Clear Apple Jelly

Ingredients

• half a peck of green apples
• two small lemons
• two quarts of water
• half a pound of lump sugar

Method

1. 1

   Pare and core the apples, cut them and the lemons, and drop them into the water.

2. 2

   Add the apple parings and cores.

3. 3

   Boil slowly until the fruit is a pulp, then strain through a jelly-bag.

4. 4

   For every pint of liquor, add half a pound of sugar and boil fast with lemon peel for 45 minutes or until it jellies.

5. 5

   Skim well, remove lemon peel, and pour into moulds or pots.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 350. The excerpt below is the record exactly as published.

Clear Apple Jelly. — (Family Recipe, 1835.) — Pare and core half a peck of green apples, cut them and two small lemons and drop them as you cut into two quarts of water. Add the apple parings and cores. Boil very slowly till the fruit is quite a pulp. Then strain it through a jelly-bag. To every pint of CLEAR APPLE JELLY 5°5 liquor add half a pound of lump sugar

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