Crab Apple Jelly

Ingredients

• a pound and a half of crab apples
• a pint of water
• three parts of a pound of sugar

Method

1. 1

   Boil the crab apples with water until broken but not pulpy.

2. 2

   Pass through a jelly-bag, weigh the juice, and boil quickly for a quarter of an hour.

3. 3

   Add sugar, stir until dissolved, and boil fast for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 102. The excerpt below is the record exactly as published.

Crab Apple Jelly. — Allow a pint of water to every pound and a half of crab apples, and boil gently till the apples are broken, but not fallen to a pulp. Pass through a jelly-bag, and when the juice is quite transparent weigh it and put it into a preserving pan ; boil quickly for a quarter of an hour, take it off the fire and add the sugar, three parts of a pound to every pound of juice; stir till it is dissolved, and then put it back on the fire and boil fast about twenty minutes. Strain very carefully, and pour into moulds. The crab apples should be rubbed clean, but not peeled or cored. Syrup of Currants or Blackberries. — Slightly warm the fruit and squeeze the juice from it with a wooden spoon, strain it, and set it aside in a basin, and let it stand in a cool place for twenty-four hours ; then pass it gently through a fine hair sieve, using no pressure, and again put it through a jelly-bag rinsed out in hot water, or a cloth. Weigh the juice, and add an equal ODDS AND ENDS. 155 quantity of loaf sugar broken small ; leave this to dissolve, and then turn the syrup into a preserving pan, and boil gently for five minutes. Skim carefully. Pour the syrup into a basin or jug to get cold, and twelve hours afterwards bottle and cork it. Take care that the bottles are absolutely dry. This syrup makes a good sauce for puddings either hot or cold. Green Gooseberry Paste.— This preserve is much nicer than jam for eating, but not so useful for cooking purposes, so that it is well to make the ordinary kind of gooseberry jam as well as this. Cut the stalks and tops off the fruit and bruise it slightly. Boil till the fruit is quite soft; then rub it through a hair sieve and weigh it, and put it back in the preserving pan with the sugar. Allow three quarters of a pound of suga

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