Recipes > Preserves & Pickles > Jellies > Apple Jelly

Apple Jelly

Instructions

1 pint of water to each 1 pound of apples. Wash and cut up the apples, and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 pound of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling.

Print recipe/article only | Save to del.icio.us

Source

Dr. Allinson's Cookery Book (1915).