Apple Jelly

Ingredients

• 1 cup sugar
• 1 cup water

Method

1. 1

   Wipe the apples, remove stem and blossom ends, cut out affected parts, and cut in quarters.

2. 2

   Put over the fire in a preserving kettle with cold water to half cover.

3. 3

   Cook slowly until soft, strain through a jelly bag overnight.

4. 4

   Measure juice and for each cup, allow 0.5 cup sugar.

5. 5

   Set sugar in oven, boil the juice for 20 minutes, add hot sugar, boil 5 minutes longer, and then turn into jelly glasses.

Nutrition per serving

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 160. The excerpt below is the record exactly as published.

Apple Jelly For V2 pk sour apples allow 2 pts vinegar, 1 pt water, 1% ozs stick cinnamon, and 1 oz whole cloves. Boil all together, and drain through a jelly bag over night. For every pt juice allow 1 lb sugar, and boil until it jellies. This is nice served with meat. — [Mrs. H. J. T., Vt. Apple Jelly Wipe the apples carefully, remove stem and blossom ends, cut out affected parts, and cut in quarters, discarding all wormy apples. Put over the fire in a preserving kettle with APPLE AND CURRANT JELLY 237 cold water to half cover. Cook slowly until the apples are soft. If a few elderberries or blackberries are cooked with the apples the color will be much improved. Strain through jelly bag over night. Next morning measure juice and for each cup allow % cup sugar

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