Apple or Crab Apple Jelly

Ingredients

• one pint of juice
• one pound of sugar

Method

1. 1

   Wash and wipe fruit.

2. 2

   Remove stems; cut in pieces, put in preserving kettle, nearly cover with cold water; cook very slowly until apples are tender.

3. 3

   Pour into jelly bag and drain thoroughly, but do not squeeze.

4. 4

   Measure juice, allow one pound of sugar to every pint of juice.

5. 5

   Boil juice twenty minutes; add sugar which has been heated on a platter in the oven; stir until sugar is dissolved; boil five minutes or until it jellies.

6. 6

   Skim when necessary.

7. 7

   Have jelly glasses standing in hot water; pour jelly into them; let stand until hard and cover first with paper or melted paraffin and the tin cover, or paste white paper over the glass.

8. 8

   Keep all jellies in cool, dry, dark place.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 122. The excerpt below is the record exactly as published.

Apple or Crab Apple Jelly Wash and wipe fruit. Remove stems ; cut in pieces, put in preserving kettle, nearly cover with cold water ; cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly, but do not squeeze. Measure juice, allow one pound of sugar

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