Apple Jelly - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade

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.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore