sugar.
- barely cover with cold water.
Method
Put the fruit into a porcelain-lined kettle, cover with cold water, and cook slowly until the apples are very tender.
Drain through a flannel bag without pressing or squeezing.
Bring the juice to boiling-point, skim, add the heated sugar, and boil rapidly until it jellies, removing the scum as it rises.
Test after fifteen minutes by taking a spoonful in a saucer.
Pour into hot sterilized tumblers, cool, and cover with paraffine.
Nutrition per serving
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 10. The excerpt below is the record exactly as published.
APPLE JELLY. Wash and wipe the apples; remove stems and blossom ends, then cut into pieces without paring or coring. (Note: The jelly is clearer to core the apples.) Put the fruit into a porcelain-lined kettle, and barely cover with cold water. Cover and cook slowly, until the apples are very tender. Drain through a flannel bag without pressing or squeezing, as either one will make the jelly cloudy. To each pint of juice allow one pound granulated sugar.
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