Crab Apple Jelly and Marmalade

Ingredients

• To eight quarts of crab apples
• three quarts of water
• add an equal amount of sugar
• Flavor with lemon or cinnamon

Method

1. 1

   Boil crab apples with water for an hour, adding more water as needed.

2. 2

   Strain through a flannel bag without squeezing.

3. 3

   Measure juice, add equal sugar, boil for twenty minutes, pour into glasses, and seal when cold.

4. 4

   Make marmalade from remaining apples by pressing through a sieve and adding equal sugar, cooking until well done.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 134. The excerpt below is the record exactly as published.

rab apple jelly, and marmalade. To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into glasses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon

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