Crab Apple Jelly

Ingredients

• Measure juice.
• To each pint of this, allow a pound of sugar.

Method

1. 1

   Quarter, without peeling or coring, ripe crab apples.

2. 2

   Put into preserving kettle, add water, not quite enough to cover the fruit, boil slowly until fruit is quite tender.

3. 3

   Strain through a flannel bag.

4. 4

   Place the juice on the stove, bring rapidly to a boil.

5. 5

   Boil 20 minutes, skim it, add the sugar, stir until it has dissolved.

6. 6

   Boil about 10 minutes longer.

7. 7

   Test by cooling a little in a saucer.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 53. The excerpt below is the record exactly as published.

Crab Apple Jelly. Quarter, without peeling or coring, ripe crab apples. Put into preserving kettle, add water, not quite enough to cover the fruit, boil slowly until fruit is quite tender. Strain through a flannel bag. Measure juice. To each pint of this, allow a pound of sugar.

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