Crabapple Jelly

Ingredients

• 3 pounds of apples
• 1 pint of water
• an equal quantity of heated sugar

Method

1. 1

   Wash the fruit and cut in halves or quarters.

2. 2

   Put in granite or porcelain preserve kettle with 1 pint of water to every 3 pounds of apples.

3. 3

   Cover and cook slowly till apples are mushy, allow juice to drip through a flannel jelly bag.

4. 4

   Measure juice, boil 20 minutes then add an equal quantity of heated sugar and boil.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.

CRABAPPLE JELLY. Cover crab apples with equal parts of vinegar and water, cutting apples in halves and discarding any decayed portions. Add a bag of whole cloves, allspice and cinnamon. Boil till apples are tender and strain over night in a jelly bag. Use a pint of sugar to each pint of juice. Put the juice on the fire to boil and the sugar in the oven to heat. Boil juice for 10 minutes, add sugar, stir well and let boil about 3 minutes, or until it jellies. Pour in glasses to harden over night. Jellymaker, Somerville. CURRANT JELLY. Pick over currants but do not remove stems. Wash and drain. Mash a few at a time in preserving kettle, using a wooden potato masher, until all are mashed. Bring slowly to a boil and let simmer till currants look white. Strain through coarse strainer, then through a jelly bag. Measure, bring to the boiling point and let boil 5 minutes. Add an equal measure of heated sugar and bring to boiling point again. Boil 3 minutes, skim and pour into glasses. Let stand in sunny window for 24 hours, before covering. ELDERBERRY JELLY. Gather wild elderberries while still slightly under ripe. Boil in a little water, mashing and stirring occasionally, till berries are all burst. Strain over night in jelly bag. Boil same bulk of apples as of elderberries and drip juice at same time. Take equal parts of the juices and measure a pound of sugar for each pint of juice. Heat juices to boiling point and stir in heated sugar. Boil 20 to 30 minutes till it jellies. CRABAPPLE JELLY. Wash the fruit and cut in halves or quarters. Put in granite or porcelain preserve kettle with 1 pint of water to every 3 pounds of apples. Cover and cook slowly till apples are mushy, allow juice to drip through a flannel jelly bag. Measure juice, boil 20 minutes then add an equal quantity of heated sugar

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