Apple Jelly

Ingredients

• 7 lb. of apples
• 1 lb. of white sugar
• a little essence of lemon

Method

1. 1

   Wash the apples, but neither peel nor core them.

2. 2

   Cut them up roughly and remove the tops and tails.

3. 3

   Put the apples into a preserving pan with a little more than sufficient water to float them.

4. 4

   Boil steadily for 1 hour.

5. 5

   Let it drip through a jelly-bag all night.

6. 6

   In the morning, add 1 lb. of white sugar to each pint of juice, and a little essence of lemon.

7. 7

   Boil for 0.5 hour, stirring and skimming frequently.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 183. The excerpt below is the record exactly as published.

Apple Jelly. (An American Recipe.) Take 7 lb. of apples^ — the hard green ones with red cheeks are thO best — wash them, but neither peel nor core them. Cut tliem up rough- ly and remove the tops and tails. Put the apples into a preserving pan with a little more than sufficient water to float them. Boil steadily for 1. hour. Tliey should stir quite easily, so if they get too' stodgy add a little more water. Let it drip through a jelly-bag all night. In the morning add 1 lb. of white sugar tO' each pint of juice, and a little essence of lemon

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