Apple Jelly

Ingredients

• enough water nearly to cover them
• an equal measure of heated granulated sugar

Method

1. 1

   After washing the apples, wipe, and remove the stems and blossom end.

2. 2

   Cut the apples into quarters, and place in a granite kettle with enough water nearly to cover them.

3. 3

   Cook slowly until the apples are soft; crush and drain through a sieve; then lay a cheese cloth over a bowl; turn in the juice; tie the corners of the cheese cloth together and hang it where it may drip.

4. 4

   Measure the juice and boil it fifteen minutes.

5. 5

   Add an equal measure of heated granulated sugar and boil slowly five minutes.

6. 6

   Skim and pour into sterilized glasses.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.

Apple Jelly After washing the apples, wipe, and remove the stems and blossom end. Cut the apples into quarters, and place in a granite kettle with enough water nearly to cover them. Cook slowly until the apples are soft; crush and drain through a sieve ; then lay a cheese cloth over a bowl ; turn in the juice ; tie the corners of the cheese cloth together and hang it where it may drip. Measure the juice and boil it fifteen minutes. Add an equal measure of heated granu- lated sug

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