Crab Apple Jelly

Name: Crab Apple Jelly
Ingredients: Fill a preserving pan with crab apples; cover with cold water; to every pint of juice add one pound of loaf sugar; Boil one hour or until it will thicken on a plate

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 86. The excerpt below is the record exactly as published.

CRAB APPLE JELLY. INGREDIENTS. Apples Water | Loaf sugar METHOD. Fill a preserving pan with crab apples, cover with cold water ; let them boil slowly until soft, and the apples crack. Strain through a jelly bag ; to every pint of juice add one pound of loaf sugar. Boil one hour or until it will thicken on a plate

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