Apple Jelly

Ingredients

• a dozen large, sound, spicy apples
• a pint of cold water
• a pound of white sugar

Method

1. 1

   Wipe the apples, quarter them, and remove the cores.

2. 2

   Put into a saucepan with cold water and simmer gently for half an hour.

3. 3

   Pour into a sieve over a bowl and let the juice drain.

4. 4

   Strain the juice, add sugar, heat gradually, boil for ten minutes, and cool in glasses or molds.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 284. The excerpt below is the record exactly as published.

APPLE JELLY WITH LEMON. To each pound of crab-apples allow one lemon ; cut the yellow rind of the lemon very thin, and squeeze 'and strain the juice ; make the jelly according to the preceding recipe, boiling the yellow rind with the apples, and adding th^ 538 PRACTICAL AMERICAN COOKERY. lemon-juice just before the jelly is thick enough to put up in the glasses. CBAB-AJPFLE PRESERVE. Wash the apples, leaving on the stems, put them over the fire with an equal weight of sugar, and boiling water enough to cover them, and boil them gently until they are tender, but not broken, removing all scum as it rises ; when the apples are tender, skim them out of the sirup, and put them in jars ; boil the sirup until it begins to thicken ; then cool it, pour it over the apples, and put them up like other preserves. APPLE-JELLY. Choose a dozen large, sound, spicy apples ; wipe them with a wet cloth, quarter them, and remove the cores ; put the apples into a saucepan, with a pint of cold water, place them over the fire, and simmer them gently for half an hour. Then place a sieve over an earthen bowl, pour the apples into the sieve without breaking them, and let the juice dfain into the bowl entirely. When all the juice has run through the sieve, use the apples for sauce, first sweetening them a little. Then strain the apple-juice, add to each pint of juice a pound of white sugar

Cook this with the app: pantry check, scaling, and the assistant.