Crab Apple Jelly

Ingredients

• juice of four lemons
• a peck of apples
• three quarters of a pound of sugar
• cover to the depth of an inch or two with cold water

Method

1. 1

   Cook the crabs in water until mushy, then strain the juice.

2. 2

   Combine the strained juice of lemons with apples and sugar.

3. 3

   Boil for 10-20 minutes, adding sugar slowly while stirring.

4. 4

   Boil for 5 more minutes and test for jelly consistency.

As published

This recipe was extracted from Buckeye cookery (1892), page 101. The excerpt below is the record exactly as published.

cover to the depth of an inch or two with cold water, and cook to a mush; pour into a coarse cotton bag or strainer, and when cool enough, press or squeeze hard, to extract all the juice. Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over a colander placed over a crock, and with a cup dip the juice slowly in, allowing plenty of time to run through; repeat this pro- cess twice, rinsing out the muslin frequently. Allow the strained juice of four lemons to a peck of apples, and three quarters of a pound of sugar to each pint of juice. Boil the juice from-ten to ‘twenty minutes; while boiling sift in the sugar slowly, stirring con- stantly, and boil five minutes longer. This is generally sufficient, but it is always safer to ‘try it,” and ascertain whether it will “jelly.” This makes a very clear, sparkling jelly—Mrs. Carol Gaytes, Riverside, I. . ne : CoFFEE JELLY. Half box Coxe’s gelatine soaked half an hour in a half tea-cup cold water (as little water as possible), one quart strong coffee, made as if for the table and sweetened to taste; add the dissolved gelatine to the hot coffee, stir well, strain into a mold rinsed with cold water just before using, set on ice or in a very cool place, and serve with whipped cream. This jelly is very pretty, formed in a circular mold with tube in center; when turned out fill the space in center with whipped cream heaped up a little.—Mrs. A. Wilson, Byes XV. wee : EASTER JELLY. Color calfs-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long strips ~ about the width of a straw, boil in-water until tender, throw them into a rich syrup, and boil until clear. Make a blanc-mange of cream, color one-third pink with poke-berry syrup, one-third green | with spinach, and leave the other white. Pour out eggs from a hole a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blanc- mange slowly through a funnel, and place the dish in a refrigerator for several hours. When ready to serve, select a round, shallow " YREDIES AND JAMS 185 J ek oR) a dish about as large as a hen’s nest, form the jelly in it as a lining, ‘scatter the strips of lemon peel over the edge like straws, remove the egg-shells carefully from the blanc-mange, and fill the nest with them.—WMrs. C. M. Coates, Philadelphia. Four-Frurr JEuty. Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should be fully ripe, and the cherries must. be stoned, taking care to preserve the juice that escapes in stoning, and add it to the rest. Mix the fruit together, put it into a linen bag, and squeeze it thoroughly ; when it has ceased to drip, measure the juice, and to every pint allow a pound and two ounces of’ the best loaf-sugar, in large lumps. Mix the juice and sugar together; put them in a porcelain-lined preserving kettle, and boil for half an hour, skimming frequently. ‘Try the jelly by dipping out a spoon- ful, and holding it in the open air; if it congeals readily it is suffi- ciently done. This jelly is very fine.—Mrs. E. 8. Miller. GRAPE JELLY. A p Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, prepare the juice, boil twenty minutes, and add one pound of sugar to one pound of juice after it is reduced by boiling; then boil ten or fifteen minutes. Or put on — grapes just beginning to turn, boil, place in jelly-bag and let drain; to one pint juice add one pint sugar, boil twenty minutes, and just before it is done add one tea-spoon dissolved gum-arabic.—Mrs. W. M. | Lemon JELLY. _ , Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses _ pale sherry or white wine, one pint boiling water ; stir lemon-juice, peel, sugar and soaked gelatine together, and cover for an hour; pour the boiling water over them; stir until all is dissolved perfectly, add | wine, strain through flannel, and pourin mold. If fruit yields less than a large coffee-cup juice, add more water, so the jelly may not be tough. ORANGE JELLY. Two quarts water, four ounces gelatine, nine oranges and aie _ lemons, a pound sugar, whites of three eggs; soak gelatine in a pint Me of water, oll the he pis water ad sugar together, kim nel ie add dissolved gelatine, orange and lemon juice, and beaten whites; hen ‘let come to a boil, skim off carefully all scum, boil until it jellies, - oy pour jelly into mold. Strain, scum and add to mold. me . ae Pracu JELLY. a Wieck one-third be the kernels and put them in the jar with the "peaches, which should be pared, stoned and sliced. Heat in a pot - of boiling water, stirring occasionally until the fruit is well broken. . Strain, and to every pint of peach juice add the juice of a lemon. Measure again, and to-every pint of peach juice add a pound of ws sugar. Heat the sugar very hot, and add when the juice has boiled twenty. minutes. Let it come to a boil and take instantly from the Ne, This is very fine for jelly cake. : QuINncE J ELLY. Rub the quinces with a cloth until perfectly smooth, cut in small . oe pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and _ sides to make the juice run more freely, taking care not to press hard - enough to expel the pulp. There is not much need of pressing a _ bag made in this shape, as the weight of the fruit in the larger part. causes the juice to flow freely at the point. To a pint of j juice add a pint of sugar and boil fifteen minutes, or until it is jelly; pour _ into tumblers, or bowls, and finish according to general directions. “lf quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and ie quinces are saved for preserves.—Mrs. M. J. W. | TRANSCENDENT CRAB-APPLE JELLY

Cook this with the app: pantry check, scaling, and the assistant.