Skilled Chefs

The Jewish Manual: Preserving and Bottling

APPLE JELLY.

Pare, core, and cut small any kind of fine baking apples--say six pounds in weight; put them in a preserving pan with one quart of water; boil gently till the apples are very soft and broken, then pass the juice through a jelly bag; when, to each pint, add half a pound of loaf sugar, set it on the fire to boil twenty minutes, skimming it as the scum rises; it must not be over boiled, or the colour will be too dark.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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