Recipes > Preserves & Pickles > Jellies > Crab-Apple Jelly

Crab-Apple Jelly

Instructions

The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly.

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

Source

The White House Cookbook (1887).