Apple Jelly

Ingredients

• a barrel of apples
• one pint of cold water
• one lemon, finely sliced

Method

1. 1

   Pick out every morsel of decay from the apples, wash them well in cold water, and cut the fruit into thin slices, using both cores and skins.

2. 2

   To each quart of apples, add one pint of cold water, and set in a kettle over the fire.

3. 3

   If the apples are flavorless, add one lemon.

4. 4

   Stir frequently to prevent burning.

5. 5

   When reduced to a mush, pour into a jelly bag and hang to drain for twenty-four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 194. The excerpt below is the record exactly as published.

APPLE JELLY If you own a barrel of apples and they begin to spot slightly, as even the best apples will do during the winter, it is economy to pick them over frequently and use all the specked apples for jelly. Pick out with a sharp knife every morsel of decay, then w^ash the apples w^ell in cold water, rubbing them with a cloth; for winter stored apples have a faculty for ac- cumulating dirt. Cut the fruit into thin slices, using both cores and skins. To each quart of apples add one pint of cold water, and set in a kettle over the fire in a large preserving kettle. If the apples are rather flavorless, add one lemon, finely sliced

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