Guest guest Posted September 20, 2001 Report Share Posted September 20, 2001 Yummm *Smile* Chris http://www.alittleolfactory.com ~~~~~ Apple Jelly: Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle, and add cold water to come nearly to top of apples. Cover, and cook slowly until apples are soft; mash, and drain through a coarse sieve. Avoid squeezing apples, which makes jelly cloudy. Then allow juice to drip through a double thickness of cheese-cloth or a jelly bag. Boil twenty minutes, and add an equal quantity of heated sugar; boil five minutes, skim, and turn in glasses. Put in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place. Porter apples make a delicious flavored jelly. If apples are pared, a much lighter jelly may be made. Gravenstein apples make a very spicy jelly. To Heat Sugar. Put in a granite dish, place in oven, leaving oven door ajar, and stir occasionally. Crab Apple Jelly: Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters. From the Fanny Farmer Cookbook 1918 edition Quote Link to comment Share on other sites More sharing options...
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