Crab Apple Jelly No. 2
From Fruit recipes, 1907
Serves 2
Mint may be used to flavor this jelly.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 21. The excerpt below is the record exactly as published.
CRAB APPLE JELLY No. 2 Wash and wipe the apples; cut in half and place in crock on the back of the stove or the oven, setting in another vessel of hot water if there is danger of too great heat. When the apples are soft place in jelly bag to drain over night. Measure this juice and allow one pint of sugar
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