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Apple or Crab Apple Jelly

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

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A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. one pound of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash and wipe fruit.
  2. Remove stems;
  3. cut in pieces, put in preserving kettle, nearly cover with cold water;
  4. cook very slowly until apples are tender.
  5. Pour into jelly bag and drain thoroughly, but do not squeeze.
  6. Measure juice, allow one pound of sugar to every pint of juice.
  7. Boil juice twenty minutes;
  8. add sugar which has been heated on a platter in the oven;
  9. stir until sugar is dissolved;
  10. boil five minutes or until it jellies.
  11. Skim when necessary.
  12. Have jelly glasses standing in hot water;
  13. pour jelly into them;
  14. let stand until hard and cover first with paper or melted paraffine and the tin cover, or paste white paper over the glass.
  15. Keep all jellies in cool, dry, dark place.
  16. A rose geranium leaf cooked with the apples gives a pleasant flavor.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Colander
  • Kettle
Source Public domain in the USA
Credit

From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.