Crab-Apple Jelly

Ingredients

• Wash and stem the apples
• a pound of sugar to a pint of juice

Method

1. 1

   Cut the apples in halves, cover with cold water, and stew to a pulp.

2. 2

   Pour into a jelly-bag and let the juice drain.

3. 3

   Boil the juice with sugar for about 20 minutes, removing scum, until it forms a jelly when cooled.

4. 4

   Cool and put up as directed for jellies.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 284. The excerpt below is the record exactly as published.

CRAB-APPLE JELLY. Wash and stem the apples, cut them in halves, put them over the fire in enough cold water to cover them, and stew them to a pulp ; then pour them into a jelly-bag, and let the juice drain from them. The apple-pulp may be sweetened and used for luncheon. To make the jelly, allow a pound of sugar to a pint of juice

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