Apple Jelly No. 1
From Fruit recipes, 1907
Serves 8
Rose geranium, mint, or other leaves may be used as flavoring.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
APPLE JELLY No. 1 Take sour fruit, Do not core or pare, merely wash, wipe, and cut out blemishes. Cut up, pour over sufficient water to cover, and simmer till very soft, when drain through flannel bag, letting drip over night. To each quart of syrup the juice of a lemon or other tart fruit may be allowed as further flavouring if liked. Cook down the juice, skim- ming well before adding sugar (heated), a pound for each pint of juice
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